Great ideas never take place in an office. Creative juices are often sparked by unconventional conversation. Our founder, Nem Popov, knows this to be true.
He had breakfast with a close friend the other day. Nem wanted to know what his friend thought was the world’s greatest sandwich.
“I love your breakfast sandwich so much. I sacrificed three shirts on my way to work, for your breakfast sandwich. But let’s face it; it’s more practical if your sandwich is on a bun.”
Roggenart is famous for its delicious croissants. Our breakfast sandwiches are renowned for this golden feature. The buttery taste, the layer shatter, and intricate details of our croissant embody a style that cannot be copied.
Nem replied in jest, “We Europeans know more about style than about practicality. Maybe the truth can be found in the middle.”
“Well, where is the middle?” replied the man with a closet full of stained white oxford shirts.
The wheels turned and cranked in Nem’s head. What could he invent that has the heart of a croissant but the sturdiness of a bun?
This conversation stayed with Nem. It replayed in his mind, like a dream or a revelation. He gathered the production team and began experimenting with purpose and passion
Tireless nights. Everyone had visible under eye circles that couldn’t be concealed.
Batch after batch was tested and set aside. The mix didn’t blend well. How can one combine the intricacies of the French lamination method which has a longer yeast processing method with a bun, that requires different flour, and a shorter yeast process?
Nem never gave up. He persisted. What the team accomplished, merging French lamination with a bun’s yeast process, is the kind of problem most bakers never dare to attempt.
What is a Bunssant?
The Bunssant bridges the gap between the delicate, flaky layers of a croissant and the sturdy, practical nature of a bun. Starting June 25, 2026, the Bunssant joins the Roggenart menu at all locations available as an option for our signature breakfast sandwiches.