Abstract: A bun is baked with a channel therein for holding liquified food preparations. The channel is made to resist saturation by being hard baked to form a thick crust. This is done by using a two-part baking utensil having a channel-forming surface on one part. The bun is baked with the channel-forming surface on the bottom and with more heat being applied to the channel-forming surface than is applied to the other parts of the bun. Ribs may be simultaneously baked into the channel to prevent outflow of the liquid as the food is consumed.