Brioche Burger Buns
Brioche buns make the best burgers.
We wanted a bun that was pillowy and squishy. Had a tight but soft crumb. Noticeably sweet. Held up to the burger's juices. Never tough or cottony. After a lot of searching, we discovered a grillmaster’s secret— brioche makes the best burgers.
Because brioche isn't like any other bread. It's made with milk and sugar — so it's richer. It's extremely soft — so it soaks up the juices. It toasts perfectly — to hold up thick patties. It has a mild flavor — pairs with any burger. It has substance — so it doesn't fall apart.
- All-purpose flour
- Active dry yeast
- Whole Milk
- Sea salt
- Purified Water
Heating Instructions (from frozen)
- Defrost in the fridge for 15 minutes.
- Bake for 3-4 minutes at 375 ° F
- Brush with melted butter
The Essential Bakery in San Francisco
A bread is only as good as its baker. And our baker is as good as it gets.
Ricardo Huerto is a classically trained bread baker, with over 22 years of experience in San Francisco. If you work in premier restaurants in the Bay — you know him, well. Because he’s been providing fresh-baked sourdough to the Bay Area’s michelin-starred restaurants for decades.
They love him for the same reasons we do: he takes an entirely natural approach to breadmaking. He never uses preservatives or dough conditioners, believing that real talent and high-quality ingredients don’t need either.
To us, he’s not just our baker — but also our neighbor. We’ve worked down the street from Ricardo for years, long smelling his fresh-baked creations each morning. Finally, we could no longer resist.
|Same manufacturer no||Same manufacturer no|
|Serving size 4 buns||Serving size 4 buns|