Orr Valley Creamery, Michael’s Bakery join forces
Orr Valley Creamery and Michael’s Bakery joined forces to launch handcrafted sponge dough buns at their Orrville and Wooster locations.
The freshly baked buns are made from scratch through a two-stage fermentation method, increasing flavor, improving softness and enhancing shelf life without the use of additives or preservatives.
“The pairing works beautifully,” said Kyle Simmons, co-owner of Michael’s Bakery. “The buns have a rich, slightly buttery flavor with a subtle sweetness, the outside having just the right amount of structure ideal for burgers and sandwiches.”
The recipe was developed over several months using a traditional sponge fermentation method.
Launched as part of a recent menu refresh at the Orrville and Wooster locations, the new buns have contributed to record-breaking sales. The updated menu blends local ingredients, like homemade buns from Michael’s Bakery and Gerber’s chicken from Holmes and Wayne counties, and maintains guest favorites from Guerne Heights.
“This collaboration brings together two beloved Orrville establishments, combining Michael's Bakery's renowned baking expertise with Orr Valley Creamery's commitment to quality,” said Diane Jarrett, Orr Valley owner and founder. “The result is a sponge dough bun that enhances the flavor and texture of the Valley Burger and Orr Chicken Sandwich, offering customers a delightful dining experience. This partnership not only showcases the strengths of both businesses, but also highlights the vibrant culinary scene in Orrville.”
To learn more about Orr Valley Creamery, visit www.orrvalleycreamery.com.