If you‘re a fan of Subway‘s subs, you‘ve likely enjoyed your fair share of the chain‘s signature breads, from Italian Herbs & Cheese to Hearty Multigrain. There‘s nothing quite like sinking your teeth into a freshly made sub on a perfectly chewy roll. But have you ever stopped to wonder – does Subway actually bake all that tasty bread from scratch in each of its 40,000+ locations worldwide?
The short answer is no, Subway does not make its own bread—at least not in the traditional sense. If you peek behind the counter at your local Subway, you won‘t find trays of rising dough or clouds of flour. Instead, Subway‘s bread is manufactured off-site by large food production companies and then distributed to individual stores as frozen dough sticks that are proofed, seasoned, and baked in-house.
This may come as a surprise to some Subway fans who assume that the yeasty aroma wafting through stores means the bread is being made entirely from scratch on-site. However, the reality is that as Subway has expanded to become one of the largest fast-food chains in the world, its bread production process has evolved and industrialized out of necessity.
From Mom-and-Pop Shop to Global Behemoth: A Brief History of Subway‘s Bread
When Subway first opened its doors in 1965 as "Pete‘s Super Submarines" in Bridgeport, Connecticut, it‘s likely that founders Fred DeLuca and Peter Buck were hand-making the bread for their sandwiches each day. However, as the chain began to expand, first across the US and then internationally, it quickly became impractical to make dough from scratch in each store.
Subway began working with wholesale bakeries to develop processes for par-baking and freezing its bread dough, which allowed for centralized production and greater consistency across stores. Over time, Subway formed partnerships with major food manufacturing companies who could produce its proprietary bread recipes at scale while also innovating new varieties and incorporating nutritional improvements.
The Companies Behind Your Favorite Subway Bread
Today, Subway works with three primary bread suppliers: Lineage Logistics, Southwest Baking, and Aryzta. These food manufacturing giants operate state-of-the-art facilities optimized for mass production of frozen baked goods.
Aryzta, for example, is a Swiss-Irish company that provides bread to not only Subway but also McDonald‘s, Walmart, and other global food service and retail companies. It operates over 50 bakeries across North America and Europe, churning out frozen breads, pastries, cookies and more.
Lineage Logistics is the world‘s largest temperature-controlled industrial REIT and logistics provider, with over 1.9 billion cubic feet of temperature-controlled capacity across more than 300 facilities spanning North America, South America, Europe, Asia, Australia and New Zealand. The company leverages this vast cold storage network to safely transport Subway‘s frozen dough across long distances.
Southwest Baking is a wholesale bakery products manufacturing company based in Oklahoma. It specializes in making frozen dough, fully baked breads and buns, and other custom products for the food service industry.
According to Subway, these food manufacturing partners play a crucial role not only in producing bread at a large enough scale for Subway‘s needs, but also in developing new recipes and driving product improvements. For example, the teams at Subway‘s bakeries worked to increase the whole grain content in the 9-Grain Wheat bread to meet Subway‘s nutritional goals.
From Frozen Dough to Fresh-Baked Bread: How Subway Prepares Its Loaves
So what exactly happens to all that frozen dough once it arrives at your neighborhood Subway restaurant? The bread making process begins 2-4 hours before the store opens each morning (or the night before for busier locations).
First, the frozen dough sticks are thawed out and left to rise, or "proof", in pans until doubled in size. This step usually takes about an hour. Some breads then get a sprinkle of seasonings like shredded cheese, herbs, or spices before going into the oven.
The dough is baked in a convection oven for around 25 minutes at 350°F until golden brown. The baking trays have special molds and perforations to help the bread achieve its signature oblong shape and airy texture.
Once out of the oven, the hot bread is placed on cooling racks for about 20-30 minutes before being sliced and stored vertically in bins behind the counter. Throughout the day, employees will bake additional batches of bread every few hours as older loaves get used up, to ensure there are always fresh options available.
A Bread for Every Palate: Subway‘s Many Varieties
One thing Subway prides itself on is offering an array of bread choices to suit different tastes and dietary needs. The core bread lineup available at most locations includes:
- Italian (white)
- Italian Herbs & Cheese
- 9-Grain Wheat
- 9-Grain Honey Oat
- Parmesan Oregano
However, Subway also rotates in special varieties throughout the year, such as Jalapeño Cheddar, Roasted Garlic, Rosemary & Sea Salt, Rye, Ciabatta, and more. The company even offers a gluten-free option at some stores, although it comes prepackaged rather than baked in-store to prevent cross-contamination.
Interestingly, the exact bread varieties and recipes can vary slightly by country or region based on local preferences and ingredient availability. For instance, Subways in the UK use a sweeter, denser white and wheat bread compared to the airier Italian and 9-Grain loaves common in the US.
How Does Subway‘s Bread Stack Up to the Competition?
Nutritionally speaking, Subway has positioned itself as one of the healthier fast-food options, in large part by emphasizing the whole grains, fiber, and comparatively low calorie counts of its breads. Most of Subway‘s 6" breads clock in around 200-240 calories.
In contrast, a typical 6" white sub roll from brands like Amoroso‘s or Rotella‘s contains closer to 280 calories. Specialty bread like focaccia or brioche can pack 350 calories or more per 6" portion.
Of course, nutrition isn‘t everything – taste and texture are also important factors. While some may find Subway‘s bread pleasantly soft and chewy, others criticize it for being too doughy, gummy, or artificial-tasting compared to bread from local bakeries or homemade recipes.
There‘s also the question of freshness. While Subway‘s bread is technically baked fresh daily, the fact that it starts from frozen dough means it‘s not going to have quite the same flavor and airiness as bread made from scratch and baked within an hour or two.
Some have also taken issue with Subway‘s ingredient lists, pointing out the long list of dough conditioners, preservatives, and additives used to give the bread its distinct taste and texture. However, Subway has made an effort in recent years to clean up its recipes and use fewer artificial ingredients.
The Bottom Line: Fresh Enough for a Fast-Food Chain
At the end of the day, it‘s important to keep in mind that Subway is a fast-food chain, not an artisanal bakery. Its bread production process, while not 100% in-house or handmade, still allows for a decent quality product that‘s a cut above what you‘d find in the baked goods aisle of most grocery stores.
Subway‘s business model is built around consistency, convenience, and value – which means centralized production is more practical than baking everything from scratch on-site. By using frozen dough, Subway can offer a wide variety of breads across all its stores without requiring specialized equipment or baking skills from its franchise owners and employees.
That said, there is certainly a difference between bread made with mass-produced dough pucks and bread made lovingly by hand with simple, whole ingredients. If you‘re a true bread snob who values crusty, airy, flavorful loaves above all else, you‘re probably better off visiting your local bakery or making your own.
But if you‘re just looking for an affordable, reasonably tasty vehicle for your favorite sandwich fixings, Subway‘s bread gets the job done. With an array of flavor choices and a baseline level of freshness, it‘s a solid option for a quick and satisfying meal on the go.
So next time you unwrap your favorite Subway sub, take a moment to appreciate all the technology and logistics that go into making that delightfully squishy bread – even if it‘s not quite made from scratch in the back of the store. At the very least, it‘s a step up from day-old loaves or preservative-laden buns from a bag.
