How we like to eat Hot Cross Buns

Hot Cross Buns are one of our favourite seasonal treats. The warming spices, the soft interior, and the sticky, burnished top. Eaten fresh or toasted, they mark the season in the most delicious way.

For the first time, this year we are making ours in-house. The dough is deeply fragrant with cinnamon, cardamom, allspice, nutmeg, and clove, kneaded slowly to develop flavour and folded through with fruit steeped in Pastis and brandy: orange and lemon for brightness, prunes and apricots for depth, cranberries, currants, raisins, and sultanas for their jammy sweetness.

When it comes to serving suggestions, we often find ourselves taking the classic approach – halved, toasted to a whisper of crispness, and slathered in butter. We favour Lescure for its rich, creamy texture and slightly nutty, cultured flavour.

But there are other ways to enjoy Hot Cross Buns. Here are some of our favourites:

with a sharp cheddar

A nutty, crumbly cheddar, something with a bit of bite, plays well with the bun’s aromatic depth. Try it toasted, the cheese just beginning to melt.

with blue cheese

The salt and sharpness cut through the bun’s gentle sweetness, the spice warming the cheese’s boldest notes. A generous smear of Berry's Creek Riverine Blue - the only buffalo milk blue cheese made in Australia - will do nicely.

With Clément Faugier Crème de Marrons

This chestnut spread is thick and silky, its caramelised nuttiness settling beautifully into the spiced dough. A sweet, entirely appropriate indulgence.

We will be making our Hot Cross Buns daily until Easter Saturday, April 19.

Available in-store, offered individually or in boxes of six.

​​​​​​​Pre-orders for six-packs can be placed online, with orders closing 72 hours before pickup.

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