Teddy the Baker started with one belief: a bakery should make its own bread, slow fermented and baked fresh, and build everything else on top of it — breakfast sandwiches included. Everything starts with the bread we bake ourselves.
Before there's a sandwich, there's a loaf. Our bakers mix, shape, and proof every batch of milk bread by hand, the same way each time, so the bun underneath the bacon or sausage is never an afterthought.
It's the softest bun you'll serve — soft enough to fold, sturdy enough to hold a fully loaded sandwich through a delivery truck, a walk-in freezer, and a busy breakfast rush. It ships frozen and stays that way until you're ready for it, flash frozen right after the bake to lock in that quality.
Shipping frozen doesn't mean cutting corners. Our team shapes every bun and loaf by hand, bakes them fresh, and builds every sandwich the same day — bacon laid by hand, eggs baked over medium, sauce spread to the edges.
It's slower than a commodity line. That's the point.
Three sandwiches, one bun, built for whatever your kitchen serves.
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