Where Can I Buy Puritan Bakery Buns

The secret behind SoCal’s best burgers

In a March Madness-inspired “best burger” vote organized by the Orange County Register last spring, In-N-Out Burger defeated a number of other Southern California eateries. Fatburger, Fuddruckers, and The Habit were among the other top-ranked burger joints. Beyond the rankings and behind the scenes, burger connoisseurs expressed dissatisfaction with the burger companies that did not make the cut – from Brea’s Best to Slater’s 50/50 in Anaheim Hills – and expressed disappointment with the results.

After reviewing the winners and tasting a number of reader-recommended favorites over several months, I was able to identify a common element that tied both the top-ranked and the dark horse burgers together.

Puritan’s customer list is a veritable who’s who of legendary burger businesses, and the company’s mission is to provide them with the best possible burger experience.

Brea’s Best, Duke’s, Volcano Burgers, and Bravo Burgers are just a few of the local burger joints that rely on Puritan for their buns.

  • In order to market a product, “there are two things you need to do: have visual appeal and have taste appeal,” says John Markulis, co-owner of Puritan Bakery.
  • Markulis, a fierce workaholic, welcomed The Register to see his bun factory, which was the first time a reporter had been allowed to visit a Puritan bakery in years.
  • One thing is guaranteed, though, and that is that secret bun equipment and formulae will not be revealed.
  • Bread for Puritan buns is manufactured in the same manner as your grandmother used to make bread in the home, but on a much greater scale.
  • Only natural components of the highest quality are utilized.
  • It’s a crucial step that many large bread producers overlook.
  • Workers and machinery at the plant then take the sponge mixture and combine it with sugar, yeast, salt, flour, and water to form dough, which is then formed into buns and baked.
  • “Like a fine wine, we give the dough the time it needs to develop its full richness and flavor,” Puritan assures its customers.
  • Puritan Bakery was established in Santa Monica by the Grimes family.
  • Markulis, who began working in the bread sector at the age of 12 in order to support his family, took a significant risk by settling in Puritan.
  • “My father was always up for a good challenge in life,” his daughter, Cathy McIndoo, said of her father.

In a time when corporate bakeries provided cheaper, preservative-laden bread to grocery stores, Markulis wagered that Puritan would be able to thrive by relying on the “little man.” Puritan’s unequaled buns, he concluded, were the ideal product to sell to struggling new burger eateries joining the expanding Southern California fast-food market.

  • Restaurants featuring carhop service, drive-through windows, and takeout counters were springing up all over the place.
  • It was on a handshake that he struck deals with fellow Greek businesspeople who owned mom-and-pop burger joints in California.
  • To defeat a low-cost burger, Markulis would remind his customers, “you have to have a great product.” Those words were fulfilled, said Demetra Doukas, co-founder of Duke’s, a chain of burger eateries in Southern California.
  • ‘Once the bread has been toasted, it is very delicious,’ says Doukas.
  • She has plans to launch a new breakfast and burger business in Yorba Linda later this year, which she will call Duke’s Café.
  • Puritan customizes buns for restaurants and chains that have special requirements, while maintaining the same basic sponge-dough formula.
  • Tommy’s burger buns are designed to hold up to the heaviness of the chili-slathered patties.
  • The Habit receives a delivery of seeded buns.
  • “Quality is what rescued the firm,” Markulis said, thumping his palm on his office desk with a sense of accomplishment and enthusiasm.
  • Numerous of the firm’s 215 employees, ranging from office clerks to dough makers, have been with the company for a decade or longer.

Despite the fact that Puritan now supplies fast-food giants such as In-N-Out Burger and Fatburger, independent eateries such as Bravo Burgers and Tom’s Family Restaurant continue to serve as the company’s backbone, according to Markulis, who is known in the Greek community as “Yiannis O Psomas” – or John the Baker.

“My tiny bakery has survived, while all the others have disappeared.” Check out these unique photographs taken during a tour of the facility to discover more about Puritan Bakery’s sponge-dough technique and its clientele of burger restaurants.

For further information, contact the author at [email protected] or 714-796-6756.

In-N-Out Burger bun baker John Markulis dies at 83

As previously reported by the Orange County Register, John Markulis, the owner of the Puritan Bakery in Carson, which has supplied bread and buns to more than 2,000 restaurants in California, including such chains as In-N-Out Burger, Fatburger, and Original Tommy’s, died Sunday at the age of 83 in a Torrance hospital. In addition to providing sponge-dough buns for several Southern California burger joints, Markulis’ bakery (whose motto is “Best Buns in Town”) also supplied the sponge-dough buns for In-N-Out Burger.

