Every great burger starts with the bun.
And this collaboration began with something just as simple — a message out of the blue.
About two years ago, Michel Lu, founder of WILD/FIRE, reached out asking if Brera could create a brioche burger bun for his burgers. I still remember my reaction: pure excitement — because I love burgers, and I love people who take their craft seriously.
What followed wasn’t a one-off baking session, but a months-long journey of testing, refining, and chasing perfection together. For about three to six months, we went back and forth, trying version after version, adjusting the dough just slightly each time — softer, firmer, richer, lighter — until we arrived at a bun that felt “just right.”
But it wasn’t just a bun.
It was a shared pursuit of craft.
WILD/FIRE wanted something that could hold up to their wood-fired wagyu patties, smoky juices, and flavours from around the world. We wanted something that stayed distinctly Brera — buttery, pillowy, balanced, and rooted in traditional French baking techniques.
Together, we created what they now call their hybrid brioche bun:
pillowy yet sturdy, golden yet light, indulgent yet balanced.
A bun designed to stand up to the fire, smoke, chilli con carne, truffled mayo, sautéed mushrooms, and everything else they layer into creations like The Bear — the burger that sits proudly between two Brera buns and has quickly become their crowd favourite.
To see our work featured — from their new UE Square outlet to countless reviews — has been such an honour. But even more meaningful to me is what this partnership represents:
community, collaboration, and the belief that good food is always worth the effort.
This is how we grow, as artisans and as people.
We learn from one another. We refine our craft.
We serve our community in ways both big and small.
Thank you, Michel and the WILD/FIRE team (@wearewildfire.asia), for trusting us to create the foundation of your burgers. It’s been a joy to build this together — and we cannot wait to see what’s next.
With appreciation,
Thrina
Founder, Bakery Brera
