Special buns flour (wheat flour (gluten), wheat gluten, malted wheat flour (gluten), antioxidant: ascorbic acid), whole milk, water, eggs, butter, sugar, yeast, Guérande salt 1%.

Store at room temperature, away from sources of heat and humidity.

The wheat grain used to make Poilâne® flour is stored pesticide-free before being stone-ground by our millers. Stone milling preserves more of the elements naturally present in the wheat grain than any other means of grinding. This is especially true of the wheat germ, whose oil is rich in nutrients. This means that our flour, and therefore our bread, retains more of its nutritional value.

To rise, dough requires a leavening agent. At Poilâne®, our compagnon-bakers reserve a piece of dough from each batch to serve as the starter, also aptly called “mother dough,” that will feed and bring the next batch of bread to life.

Buns are often associated with hamburgers, which were named after the city of Hamburg, Germany. The original hamburger was a chopped beef steak often served, as the legend goes, between two slices of bread as the main dish during meals on ships as they sailed between Hamburg and New York in the nineteenth century. As wave after wave of European immigrants arrived in the New World, the hamburger grew in popularity, to reach the cult status it enjoys today. When people began placing the chopped meat in a brioche-like bun, the latter soon became essential.

Although buns can be elongated or take on a variety of other shapes, they are traditionally round. A sprinkling of sesame seeds on top goes a long way to making them even more delightful. Try updating your favorite hamburger meal with our sesame seed buns!