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Jun 2, 2009 10:13 PM

If you can find Sheila Partin Hamburger Buns, you can find a great hamburger.

Sheila Partin Buns are sourdough buns. One is the regular bun and the other is the jalepeno cheese bun. I like the jalepeno cheese bun. These are made in Houston and are shipped frozen. They are great.

The Roadhouse in Bastrop serves their hamburgers on these buns. Voted the best burger in Bastrop for many years running.

I haven't found anyplace in Austin that serves these buns, but I am sure there are here somewhere. I have found them in Dallas, Aransas Pass and Port Aransas. I know someone serves them in Granite Shoals.

I think anyone that says that their buns are sourdough with be Sheila Partin buns.

Does anybody know anywhere in Austin where they serve these buns.


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  1. I don't know where they are available retail here in Austin but you can order online:

    1 Reply
    1. re: sanmiguel

      I really love these buns and I do eat at places that serve them. Phil's will not sell just the buns. I haven't asked Riata. I did contact the Sheila Partin bakery or I tried to. We were passing by a couple weeks ago and I had wanted to pick up some buns to spare the shipping cost. They did not answer the phone or emails I sent beforehand. When we stopped at the bakery door that day, no one answered the bell. I got an email the following week that they were at a convention. By the way, the shipping is $20. I don't love bread that much.

      So, do you know anyone that sells any Sheila Partin items around here?

    2. I went to Fran's on South Congress this past Sunday and they now have the option of jalapeno & cheese sourdough buns. Not sure if they are the specific ones that you are speaking of as I forgot to ask, but they were pretty awesome. Sounds like it could be the same ones though.

      1. These sound like the buns you can get at Phil's Icehouse and Riata Bar & Grill.

        5 Replies
        1. re: verily

          only time i went to phil's i thought the buns sweeter than i prefer

          1. re: TroyTempest

            The regular sourdough bun is a little sweet, that's why I prefer the jalepeno and cheese sourdough bun. Not hot at all, but really good.


            1. re: TroyTempest

              You're right. Phil's has sweet buns. They don't taste sourdoughy at all. I love sweet buns with hamburgers, but it's a preference thing. I can understand if it's not your thing.

              I can't think of a burger with a sourdough bun. I'll keep an eye out.

              1. re: stephanieh

                Please ask at Phil's if they use Sheila Partin buns.

                1. re: tuckspop11

                  I find it interesting that replies suggesting you call them yourself keep getting deleted, even though they are accompanied by information pertinent to your original post.

                  I e-mailed Sheila Partin's company via the link above to see if they could provide a list of Austin restaurants that use their buns, but unfortunately they use distributors and don't get that information.

                  I'm sure you'll get this post zapped as well. Whatever.

          2. They do use Sheila Partin's. I asked when they first opened and they looked at me as if I'd divined the PIN number to their bank account. Partin's does call the bread "Sweet Sourdough", or a least that's what they called it when I used to get it in Houston.

            1 Reply
            1. re: Unkempt

              Is this bun used on the fried fish sandwich at Jims? I swear that sandwich is like crack.

            2. Both Phil's Icehouse and the Tavern uses them. Great burger too!

              8 Replies
              1. re: WSZsr

                So Hill's probably uses them, too...

                1. re: Rene

                  Hill's and Tavern do both have sweet buns, but I'm not sure they're Sheila Partin's. They call theirs "kolache style" and don't offer in wheat. I've had many a Hill's burger, and I don't think they're the same shape and size as the buns at Phil's... which look exactly like the picture on Sheila Partin's website and we have confirmation from Unkempt that Phil's are SPs.

                  IIRC Billy's on Burnet and Boulevard Grill both have buns like Phil's, so they must be SP as well.

                  Kahuna's has a sweet bun, but it's more like a King's Hawaiian roll in flavor and texture.

                  It's been quite awhile since I've been to Oasis, but I think they may use sweet buns there.

                  1. re: stephanieh

                    I asked at Billy's a couple months ago where their buns were made and the reply was that they bring them in from Houston (but I didn't take note of the bakery) so logically their supplier is almost certainly SP.

                    OTOH, I've had another burger joint owner tell me that he steered away from buns made with yeast because he believes yeast is undesirable - supposedly makes you feel bloated afterward. I dunno, never having done a side-by-side experiment. It was the first time I'd ever heard that point of view but the guy said he looked all over for the best bun for his restaurant.

                    1. re: stephanieh

                      Hmm. I like the buns at Boulevard, but really dislike the buns at Billy's and Hills. Wouldn't it be interesting if they were one and the same?

                      1. re: amysuehere

                        Very interesting amy sue. What do you dislike about those? The sweetness level? Texture? Something else? I've never had Billy's/Hill's/Boulevard close enough together to have a true taste test. I do remember thinking that Billy's was almost too sweet for me, but I blamed myself for getting the burger with bbq sauce, which sometimes puts the sweet/salty ratio out of whack if the bbq is the sweet kind.

                        1. re: stephanieh

                          Hard to explain, but it's sort of a texture thing. I find the buns almost, and pardon me for this not being very well put, un-done. They have an almost raw flavor in my mouth - kinda the way cookie dough tastes "undone".

                          I agree that I felt Billy's were too sweet as well. Granted, Boulevard's are on the sweet side, but I usually get the wheat version there and that seems to make a big difference. Ironic that I always order the teriaki chicken, which in itself is sweet. Maybe it's just the white version I don't like...

                          1. re: amysuehere

                            I totally get that... they are a bit doughy, especially in the middle. But, I'm always happy to eat raw cookie dough too. (I guess I'd better stop that now after the recall and all).

                            We haven't been to Boulevard in ages. We used to go pretty regularly for the two for one burgers, but we had a few weird server experiences. Apparently it annoys them that I order water, even though my husband happily fulfills the two drink requirement on his own. Or maybe we just caught them on a few bad nights. Anyway, if we make it back there, I'll pay more attention to the buns. And I'll try the teriyaki chicken. That sounds good.

                            1. re: stephanieh

                              I TOTALLY get what you mean about Blvd.!! We used to go pretty much weekly for the 2-for-1. I would always upgrade to chicken and they'd charge me for the upgrade and I was fine with that. Then the owner decided...well, I honestly don't know what he was thinking. He suddenly would only allow 2-for-1 burgers - no chicken even with an upcharge. WTF? No, seriously. Okay, you figure he is doing the deal to get customers in to DRINK and he's losing money on food. So, alienate us by not letting me UPGRADE and PAY for chicken? We only go once every three months or so now, and just whenever since we have to pay full price anyway, and let's face it, they aren't $9 burgers. I probably wouldn't go at all just on principle, cept they're the only ones who make a Hawaiian chicken burger with pineapple and a good teriyaki. Sigh....