Colasessano's has sold a record 1,000 pepperoni buns in one day; however, they usually average about 500 pepperoni buns daily between the three stores.
Compared with standard pepperoni rolls, John sees the pepperoni bun on a whole different level.
"The cheese and the sauce and the Oliverio peppers make it. You can have a plain piece of cake, or you can have a piece with icing. You can have roast beef or you can have roast beef slathered with mashed potatoes. It makes it better," he said. "A plain pepperoni bun is good right out of the oven. When you open it up and put sauce on it and peppers and warm it up - it's great."
Their pepperoni buns are so popular, they ship them all over the United States.
"We've shipped them to California. We shipped them to Germany once for our son. I sent a six-pack the other day to someone just outside of Dallas for Easter," John said.
Phil Tarley, 43, of Monongah, says his customers ask for the pepperoni buns by name.
"As a salesman for the coal mining industry, I feed about 12 to 15 coal miners the pepperoni buns, and they love them," Tarley said. "They're bigger than typical pepperoni rolls, they have sauce, the way they use the pepperoni - it's not like pizza. They're sticks. They bake the dough every day, and it's by far my favorite."
Dave Riffee, 58, of Bridgeport, had his first pepperoni bun back in the 1970s.
"I was going to college here, and I still eat them - about three or four times per week," Riffee said. "I work about a half a mile from their location in Fairmont, so it's very convenient. They don't even compare to convenience store pepperoni rolls. That's like comparing ice water to iced tea. Extremely better than any other pepperoni bun or roll you can get anywhere."
In the future, Carrie and John are looking into selling the pepperoni buns in convenience stores with Beckley in sight as a pilot area. The couple have to weigh the additional shipping costs and quality of food before any plans can be finalized.