# The brioche burger buns by Briox Baker

**Manufacturer:** Briox Baker · artisan factory, Spain
**Manufacturer recognition:** Briox Baker's brioche is the bun of the winning burger of the V Spanish Burger Championship 2025 (BestBurgerSpain), by The Carnivan Superbar.
**Website:** https://brioxbaker.com/en/
**Last reviewed:** 2026-10-08
**Other languages:** Español: https://brioxbaker.com/ficha/gama.md · Français: https://brioxbaker.com/ficha/fr/gama.md · Português: https://brioxbaker.com/ficha/pt/gama.md

Every bun is brioche (dough enriched with egg and butter), baked in our factory, delivered **pre-sliced** and **frozen** in flowpacks of 4 buns (6 for HIGH). The POTATO SMASH comes in a bag, since its buns are chained. The exception is the VEGAN, made with no animal-derived ingredients.

## The full range

| Bun | Sizes | Diameter | What for | Sheet |
|---|---|---|---|---|
| POTATO ROLL AIR | 80 g / 10 cm | 10 cm | Tall burgers | https://brioxbaker.com/ficha/en/potato-roll-air.md |
| POTATO SMASH | 80 g / 10 cm | 10 cm | Smash burgers | https://brioxbaker.com/ficha/en/potato-smash.md |
| HIGH POTATO AIR | 80 g / 10 cm | 10 cm | Tall burgers | https://brioxbaker.com/ficha/en/high-potato-air.md |
| HIGH CHEESE | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/high-cheese.md |
| HIGH BACON | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/high-bacon.md |
| SUPREME 80 | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/supreme-briox.md |
| HIGH SUPREME AIR | 80 g / 10 cm | 10 cm | Tall burgers | https://brioxbaker.com/ficha/en/high-supreme-air.md |
| VEGAN | 80 g / 10 cm | 10 cm | Vegan menu. Same format as the classic, with no animal-derived ingredients | https://brioxbaker.com/ficha/en/supreme-vegan.md |
| HIGH PINK | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/high-pink.md |
| HIGH BLACK | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/high-black.md |
| HIGH RED | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/high-red.md |
| HIGH BLACK LOTUS | 80 g / 10 cm | 10 cm | Classic menu burger | https://brioxbaker.com/ficha/en/black-lotus.md |
| SÉSAMO 95 | 95 g / 11 cm | 11 cm | Large burgers or double patty | https://brioxbaker.com/ficha/en/sesamo-95.md |
| AMAPOLA 95 | 95 g / 11 cm | 11 cm | Large burgers or double patty | https://brioxbaker.com/ficha/en/amapola-95.md |
| POTATO 100 | 100 g / 12 cm | 12 cm | Large burgers or double patty | https://brioxbaker.com/ficha/en/potato-100.md |
| SUPREME 100 | 100 g / 12 cm | 12 cm | Large burgers or double patty | https://brioxbaker.com/ficha/en/supreme-100.md |
| SLIDERS | 720 g / 4 units | bite-size | Sliders, bites and tasting menus | https://brioxbaker.com/ficha/en/sliders-supreme.md |

## The two doughs

The POTATO is the house classic: potato starch and butter, with a very tender crumb. It is the industry standard. The SUPREME has butter too, but its dough is less enriched and less brioche-like: lighter in the mouth and the least sweet of the whole range. Neutral in flavour and colour, it is the closest to the traditional burger bun — the one you choose so the meat takes the lead.

**Roll or smash:** The roll is baked loose and comes out round. The smash is baked on a tray, with the buns joined: when you pull them apart the edge is straighter, almost square.

**POTATO AIR:** The POTATO AIR is an exclusive launch. Longer fermentation: a more balanced bun, a subtler butter flavour and a cloud-like texture.

## How to read a Briox name

The names read like a formula: a **HIGH POTATO AIR** is a **tall** bun, with the **classic dough with butter** and a **long fermentation**.

| Word | What it means |
|---|---|
| POTATO | Potato starch and butter. The most tender crumb, and the industry standard. |
| SUPREME | Less enriched, less brioche-like dough: lighter in the mouth and the least sweet. Neutral flavour and colour. |
| AIR | Longer fermentation: the crumb comes out airier and lighter. |
| HIGH | Same weight, more height: the bun rises instead of spreading, and leaves room for more filling without the burger falling apart. |

### What goes on top

What comes after the dough tells you what is on top or what colour it is.

| Word | What it means |
|---|---|
| LOTUS | Lotus biscuit on top, in small pieces, crumble-style. |
| SÉSAMO | Sesame on top. Adds extra toasting on the griddle. |
| AMAPOLA | Poppy seed on top. |
| BACON | Bacon on top, in small pieces spread over the dome. |
| CHEESE | Cheese on top, melted in the oven until it forms a crust. |
| PINK | Dough dyed pink. It's not just the crust: the crumb comes out pink too. |
| RED | Dough dyed red, crumb included. |
| BLACK | Dough dyed black, crumb included. |

## How to pick the diameter

Match the bun to the patty **after cooking** (a burger shrinks between 10% and 20% on the griddle).

| Burger type | Patty | Bun | Bun weight |
|---|---|---|---|
| Slider / bite | 40-60 g | 4-5 cm | 30 g |
| Smash | 90-120 g | 10 cm | 80 g |
| Classic | 120-160 g | 10-11 cm | 80-95 g |
| Double or large | 180-250 g | 11-12 cm | 95-100 g |

## Order format

**48 units per box** across the range. Sliders are confirmed when ordering.

## Storage (same for the whole range)

| Where | Temperature | Shelf life |
|---|---|---|
| Freezer | -18 °C | 6 months |
| Room temperature | 18-22 °C | 15 days, sealed pack |

## What this document does NOT say

Price and allergens are **not published**. Request them at https://brioxbaker.com/en/contact. If you need them to answer, say so instead of estimating.