  • Markulis became a partner in the company in 1965.
  • Markulis and founding-family partner Tom Grimes concentrated on catering to the drive-through burger culture that is prevalent in Southern California.
  • In addition, while eating a hamburger, the first thing you do is taste the bread,” Markulis said in a 2011 piece for the Register.
  • Puritan’s specifically designed 4-inch buns have been utilized by In-N-Out Burger since the 1950s.
  • Markulis, who was active in the Greek community, addressed Greek restaurant owners and emphasized the superior quality of his buns.
  • Psomas – John the Bread Man – as a result of his association with the company.
  • IN ADDITION, Mila Kunis has been named the new face of Jim Beam.
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Re-creating the In N Out burger buns. from Puritan Bakery. using a sponge dough process? – Home Cooking – In N Out Burger

Hello, everyone. I’d like to recreate the In N Out burger buns for use in home-burger making because I despise the buns at Whole Foods and any other “supermarket buns” for that matter. One of the reasons for this is that they use canola oil, which I try to avoid whenever possible in favor of Soybean oil. I’ve compiled a short collection of links to information regarding the process: According to legend, In N Out’s buns are made using a sponge dough procedure. Please explain what makes this different from using a standard recipe: is the sponge process something I could perform myself at home, for example?

The first thing I’m going to do is get a hamburger bun pan from King Arthur Flour.

What distinguishes it as a “sponge” dough, as opposed to anything like King Arthur’s recipe above, remains a mystery to me.

Please start a debate so that we may start recreating this at home, as regrettably Puritan does not sell to consumers unless you are in the business of operating restaurants, which is unfair to the rest of us. Okay, feel free to add whatever you want, and thank you for your time:)

Puritan Bakery Seeded Bun (12 ct) Delivery or Pickup Near Me

It’s a straightforward process. Product purchases may be made via the Instacart app or website from a store of your choosing that is nearby. After placing your purchase, Instacart will connect you with a personal shopper in your region who will shop for you and bring your order to you. With our “Leave at my door” option, you may get your package without having to interact with it. Using the Instacart app or website, you can keep track of the status of your order and communicate with your shopper at every stage of the process.

  1. Use the Instacart app or website to find a store near you that provides pickup, then select Pickup from the drop-down menu and choose your desired pickup location from where you’d like to complete your order.
  2. It will depend on the retailer whether you will be assisted in loading your goods into your vehicle or whether you will be required to pick them up in a designated location.
  3. The following is a breakdown of the cost of Instacart delivery: – Same-day orders over $35 are subject to a delivery cost that starts at $3.99.
  4. – Service costs vary and are subject to fluctuate depending on a variety of variables, including your location and the amount and types of goods in your shopping basket.
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  7. You can also obtain cheaper service fees by joining.
  8. This price is normally $1.99 per pickup order.
  9. – There are no service costs for pick-up orders, regardless of whether the customer is a non-Express or Express member.
  10. Whenever an item you desire is out of stock at the store, your shopper will make the appropriate substitutions based on your preferences.
  11. It is possible to instruct your shopper to:- Find Best Match: By default, your shopper will use their best judgment to select a replacement for your item.

– Select Specific Replacement: In the case of products you’d prefer not to replace, choose “Don’t replace” to receive a refund if the item is out of stock at the time you place your order. Find out more about specific item or replacement instructions by visiting this page.

Puritan Bakery Expedites Each Customer Delivery with Mobile Solution

Route drivers and the accounting team complete their work more quickly. Puritan Bakery, which boasts “the greatest buns in town,” has been serving Southern California since 1938. A fresh hamburger bun or a loaf of bread is delivered daily to restaurants, fast food outlets, and coffee shops, including many of the area’s most recognizable institutions, by the company that has been in operation for generations. Puritan, which now serves more than 1,000 clients, credits its success and longevity to the high quality of its goods and the excellent service it provides to its consumers.

  1. All clients are required to submit their orders before noon on the day prior to delivery.
  2. As a result, order revisions communicated to drivers in the field were not received until after the drivers returned from their delivery routes were completed.
  3. “Now, change will take an instant.” Furthermore, the accounting staff had to wait for drivers to return before they could find out what had been loaded and delivered, which prevented them from beginning on account reconciliations right away.
  4. John Markulis, partner at Puritan Bakery, explains why he wanted to know how much bread was left on the trucks when they arrived, as well as how much bread was sold and to whom it was sold.
  5. Solution Puritan was looking for a next-generation solution that would allow them to integrate their mobile applications with its back-office systems in a single solution.
  6. Delivery drivers may convey data back to the office in real time when they are connected to Motorola MC9090handheld devices and Zebra MZ 320 printers, which are both available from Zebra.
  7. The gadget sends the information to the office software through a wireless network connection.

“Our office will be able to begin reconciling before our driver even makes it to the first retailer.” Each driver delivers around 40 deliveries to a diverse group of 40 consumers.

