There’s a growing shift happening in kitchens across the country. While flavour will always matter, more chefs are recognising the impact of texture on a dish, how it feels to bite into, chew, and enjoy. In 2025, that element is no longer a ‘nice to have’, it’s become essential. Whether you’re running a café, pub, or fast-paced takeaway, your customers are expecting more from each bite. Texture is what brings it all together.
Start with the crunch
Crunch is the first impression. It’s that satisfying bite that signals freshness and attention to detail. The Speedibake Vietnamese Roll delivers a light, crisp crust with a soft centre, ready to handle bold fillings like grilled pork, pickled veg, and fresh herbs. It holds up under pressure, works well toasted, and avoids that soggy middle you sometimes get with lesser rolls. Take away the crunch and it’s no longer a proper bánh mi, it’s just a sandwich.
Pair it with softness
Contrast matters. Once you’ve locked in your crunch, you need something that brings balance, like the Tip Top Potato Bun. It’s soft, slightly sweet, and has the right structure for burgers, fried chicken, or anything with a bit of bite. This kind of bun works with your fillings, not against them. It’s also forgiving under the pass, holds heat, keeps its shape, and doesn’t dry out quickly (all textural must-haves!).
Add texture through the detail
Seeds are more than decoration, they add flavour, texture, and a finished feel to a dish. The brand new Tip Top Gourmet Bun gives you a bit of crunch, a subtle toasted flavour and a classic look that instantly elevates your burger. Whether you’re serving up a simple beef patty or going all in with something like an MBS 8+ Wagyu katsu, this bun brings it all together.
From sourdough with its thick, chewy crust to Turkish rolls with a floured top, the bread you choose plays a bigger role than most give it credit for. It’s what your customers touch first, taste first, and often remember most. Whether you’re plating up charred pita, steamy roti, or a fluffy focaccia made with quality olive oil, it’s worth choosing options that support the texture of the full dish, not just the flavour.
Texture might not be listed on your menu, but in 2025, it’s what makes your food stand out and keeps customers coming back for more!
