The Beginning
In 2010, master baker James Rollinson opened The Roll Joint with a simple mission: to create the most delicious, handcrafted rolls using traditional techniques and premium ingredients.
What started as a small corner bakery with just three employees has grown into a beloved neighborhood institution, but we've never lost sight of our commitment to quality and craftsmanship.
Our Philosophy
We believe in the art of slow baking - giving our doughs time to develop flavor naturally, sourcing ingredients locally whenever possible, and never cutting corners.
Every roll that leaves our oven is made with the same care and attention we put into our very first batches over a decade ago.
Meet the Team
James Rollinson
Founder & Head Baker
"I still wake up at 3am every morning to start the first batch - it's my favorite time of day."
Maria Chen
Pastry Chef
"Our seasonal specials let me get creative while respecting tradition."
David Wilson
Coffee Master
"The perfect cup should complement our rolls without overpowering them."