Buns
Not everyone can say that have great buns. We can. In 2006 we won “Best of the Island” for our Cinnamon Roll and Sticky Buns. That was when people did not vote Starbucks to be the “Best” of anything!
Anyway, insofar as BREAD buns are concerned, I want to address some people’s concerns for the lack thereof (at Bubby Rose’s anyway).
Sometime ago, within the last five (5) years, many bakeries noticed a downward trend in bun sales. Actually, bread sales in general are down for small bakeries. (Bakeries that are known specifically for artisan style breads are doing well). My theory is simple: as a society, a culture, we have chosen the easy way is the best way to purchase our daily loaf. Places like Thrifty, Safeway„ etc. sell tons of bread because shoppers prefer one-stop shopping to stopping in at small, local bakeries. The quality of and integrity of the finished product is definitely not the reason.
For example, we make a “Whole Wheat” bread that is ACTUALLY only organic wheat - not the legal definition of whole wheat which is wheat that has had the bran and endosperm removed, then some added back. Our loaf is substantial in weight, with a pleasant chew and mouth feel. Sales have been creeping down for years.
A newer, organic Farmhouse Sourdough
is a VERY popular bread for us. I have been accused of creating addictions with this product! Still, between two locations, we only sell about 20 loaves per day. Profit is not our motive!
So, please understand that we can no longer compete with pre-mixes, machines and huge marketers like groceries - at least not with buns. A dozen buns will sell for so much less in those places and, for the most part, the organic aspect does not seem to matter when it comes to buns. We prefer to concentrate on battling it all out with our bread, croissants, sweets, etc., etc.
