There has been much buzz in our household about the new “soft bun” touted at Timmies. Being big fans of the chain in general, I was surprised to hear that there was a problem to contend with regarding their sandwich bread. It was always decent, and while there were a few over-toasting issues when they first started grilling the bread for sandwiches, I never found the buns “hard” (though, the little rolls they used to offer with soup are a *totally* different story – uhg!)
Thanks to Chris’ cooking initiative we had some very good food this week to help make sure we brought lunches from home. But by Thursday, I thought it was high time to try this fancy new carb, so off to Timmies @ SFU for a ham & swiss sandwich combo!
What do I think? Well, it is a wider bun, and “less tall” too, which, overall reduces the amount of bread you get in a single bite. The crust was almost the same texture as the centre, which I didn’t care for much. I personally like the crispier bread. I had even asked for this toasted, but yet the crust was very plain. The taste of the bread is about the same, and it does “feel” like a larger sandwich now that it’s wider, but overall, I think this wasn’t a win for Timmies.