28/05/2026
BUNS, hand rolled using a traditional recipe that I have adapted through countless tests. There is still so much that can be tweaked and refined. We currently use organic bread flour, lots of butter, eggs and milk and we make a thangzhong 24 hours before. It’s a lot of work but it’s a labour of love. The bread is so light and fluffy yet holds all the juices of a burger incredibly well. We have some other iterations we are going to start using for specials, pop ups and test kitchens.
