Heavy Buns?

What is it that possesses just about all sidewalk hot dog vendors in Toronto to use extremely bready/heavy/dense hot dog buns? Do they not know that the purpose of the bun is to present the wiener, and not to compete with the wiener let alone overwhelm it?
 
My suspicion is that this is done to create the illusion of plenty, that being of bread of course. Thoughts?
 

Hepcat

What is it that possesses just about all sidewalk hot dog vendors in Toronto to use extremely bready/heavy/dense hot dog buns? Do they not know that the purpose of the bun is to present the wiener, and not to compete with the wiener let alone overwhelm it?
My suspicion is that this is done to create the illusion of plenty, that being of bread of course. Thoughts?

Since most of the Roadfooders on here live south of the border, I doubt many would know the answer. Why don't you ask some of the Canadian vendors and report back!

When we visited Toronto (a beautiful city btw), we were amazed at all the condiment choices; much more than in the States. I'm guessing that might be the answer to your question. i.e. more bun to hold more add-ons.

Every time I've bought street meat in Toronto, I've never paid that much attention to the buns.

My favorite bun for a dog is the New England style... heavier and chewier than the standard type bun, it totally complements a good hot dog. Not sure if that's the same style you're seeing up there.

Foodbme
Since most of the Roadfooders on here live south of the border, I doubt many would know the answer. Why don't you ask some of the Canadian vendors and report back!

 
I was hoping that some of the hot dog vendors on this board might also have some insights into the dense, heavy bun issue/question.
 

They tend to hang out in the Professional Hot Dog Vendors forum.

SeamusD


My favorite bun for a dog is the New England style... heavier and chewier than the standard type bun, it totally complements a good hot dog. Not sure if that's the same style you're seeing up there.

Our local Fry's Stores (Part of Kroger) bake an in-house bun that comes 4 to a sheet/eight to a package. They're a litte larger and denser with a little bit of yeast taste. When pulled apart, the sides are good for grilling with a little bit of butter 
I cut the top and Walla! I have a New England Bun! Much better than cheap commercial bakery buns like Holsom. They may be available at other Kroger owned stores.

I love thick buns almost as much as I love hotdogs. With a good bun and dog, you don't need any condiments.. I guess I'm a bit of purist when it comes to hotdogs.

SeamusD
My favorite bun for a dog is the New England style... heavier and chewier than the standard type bun, it totally complements a good hot dog. Not sure if that's the same style you're seeing up there.

 
Yes, that sounds the same.
 

MiamiDon
They tend to hang out in the Professional Hot Dog Vendors forum.

 
 
I actually posted this thread in the Hot Dogs and Sausages forum but it seems that it's been moved by an administrator.