From traditional to over the top, we taste 12 of Melbourne’s best hot cross buns
Bakers are pulling out the big buns, and getting creative with an Easter staple. From Moroccan-infused types to goji berry and sourdough, this list has something for everybunny.
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Hot cross buns are being given a make over by Melbourne bakers.
This year’s selection at South Melbourne Market includes a Moroccan-inspired bun, a sourdough version and a range of Easter pastries to suit people with special dietary needs.
Agathe Kerr is known for creating a limited edition hot cross bun that is available at Agathe Patisserie during the week of Easter.
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This year the French pastry chef has taken classic flavours from a Moroccan slow-cooked stew to create a Tajine Bun.
“I love Moroccan flavours and I thought they would work well with our brioche dough, which is lighter and fluffier than the more traditional hot cross bun,” Kerr said.
The Tajine Bun is infused with orange blossom water and studded with almonds, dates and apricots.
“We have our Not Cross Buns as well, which use the brioche dough and are richer and softer with lots of warm spice,” Kerr said.
And, because she couldn’t overlook her country’s own signature pastry, Kerr has
created an Easter croissant, adding macadamia nuts, caramel and milk chocolate.
The Not Cross Buns and Easter croissants are on sale until the end of April.
The Tagine Buns will be available from Monday, April 15 until Easter Sunday (April 21).
“We have started doing several batches across the day so that we don’t sell out,” Kerr said.
The market is also home to St George’s Bakery and its popular sourdough hot cross bun.
The buns are baked fresh daily and are yeast and preservative free.
If gluten is not your friend Moses & Co Market Wholefoods has a gluten free version along with vegan, organic rye, spelt and wholemeal varieties.
Finish off your Easter shopping with a visit to Atypic Artist Chocolate.
Charles Lemai has crafted a unique range of festive treats including a caramelised white chocolate chicken and a range of cute chocolate lollipops.
He’s also holding a raffle for a 2kg chocolate bunny.
The French trained pastry chef-turned-chocolatier uses single-origin, small batch chocolate created using a bean-to-bar technique.
Lemai was taught the technique, which involves making chocolate from raw cacao beans, by a chocolate maker he met in Vietnam in 2016.
“I’m passionate about the process and I wanted to share that with my customers,” Lemai said.
His small stall reveals it all — from roasting the beans to dehusking and grinding the nibs, refining the balance of flavour and texture (conching) and finally, moulding the chocolate.
South Melbourne Market is open from 8am on Wednesdays, Fridays, Saturdays and Sundays.
There will be no trading on Good Friday, April 19 with the market open on Thursday, April 18 instead.
Visit southmelbournemarket.com.au for special Easter activities.
The South Melbourne Market bakers aren’t the only ones busy fine tuning their buns.
Here’s the best of the rest.
Prahran Market
163 Commercial Rd , South Yarra
Head baker Quentin Berthonneau at this Prahran Market staple is fermenting his hot cross bun mixture in ginger beer and using a combination of traditional yeast and sourdough for texture and flavour.
1030 High St, Armadale
608 Hampton St, Brighton
51-53 North St, Richmond
These could be the best traditional hot cross buns going around. They’re moist and soft and chock full of fruit, including candied citrus peel. The popular bakery also has a range of Easter biscuits.
696 Glenferrie Rd, Hawthorn
This innovative French bakery has added a mulled wine hot cross bun to its line up of traditional Easter treats. But instead of using wine to create the rich buns, the bakery has used star anise, cinnamon, macerate raisins and candied orange peel.
109 Scotchmer St, Fitzroy North
This artisan bakery is known for its sourdough bread but the signature hot cross bun is worth crossing town for. It has generous fruit, plenty of traditional spice and a prominent citrus tang. Try it toasted with lashings of butter, or try the chocolate version.
84 Bay S, Port Melbourne
412 Centre Rd, Bentleigh
9/993 North Rd, Murrumbeena
It was hard to see how the Oasis Bakery crew could top last year’s Nutella brioche hot cross buns. But they managed it. This year’s creation combines goji berries with white chocolate. And the nutella numbers are also still available.
9/993 North Rd, Murrumbeena
66 Cromwell St, Collingwood
485 Bourke St, Melbourne
These buns are made fresh daily using organic and sustainable ingredients including Murray River Organics currants and sultanas that have been soaked in Earl Grey tea for two weeks. And you can eat as many as you like without feeling guilty because all proceeds go towards training disadvantaged youths.
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