You can now buy completely vegan brioche burger and hot dog buns at M&S - made with avocado

Marks and Spencer will be selling vegan brioche hot dog and burger buns - and they're ideal for summer BBQ meals.

Published 15th Jun 2020
Updated 9 th Aug 2023

In a high-street first, M&S are launching new vegan brioche burger and hot dog buns - made from avocados.

These new buns are the first vegan brioche style rolls to hit the shelves at a high-street retailer, and are the perfect partner to the store's selection of Plant Kitchen (vegan) BBQ foods.

How are they made?

In the M&S vegan brioche pureed avocado replaces egg and gives the buns a slight green hue, whilst coconut oil enriches the buns for that classic brioche texture.

Both buns offer a source of vitamin D and fibre, and are ideal for vegans or those looking to try something a little different with their summer BBQ.

The new vegan buns are available from 16 June, priced at £1.15 each for a pack of two.

M&S Bakery Product Developer – Kirsty Rowley said: "Avocados are huge – be it avocado on toast, in a margarita or simply as part of a salad – and social media goes mad for all things avo.

"Our new avoca-dough buns are the perfect BBQ accompaniment and complement our amazing Plant Kitchen selection beautifully but go equally well with some of our fantastic meat-based products too.

"The softness of these brioche style rolls soak-up all the fantastic BBQ juices for ultimate summer bite. I love the buns with our Plant Kitchen No Beef Burgers, a big dollop of ketchup lettuce, tomato and a couple of extra slices of avocado for good measure.

"We think customers are going to love them, and they will be dominating an Insta feed near you very soon."

Safety in stores

M&S Foodhalls are open, with daily deliveries from our fantastic suppliers. Staff are re-stocking the shelves throughout the day, so customers can stagger their shopping trips.

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To help keep all customers and colleagues well, stores have implemented additional social distancing measures. Local store opening times can be found online, including our special opening hours for older/vulnerable customers and NHS, health and social care workers.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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