Started from a food truck, still cooking the same way
Ember & Bun began as a single truck parked outside a foundry — grilling for shift workers who wanted something honest after a long day. We kept the same grind: fresh meat, real fire, no compromises on what goes into the bun.
- 01Beef ground fresh in-house every single morning, never frozen.
- 02Buns baked by a bakery three streets over, delivered warm.
- 03Every patty finished over live charcoal, not a flat gas grill.