Buns & Rolls

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Pile on the burgers, deli, veggies, and everything else. This bun can hold it all.

Bread is essential. It’s perhaps the oldest known prepared food. But within simplicity, lies a complex nature that continually unfolds.

If you’ve ever had dim sum at a Chinese restaurant, you may have noticed a few different types of buns available for purchase, either steamed or baked.

New savory breads from Jenny Lee—“California Tomato Basil,” “Parmesan Garlic & Herb” and “Italian Olive Focaccia”—are now being made available throughout the Eastern half of the United States by 5 Generation Bakers, the producers of Jenny Lee Cinnamon Swirl Breads.

bakerly began when Julien and Fabian, two Bretons (from Brittany, in the North West of France) decided to combine their efforts and talents to convince American consumers that crêpes, brioches, and other traditional French products deserved a place in every American household.

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

The Thomas' brand debuts a new kind of English muffin this grilling season by transforming their iconic breakfast staple into a larger summer bun. 

Buns and rolls continue to emerge from ovens nationwide at a steady pace. While overall category growth has been minimal, several companies saw comparatively significant gains. And while traditional products maintain perennial allure, new interest comes from ingredients like whole grains and sweeteners.

Ozery Bakery’s Cinnamon Raisin Morning Rounds are batch-made to reflect the process of baking by hand.