You all know I am a huge fan of CBC’s Dragons’ Den. I get excited to see Canadian entrepreneurs come up with fabulous products and pitch them to the Dragons. Nothing excites me more than foodie products that come to the table but when I saw Vivian Chen from Bakery 18 on Dragons’ Den, I was smitten! Not just with her products but with her too.
I wrote to her right away and she graciously sent me this big box filled with her family bakery’s buns! Lots and lots of buns. I had struck foodie gold but also realized, had I bitten off more than I could chew? Literally?
The Episode
This bakery has been in Vivian’s family since 1943. On the show Vivian claimed that these buns were the next bagel or donut.
She sells them to big chain stores in Ontario and sold 1.2 million buns last year, making a million dollars in sales. She went on the show hoping to get $250K for 20% of her business.
When asked what she would do with the money she explained that she needs a bigger plant with machines that would make the bun-making process faster. Dragon Kevin O’Leary was particularly intrigued when she disclosed that she fired her mother in 2008 because she was working too hard and not smart enough. “You are a great entrepreneur.” ~ Kevin O’Leary
In the end four dragons came in on the deal (Arlene bowed out) and Vivian got the $250K but for 50% of her company. I think she and her company are in good hands.
The Product
First?! YUMMY! Delicious! So pillowy soft and sweet, all of these buns rocked. Honestly. I know because I ate all of them! Reg helped me at first but then had to stop. So rich! They range in calories and fat content from not-too indulgent to woah!!! But I am a committed foodie and ate all of them.
Vivian said that the secret to her buns’ success is that they are made with eggs and milk, not just flour and water. She keeps the calorie count down by not icing them and sure enough, they are sweet enough that they really do not need anything else.
I am NOT a fan of raisins but they were so plump and delicious in this bun, I was blown away.
The Coconut Butterfly Bun was my favourite. Super moist and gooey, just the way I like it. Of course it was one of the most indulgent at 360 calories and 18 grams of fat. Totally worth it.
The custard bun was a little stingy on the custard but it was so rich and eggy, I have no real complaints.
The one we enjoyed the least was the Cheese Garlic bun. We felt it needed more flavour but I applaud Vivian for exploring the savoury side of bun-making.
There were three buns that were coconut so if you are not a fan, stay away from those and indulge in one of the others. You will not be sorry.
Foodie Conclusion
Vivian Chen from Bakery 18 was so impressive on Dragons’ Den. Her family’s bun recipes are outstanding and Dragon Jim Treliving is right, these buns last for days and days and are still so moist. Oustanding!
Oh I am so happy to report that Bakery 18 is a total winner! Now they just have to expand so that everyone else in Canada can enjoy their buns as much as I did.
If you will excuse me, I have to do some exercise to work off all those sweet treats I indulged in. Totally worth it though. Overall I give the sweet buns five out of five wooden spoons. Way to go Vivian!
Cool! That coconut butterfly bun has my name all over it! Great post! 😉
Oh it’s so good Lindsay! When I am in Ontario visiting I have to pick some up!
I saw that episode too! Anyone who can impress Kevin O’Leary because she fired her own Mom is going to go far, LOL! Just seeing the photos of those buns and hearing your descriptions has me drooling.
Wasn’t that a fun episode Debra? When Kevin said that to her about being a great entrepreneur, I thought she was going to pass out, she couldn’t believe it. I am glad I did justice to the product!
Cool stuff. But just letting you know, a lot of Taiwanese bakeries have this style of breads, probably since the same time her family started. She might have a few tiwsts on them to fit North American flavor I’m not sure, but if you like her stuff then Taiwan would be a small heaven for you. There are quite a few distinguished bakeries in most major cities.
Oh they are wonderful breads Pat! I had some similar when I was in Vancouver, oddly called “Mexican buns”. I would love to explore the food of Taiwan now thanks to you! I had no idea. 🙂
Taiwan and China do not hold the monopoly on these types of sweet buns. Mexico cal also make a mean custard bun.
Saying “oddly”, is incorrect since they can me made in Mexico has well, thus the “Mexican bun”.
Wondering if these are sold in New Brunswick? And if so, where? She said on the show they are sold in SOBEYS, but haven’t noticed them. (yet)
Hey Connie, I am not sure! Their website appears to be down but I got their phone number from their Facebook page: (905) 604-4918. Give them a shout and get an update. This post was quite a few years ago.
I was so excited to dig into the coconut cream buns with my husband after several appointments in the city. The reference to the dragons on the box sold us on it, but our first bites deflated us with disappointment. The bun was dry with a slice of fake coconut whip cream in the middle. It literally left a bad taste in our mouthes. If they are good fresh, they are worse than day old bakery on Walmart shelves. They have no shelf life.
Yeah, I was loving those Coconut Cream Buns too, until I bought three boxes of them at the local Walmart that were all stale. Yuck. and in the trash.
My friend and i bought them and we were suprised at the lack of coconut flavour and after reading the ingredients on the back we were disgusted that they are actually full of margarine and not butter. Heart attack in a bun anyone?