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I gots the meat, now where be the buns? ISO good hot dog buns in Vancouver

This is an eternal quest for us, as there are so many "Wonder Bread" type sausage holders out there but yet I don't want to get into whole grains etc -- I seek a nice fluffy bun with maybe a wee bit of chew but a small soft crumb.And it needs to stand up to smokies and so on as well as the old standby mystery meat that we have to have every summer a few times
:-).

I liked the torta buns you could get from Duffin's on Main and 33rd latterly but of course they are long gone and the other store at Knight and 41st is not in my usual perambulations.

My current favourite: the hd buns from Terra. Anyone else have a fave that is classic white but not assembly line?

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  1. Do you have Cobs Bakery in Vancouver? IMHO their hotdog buns are amazing. A little bigger than your standard hotdog but but oh so white and delicious! Brings me back to my childhood.

    19 Replies
    1. re: beggsy

      We have many Cobs (the closest being a 4 min walk!) and I must admit I am not an adherent but I will deffo grab a sample of their hd buns. Thanks for the speedy and handy recco, beggsy!

      1. re: grayelf

        Don't bother, they may as well be wonderbread. Safeway artisan hot dog buns(of course they are not really artisan) are much better than the Cobs buns.

        1. re: tdeane

          I agree--

          Also, there are some sold at Choices/Capers/Whole Foods -- I believe the brand is called Artisan or perhaps not -- but they are really good. A bit chewy on the crust with a soft inside.

          There is a hotdog stand outside Future Shop on Broadway, and the lady who owns it makes her own buns. I would kill for that recipe/a steady supply.

          1. re: brokentelephone

            Thanks, guys -- and I know the Dawg House well (maybe too well!)...

            1. re: brokentelephone

              Much as I'd like to believe the Dawg House (outside Future Shop on Broadway) makes their own buns I highly doubt it. I think they have a source and are not disclosing it. I may be wrong but that's the vibe I get.

              1. re: eatrustic

                I had their hot dog once. I was good. But I normally stay in the downtown area. Not sure when I'll have a second chace:(

                1. re: CheapAppetite

                  Yeah, I've been curious about that bun claim too. The bun is tasty and they toast it nicely which I like. But what keeps me coming back (apart from proximity to work) is the variety of toppings they offer, and the consistently good fried onions...

                  Picked up 8 more Terra buns yesterday. Oddly, they always seem to have 8 left when I call to reserve. I'm going to test how well they stand up to freezing. I find that the baguette and the walnut bread from Terra freeze very well, so I have high hopes for their hd buns though obviously they are quite different in structural integrity.

                  1. re: grayelf

                    I like the Dempster's hoagie buns (the ones with the sesame seed on top) for sausages, etc. Many of the more 'artisinal' bakeries don't do good hotdog buns - I think you need lots of sugar, salt, and preservatives to get that lovely pillowy crumb and the toastability. :-)

                    1. re: fmed

                      This reminds me of when we visited New England. On a travel forum, one lady from Texas kept telling me to try the hot dog buns when we got there! Then it turned out that lots of people ordered hot dog buns from New England. They're split-top hot dog buns. Too funny. I did end up having a split-top bun but it was a lobster roll! I'm going to Whole Foods soon, I'm going to look at what they have for hot dog buns!

                      1. re: ck1234

                        This is my dilemma and why so far anyway I've stuck with the Terra ones. I do like the bun to still be a bit squishy even after toasting and I think the sugar component is important, though I don't want an actual sweetness if you know what I mean. And they have to be white, no whole grains allowed :-). I'll check out the Dempster's and keep my eye peeled for split tops :-).

                        1. re: grayelf

                          I love the hamburger buns from meinhardt's and they sell hot dog buns too. I haven't tried those yet but I bet they are good too...

