For this Austin, Texas–based burger brand, baking buns in-house has always been about serving a great burger, but as Hopdoddy has grown to 28 locations nationwide, it has not been easy to adjust the bread program accordingly. “Our recipe must vary per season and region, as we expect the same quality in the Arizona desert as we do in the high altitudes of Colorado,” says Matt Schweitzer, Hopdoddy’s director of food and beverage.

Despite the challenges it has caused, however, each location still manages to start service with about 1,100 buns baked fresh in-store each day. “We start the process from scratch and put an emphasis on quality ingredients and our fermentation process, as well as critical control points like proper kneading and resting times,” Schweitzer says.

The result is a bun that can stand up to the brand’s burgers. Take the La Bandita veggie burger, for example. This black bean and corn patty comes on a whole wheat bun that utilizes spent grains and beer in the dough to pump up the flavor. The finished item is topped with avocado, goat cheese, arugula, cilantro pesto, chipotle aioli, tomato, and onion for a delicious vegetarian experience.

Most burgers, however, come on the brand’s signature egg bun, like the Primetime burger featuring Kobe beef, brie, arugula, caramelized onions, truffle aioli, and HD1 Steak Sauce.

“We feel that breadmaking is a lost novelty in our category,” Schweitzer says. To meet demand, Hopdoddy hires three in-house bakers per location.

Menu Innovations, Story, Hopdoddy Burger Bar