Eat the Bird: Crafting the Perfect Wild Bun

Eat the Bird is not your usual burger chain. With four shops across the Southwest, they serve award-winning food that truly “takes your breath away.” Over the past five years, we’ve enjoyed a strong partnership with Eat the Bird, supplying them with burger buns through our foodservice wholesalers.

The journey hasn’t been without its evolutions. When we transitioned our Ultimate Burger Bun to a plant-based recipe, the team at Eat the Bird found themselves longing for a shinier egg glaze to complement their legendary fried chicken.

In 2023, founder Dan and his team visited our bakery with a clear vision: a demi brioche bun with a deep egg glaze. This request arrived at the perfect time, as we had just started working with fellow B Corp, Wildfarmed, using their regenerative flour.

Collaborating closely with Dan, we worked through various iterations and samples to develop a bun with the perfect shape, rich colour, and depth of flavour. Together, we created the Wild Bun—a demi brioche made with enriched dough and finished with a shiny egg glaze.

The Wild Bun was an immediate hit. It became a signature item on Eat the Bird's menu, delivering on taste, texture, and structure while championing sustainability through the use of regenerative flour. This collaboration is a standout story of innovation, teamwork, and care for the environment.

Testimonial from the Founder, Dan:
"Working with the team to develop the Wild Bun has been a game-changer for Eat the Bird. Not only does this bun deliver the perfect eating experience for our customers, but it also aligns with our sustainability values. It’s been a pleasure collaborating to bring this to life."

We are grateful to Dan and the entire Eat the Bird team for their partnership in creating the Wild Bun and to Jolly Hog, who were also early adopters of this product.