THE BAKERY

The Bun

The second component of the "WORLD'S GREATEST HAMBURGERS" would be a fresh bun. In searching for a supplier to produce the "best bun", Romano faced problems trying to find a bun that was unique and that you could say was "fresh out of the oven". Other restaurants had buns that were made a few days before, with a dark golden brown appearance and maybe a few sesame seeds spread on top. Not much different than what one could buy in the local grocery market, they were packaged in plastic bags with a tie. This was just not acceptable. You couldn't spend all that time and effort on the finest hamburger patty and then put it on an "average" bun. Average did not equal the "greatest".

Experts were called in to develop specific recipes for our products. With a half-pound freshly-ground hamburger, you would get more juice and flavor. A bun had to be developed that would capture these juices and flavor. Also, the texture of the bun became very important for it had to support the weight of this larger-than-average patty. Most other restaurants were serving much smaller hamburgers, and they didn't worry as much about flavor and texture.

In order to make the freshest bun for our hamburgers, old techniques in bread making had to be used. Ingredients had to be mixed at proper temperatures. Also, correct proofing procedures had to be used to allow the dough to develop the proper texture, weight, and height of each bun. Hand-rolling of the dough was also important in forming the proper shaped ball for the bun. It was necessary to take the extra time and effort to create the best. The freshest possible bun was made with the use of top-quality ovens, proofers, and unique procedures in the baking of buns. Years later, we still achieve this same result today.