The Art of a Proper Breakfast Roll
What separates a great breakfast roll from a mediocre one? Fresh bread, quality ingredients, and people who care about getting it right.
A breakfast roll might seem simple. Bread, filling, maybe some sauce. But anyone who has eaten enough of them knows there is a world of difference between a good one and a great one. At Wedges, we take breakfast seriously.
The Bread Matters Most
It starts with the roll itself. Ours are baked fresh every morning, right here in our Hockley Heath bakery. They come out of the oven soft, warm, and with just enough crust to hold everything together without falling apart in your hands.
A stale roll, a cold roll, a roll that has been sitting wrapped in plastic since yesterday — you can taste the difference immediately. Freshness is not a luxury, it is the baseline.
Quality Bacon, Proper Sausages
We use quality back bacon and sausages from trusted suppliers. The bacon is cooked until the edges crisp but the centre stays tender. The sausages are meaty, well-seasoned, and never rubbery.
- Back bacon — crispy edges, tender centre
- Pork sausages — meaty, well-seasoned, never rubbery
- Free-range eggs — cooked to order
- Black pudding — for the full experience
- Hash browns — golden and crispy
The Details
Then there are the details. Butter on the roll while it is still warm so it melts into the bread. A good squeeze of brown sauce or ketchup if you want it. Wrapped properly so it stays hot until you get to eat it.
"A breakfast roll is not just food. It is the thing that sets up your entire morning. We think it is worth getting right."
We start serving breakfast from 8am at Hockley Heath and 8:30am at Dovehouse. The queue at the counter on a Saturday morning tells you everything you need to know — people come back because they know what they are getting.
If you have not tried a Wedges breakfast roll yet, this weekend might be the time to fix that.