Some restaurants have the pillowy-soft buns shipped in from as far as 10,000 miles away
last summer in Pearland, Texas, Martin’s potato buns made an appearance — but only on the kids’ menu. “Their normal burger bun is a four-inch bun, and being in Texas, that’s kind of small,” Killen laughs. “Our patty is ten ounces, which is huge — it’s way too much for that bun.” Killen says Martin’s approached him about creating a custom bun to better suit his Texas-sized burgers, and after a couple prototype versions, they came up with the perfect five-inch potato roll.
Thousands of miles across the Atlantic in central London, Pennsylvania-baked Martin’s potato rolls play a supporting role at a three-year-old American-style burger joint called Stax Diner. Owner Bea Vo, who grew up in the Washington, DC area, has fond memories of the product: “Martin’s is what everyone used for barbecues [when I was growing up], and so it's just what I love,” she says.
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