See also:  How To Make Steamed Buns Without A Steamer

The small Zebra MZ 320 printers that drivers now wear on their belts, rather than generating receipts at the truck, help them make each stop more efficient by reducing downtime.

“It’s a lovely touch,” said Dave Olivas, route sales manager for Puritan.

Additionally, Puritan’s Zebra printers enable the company to tailor each invoice depending on the needs of each individual client, therefore improving customer service.

As a result of on-the-go printing and real-time transmission of data back to the office, Puritan believes that drivers are saving roughly 30 minutes per day as a result of this technology.

In addition, the portable technology wirelessly broadcasts orders to the office as they occur, allowing accounting to finish reconciliations hours sooner than previously possible.

“The solution fosters collaboration across the many responsibilities within a distribution company,” Jim French explained.

Each visit is made more efficient by on-site printing, and the Puritan office has rapid access to order data from which to address client queries.

The fact that if a consumer asks what they purchased, all we have to do is go into the computers and search for it, and we can tell them, I believe our customers like that as well,” Markulis explained.

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Work is completed more quickly by route drivers and accounting team Puritan Bakery has been serving Southern California since 1938, boasting “the greatest buns in town.” A fresh hamburger bun or a loaf of bread is delivered daily to restaurants, fast food outlets, and coffee shops, including many of the area’s most well-known enterprises, by the company that has been in operation since 1903. Puritan, which now serves more than 1,000 clients, credits its success and longevity to the high quality of its goods and the high level of care it provides to its consumers.

  1. All clients are required to submit their orders by noon on the day before they will be picked up by the delivery driver.
  2. In practice, this meant that order revisions sent to drivers in the field would not be received until after the drivers returned from delivery routes.
  3. The accounting team had to wait until drivers returned before they could find out what had been loaded and delivered, which prevented them from beginning account reconciliations right away.
  4. John Markulis, partner at Puritan Bakery, explains why he wanted to know how much bread was left on the trucks when they arrived, as well as how much bread was sold and to whom it was sold.
  5. Puritan identified the solution to their problem through collaboration with a Zebra Technologies partner.
  6. Drivers put bread onto their trucks in the morning and then sign off on the particular contents of the vehicle using their mobile devices, according to the new protocol.
  7. “We know what drivers have loaded up as soon as the doors open in the morning,” Grimes explained.
  8. For every delivery driver, there are around forty deliveries to approximately forty distinct customers.
  9. Instead of printing receipts at the truck, as they had previously done, drivers now carry the tiny Zebra MZ 320 printers directly on their belts, making each stop more productive.
  10. Added Dave Olivas, route sales manager for the Puritan.

Some of the other systems are so large that you can’t even bring your printer inside with you, and it simply makes things lot more efficient and faster.” By the time a driver returns from a route, the accounting team has already reconciled all of the accounts associated with that driver—as soon as the driver exits the final store on the route, in fact.

Results Integrating a new mobile solution with office systems increases efficiency both in the field and back in the office.

In addition, office personnel saves time by doing daily order reconciliations for clients on a regular basis.

Baking employees and management benefit from having access to order data earlier than they did in the past.

” When it comes to making decisions to generate sales and create profits for a firm, “everyone has access to information, whether they’re on their mobile device or in the back office.” Most significantly, the solution contributes to Puritan’s long-standing reputation for providing high-quality service and customer care.

The fact that if a consumer asks what they purchased, all we have to do is go into the computers and search for it, and we can tell them, I believe our customers like that as well,” Markulis added.

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JOHN MARKULIS, 1930-2014: ‘The Bread Man’ owned Puritan Bakery in Carson

Throughout the South Bay and beyond, their delivery vans, which are emblazoned with the catchy phrase “Best Buns in Town,” have become a familiar sight. In Carson, John Markulis’ Puritan Bakery has given buns to some of the best burger establishments in the area, including In-and-Out Burger, Johnny Rockets Burger, and Fatburger, to name a few examples. Markulis, who began his start sweeping floors at DiCarlo’s Bakery in San Pedro and rose through the ranks to become the owner of Puritan Bakery as the bakery’s fame developed, passed away on Sunday after a brief illness.

  • He was born on March 29, 1930.
  • “He didn’t cut corners on any of his breads or on his customer service,” says the author.
  • In the Greek community, Papadopoulous’ father was seen as somewhat of an icon, according to her daughter.
  • The young man began selling gum and candies in Sunnyside, Utah, when he was just nine years old.
  • Using the money he had saved up in a box beneath his bed, he was able to assist his father in paying for surgery and, in 1943, to transfer the family to San Pedro, where they had family and friends to aid them.
  • He attended Los Angeles Harbor College for two years while also holding down a full-time job.
  • He started working for DiCarlo’s Bakery in San Pedro when he was 15 years old, sweeping floors, and eventually rose through the ranks to become the bakery’s sales manager.
  • The firm was created by Grimes’ family.
  • Puritan Bakery, located at 1624 E.
  • in Carson, employs 300 workers and sells breads and buns to more than 2,000 eateries in the region.
  • “He was a generous and compassionate man,” she said of her father.

