Squid Ink Tangzhong Brioche Buns (XL - 4.5 inches)

The tangzhong — a simple cooked paste of flour and milk — is what makes this bun different. It pre-gelatinizes the starch so the dough holds onto moisture that would normally escape in the oven. The result is a bun that stays genuinely soft the next day too, especially once you warm it back up. Squid ink adds a subtle brininess and a quiet depth of umami that actually elevates the whole burger. And while the dough looks dark grey when you're mixing it, it bakes to a true, deep black. This is the bun for a special occasion, and a burger worth the effort.

Glorious Table