Our hot cross buns were rated the best buns in NZ, by the baking association industry of NZ in their awards three years running, noted for their flavourful spice combination & incredibly fluffy nature.
Utilising the finest flour, a unique in-house blend of spices and fruit, tropical notes of Bay of Islands Pineapple Rum, complemented by our signature orange and cinnamon glaze crafted with fresh oranges from Gisborne, resulting in our best buns ever.
Long fermentation and our "lievito madre" sourdough starter renders them springy, moist, flavourful and unique. With our spice mix creating a fine balance between the fruit and sweeter aspects of the bun.
Our buns have a place around every Easter table, and are best served toasted, slathered in butter.
Our acclaimed sourdough buns. Heavy on sultanas, currants & candied citrus peel in rum-soaked spices.
Our lievito Madre technique leaves them moist and springy; finished with an orange and cardamom glaze. Always best toasted with butter.
For the non-raisin lovers. Our sourdough hot cross buns, mixed with cocoa and filled with 55% Callebaut dark chocolate & sour cherries – possibly our favourite creation yet.
Our buns have a 2-week shelf life (6 pack) once baked. Can be frozen, shelf life of 2-weeks once defrosted.
