Grey Lynn based bakery, Bread & Butter's prize-winning hot cross buns are back this Easter.
These delightful soft treats are made from ingredients that are mostly organic or of certified sustainable origin, including flour, golden sugar, dried fruit, butter and mixed spices.
As the hot cross buns are with a long fermentation time of 12 hours, Bread & Butter's talented bakers only have to use a small amount of yeast in the dough. This results in a deliciously moist texture, subtle flavours and easier digestability.
The hot cross buns are best enjoyed lightly toasted with Bread & Butter's house churned butter. Alternatively, they can also be preserved in the freezer.
Every year, its bakers typically bake between 25,000 to 30,000 hot cross buns.
The hot cross buns are available until April 9, Easter Sunday, at Bread & Butter's Grey Lynn store, online store, or at Farmers Markets in Grey Lynn and Parnell.
Founded by Isabel Pasch in 2013, Bread & Butter specialises in making traditional European and naturally leavened sourdough breads. All of its bread is made using from certified organic ingredients.
Bread & Butter is also a café, serving a wide range of pastries, biscuits, sandwiches and cakes, alongside an all-day breakfast and lunch menu that features locally grown, seasonal produce.