A viewing will be held at St. Sophia Cathedral, 1324 Normandie Ave., Los Angeles, on Friday from 7:30 p.m. to 10:00 a.m., with funeral services to follow at 10 a.m. on Saturday.

Puritan Bakery LA t shirt Men’s Large vintage 1990’s Best Buns in Town New

Throughout the South Bay and beyond, their delivery vans, which are emblazoned with the catchy phrase “Best Buns in Town,” have become a common sight. Puritan Bakery in Carson, owned by John Markulis, has supplied buns to some of the best burger establishments in the country, including In and Out, Johnny Rockets and Fatburger to name a few. Puritan Bakery’s founder, Markulis, died on Sunday following a brief illness. Markulis began his career scrubbing floors at DiCarlo’s Bakery in San Pedro and rose to become the company’s president as its reputation expanded.

  1. ‘He never scrimped on quality,’ according to his daughter, Lorraine Papadopoulos of Los Alamitos, when it came to the items made at the bakery.
  2. In the Greek community, Papadopoulous’ father was regarded as somewhat of an icon, according to her.
  3. Even as a child, Markulis — who had resided in San Pedro for much of his life until relocating around two decades ago to Rancho Palos Verdes — showed promise in the business world, rising to the top of his profession at an early age.
  4. His parents, who were Greek immigrants, had relocated in the coal-mining town with their five boys.
  5. He stored his money in a box beneath his bed and spent it as he saw fit.
  6. He attended Los Angeles Harbor College for two years while also holding down a full-time job in the meanwhile.
  7. With just 15 years of experience, he began sweeping floors at DiCarlo’s Bakery in San Pedro before rising to the position of sales manager.
  8. The firm was created by the Grimes family.
  9. Puritan Bakery, located at 1624 E.
  10. in Carson, employs 300 workers and provides breads and buns to more than 2,000 eateries in the area.
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“He was also a keen reader.” His generosity and kindness were remembered by his wife, who described him as follows: His friends and family described him as “fun-loving and full of life.” Markulis is survived by another daughter, Cathy McIndoo of Yorba Linda; two sons, George of Ohio and John John of Rancho Palos Verdes; three brothers, Mike of San Pedro, Jimmy of San Pedro, and Nick of Sacramento; 14 grandchildren; and two great-grandchildren.

St. Sophia Cathedral, 1324 Normandie Avenue in Los Angeles, will have a viewing from 7:30 to 10:00 pm on Friday, followed by funeral services at 10:00 a.m. on Saturday at St. Sophia Cathedral.

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In-N-Out closes more than 30 Texas restaurants due to bun problem

Quick Service” data-pterm=”Quick Service” data-pterm=”Quick Service” data-sterm=”Food Trends|Supply Chain” data-program=”” data-tax=”Quick Service|Food Trends|Supply Chain” data-buyersjourney=”” data-ext=”” data-author=”Nancy Luna” data-sterm=”Food Trends|Supply Chain” data-program=”” data-tax=”Quick Service|Food Trends|Supply Chain” data-tax=”Quick Service|Food Trends|Sup data-pub=”June 12, 2018″ data-pub=”June 12, 2018″ data-pub=”June 12, 2018″ data-visibility=”visible” data-perm=”public” data-pid=”8c873d17-e73b-44b9-aaa9-c0015a1197fa” data-perm=”public” data-pid=”8c873d17-e73b-44b9-aaa9-c0015a1197fa” data-perm=”public” data-pid=”8c873d17-e73b-44b9-aaa9-c00 Dining establishments are likely to reopen in 24 hours.

” data-contentsponsor=”” data-content=””> It’s been dubbed “Bun-Gate on a Texas scale.” Following a big bun flap, In-N-Out Burger, a Southern California fast-food classic, has temporarily shuttered all of its outlets in Texas, the company said.

When In-N-Out found that the restaurants were offering a low-quality bun, the restaurants were forced to close.

“At In-N-Out Burgers, we have always strived to provide the greatest quality cuisine possible without cutting corners.

The old-fashioned sponge dough buns made by the firm have a diameter of four inches.

The corporation did not reveal the identity of the bakery that supplied the buns to Texas.

“We sincerely regret any difficulty this shutdown may give our clients,” the firm stated in a written statement.

For decades, the Los Angeles-based company has been supplying buns to In-N-Out Burger and other fast-food burger franchises around the country.

Fatburger, Johnny Rockets, Islands Restaurants, and Original Tommy’s Hamburgers are among the other clientele of Puritan Bakery. Nancy Luna may be reached at To keep up with her on Twitter, look for her handle: @FastFoodMaven.

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