Panera Bread will soon close all its fresh dough facilities, ending the brand’s scratch baking operations and instituting a major change in how the restaurant’s bread is made, National Restaurant News has reported.

The fast-casual restaurant chain — which has two locations on Staten Island — will transition to a par-baked model in which bakery items arrive partially baked from external artisan suppliers and are finished in-store. The company said the move is part of a three-year transformation plan to streamline operations while maintaining product quality.

“The hardest thing for our team members is to say, ‘No, we’re out of that product,’” Brooke Buchanan, Panera’s chief corporate affairs officer, told NRN , noting that the change aims to keep baked goods available throughout the da

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