Choosing the right bun for the job
Oscar Bilby is credited with creating the first true hamburger back in 1891 near Tulsa, when he placed a ground beef patty on his wife’s homemade bun1. This special bond of protein and bun continues to capture our attention because there are still so many different and delicious combinations of flavors one can create with this hand held meal.
At COBS, we are a little biased when it comes to the bun and believe the best buns are baked fresh from scratch daily, and don’t include any preservatives.
Today we explore three different types of buns and how the dough they comes from contributes to their structure and flavor.
Gourmet Hamburger Bun
Our Gourmet Hamburger and Hot Dog Buns are made with our Challah dough which contains egg and makes the buns both soft and flavorful. It pairs well with richer flavors and try the Herb & Garlic Gourmet Hamburger Bun to add even more deliciousness . Try The Rusty Burger to experience this bun.
Sourdough Bun
Our Sourdough Bun has a crunchy crust and dense crumb, along with the wonderful tang that comes from this fermented bread. It has the ultimate “crisp to chewy ratio” and is a sturdier bun that is well suited for saucier toppings or when something needs that extra support. Try a classic BELT breakfast sandwich using a Sourdough Bun.
Pane di Casa Vienna Roll
Our Pane di Casa is a traditional Italian bread with a crispy crust and a soft chewy centre. This dough rests for about 12 hours which adds some complexity and taste. We have created a longer roll called a Vienna Roll perfect for stuffing or this beauty of a classic Smoked Philly Cheesesteak on a Vienna Roll.