                          1. re: grayelf

                            IMO, a good hot dog bun should be steamed not toasted and the bun should not be too big as to overwhelm the wiener(that's what she said). As with any good hamburger bun, the hot dog bun should be soft enough that the wiener doesn't squirt out the other side when you take a bite. In NY, my favorite hot dogs were usually served on a wonder bread type bun. Those being the hot dogs at Gray's Papaya, Papaya King and various street carts throughout the city. Now all that changes with what kind of sausage you are going to eat(that's what she said). An Italian sausage with peppahs and onions needs a hoagie roll like fmed mentions(the italiano ones are good too).
                            Please note, there are three occasions when Wonder Bread is acceptable. 1. hot dogs 2. grilled cheese(with processed cheese of course) 3. turkey sandwich with lots of mayo and stuffing.

                            1. re: tdeane

                              I totally agree on the steamed bun thing. I grew up eating my favourite dogs from some mall hot dog stand in Cloverdale, where the Chinese owner steamed the hot dog in a steamer drawer contraption before serving. Supermarket buns work best for me, although they don't freeze very well and seem very delicate and get crumbly when defrosted or maybe from being banged around in the freezer.

                      2. re: grayelf

                        Have you tried Uprising Breads? I don't know if they actually sell hot dog buns. A friend here in Calgary swears by this place and will visit Uprising every time he's in town to get bread and goodies to bring home. My go-to bakery is Terra Breads and that's the place I visit every time I'm in town so I haven't had time to venture over to Uprising yet. Just an idea I thought I'd throw out there anyways...

                        1. re: miss.foodie

                          Uprising is certainly much less of a bakery compared to Terra as far as breads go.

                          1. re: tdeane

                            I'm not a fan of Uprising's breads, but I like their sweet goodies (blueberry coffee cakes, pies, brownies, etc). It's a good place to pick something up for a picnic or an office event.

                            I find their bread to be more like premium supermarket bread than artisinal bread like Terra's offerings. I know they sell hotdog buns, but they use whole wheat (which is just wrong for a hotdog bun).

                            I like hotdog buns to be everything that is wrong with supermarket bread (soft, squishy, sweet, white, etc....eg Wonderbread, like tdeane states above)

                            I still remember Uprising (which is a great name, IMO) from way back when they were a small "socialist collective" making the densest, most horrid bread that tasted like bark mulch. Then finally, they must have hired a real baker to run the show. They do some good community work for the homeless shelters, etc. I like to support places like this.

                            1. re: fmed

                              fmed, your description of the old Uprising bread had me in stitches! So spot on. And sadly, still what sticks in my mind, just like the bread stuck in my throat.

                              I am also loving the defense of steamed buns. One of my favourite things to eat in my teens was a Montreal-style steamie -- a tiny mystery meat dog in a tiny Wonderbready bun all steamed up and fluffy. Yeah, even the meat was kinda fluffy :-). No idea if they were at all authentic but they were gooood. The closest thing I've found recently is the dogs at Fritz on Davie.

                              I agree that the bun should not overpower whatever street meat it is encasing (hate it when you get down to last bites and there's only bun left). Structural integrity on a snausage is as important as it is on the Starship Enterprise. But by and large, I prefer a lightly toasted approach. When I'm feeling particularly naughty, I like to melt Cheddar onto one side of the bun (and yes I use real Cheddar on dogs and sausages, though I've been known to go for processed on 'burgs especially at big gatherings).

                              Hamburger buns is a whole 'nother discussion -- I like to use Safeway-type kaisers, so sue me :-).

                              1. re: grayelf

                                i like portuguese buns, they are dual purpose as they are great for sammies as well

                              2. re: fmed

                                fmed, thanks for your description of Uprising. It kind of explains why no one has ever mentioned it on CH, esp with memories of the old Uprising stuck in their memory. A lot of times when I can't find any info on CH about a place, I'm not sure if it's not CH-worthy or because people have forgotten about the place.

                                You guys are so lucky to have so many good quality bakeries in Vancouver. It's so hard to find that kind of quality here in Calgary, without having to pay an arm and a leg for it, and even then I haven't managed to find some of the stuff that Terra offers.