AP Buns

AP stands for both all-purpose (as in flour) and advanced-placement (as in high school calculus), and I like to think of these buns as fitting into both categories.

I was a vegetarian for many years, from the age of 13 (when I was young and impressionable and hanging out with exotic Californians) until I was pregnant with my daughter at 33 and couldn’t resist the siren call of the racks of bacon cooling at work. I started life as a hamburger freak, took a 20-year hiatus, and am now back to my roots.

The make-it-or-break-it aspect of any burger, to me, unsurprisingly, is the bun. And when I find one I like it’s always chock full of chemicals (there’s even a chemical in the bun world that creates the “hinge” or that part of the bun that stays together when you slice it) and I just couldn’t handle it any more. So I developed the all-purpose (good for anything – hoagies, hot dogs, brats, burgers) advanced-placement (much work put into these) bun.

I’ll have these at Kingfield on Sunday, 4 per bag for $4. The buns at Cub Foods are cheaper but these are better, I swear. I’ll have a bunch on hand, but if you’re expecting a crowd for your Sunday or Monday BBQ you can pre-order. Just email me at sol.tofte@gmail.com.