Admittedly, as a society, we are focused on the filling of our burgers, often simply relegating the bun to the role of ‘vessel’. Let us pause to reflect on just how feeble-minded this approach is, and on the consequences we’ve suffered through the years in allowing our otherwise excellent burgers to fall short in the bread department.
That all stops now. Sourdough, wholegrain, overnight fermented, sesame seed brioche burger buns. Your burgers were good before. But they were nothing like this.