Buns & Rolls

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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.

New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.

Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.

Ozery Bakery has introduced One Bun Organic Squares, pre-sliced, skinny sandwich buns.