Roundy Bread was born in Paris in 2022, from the meeting of three friends with different backgrounds, brought together by the same passion: cooking.

Without any formal training in baking, we learned through hands-on experience with the product, professional kitchens, and our baking partners.

Very quickly, one ingredient stood out as the obvious choice: bread.

An essential part of any burger or sandwich, it directly shapes the flavor, texture, and overall experience.

It was around this conviction that Roundy Bread came to life.

Creating buns that we would want to put in a burger ourselves.

We chose to learn the craft as closely as possible from those who practice it.

Working alongside our baker partners, we trained ourselves to understand recipes, raw materials, production techniques, and the specific constraints of professional production.

This experience allowed us to develop a very hands-on approach to buns: understanding what makes a good bread, but also what makes a good bread for a professional.

Texture, structure, toasting, shelf life, consistency: every detail matters.

The bun is not just the burger’s container.

It plays a role in its balance, texture, taste, and the customer experience.

That’s why we develop burger buns designed from the outset for food service professionals: restaurants, chains, catering, and distributors.

Our goal is simple:

to make bread something people remember.