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The Dallas bun has become a concept, so it can be called a classic with good reason. But how did this delicacy loved by Finns come about?
Director of Communications at Fazer Bakery Tarja Kuusela sheds light on the birth stages of the Dallas bun.
– It was born in 1995 as a sister of the Texas bun.
According to Kuusela, Fazer’s product developer I met Mäkäräinen visited American frozen pastries at that time. Based on his experience, Mäkäräinen developed a version of the cinnamon roll, which is popular on the other side of the continent, suitable for Finnish tastes.
– The Texas bun received a lot of praise, but our product developer wanted it to taste even better, says Kuusela.
The idea was brewing in Mäkäräinen’s mind until one morning he woke up startled by a brilliant bun idea. He started baking the very next morning and baked his idea into a delicious novelty.
The novelty was born with the first baking, which, according to Kuusela, is really rare. The product’s father emphasized that product development has never been as easy as it was with the Dallas bun.
The secret of the recipe’s taste is the curdled heart flavored with luscious soft vanilla resting on top of the bun.