Here are some of our favourite buns and novelty bakes from small-batch bakers around town.

Sonoma

In the bread business since 1998, Sonoma has been baking its "not cross buns" (they're piped with a signature "S") since sourdough was considered a cutting-edge trend. This year, they're a riot of raisins, cranberries and candied orange, glazed in a sugar syrup steeped in spices and coffee. $3.50 each

Various locations including Bondi and Manly

Flour and Stone

Baking star Nadine Ingram has created a local version of the little rosemary and raisin pandiramerino buns traditionally made in Tuscany the Thursday before Easter. Glazed brioche is fragrant with rosemary and cardamom, and features a light dusting of orange zest and cinnamon-spiced sugar. $5 each

43 Riley Street, Woolloomooloo

Madame & Yves

Pastry king Yves Scherrer bakes terrific traditional buns daily, but locals in the know flock en masse for his Valrhona dark chocolate version with a hint of rustic French honey cake pain d'épices about the recipe. If you really want to boost your bun, Scherrer will also happily fashion a hot-crossed gelato sandwich for anyone who asks. $4 each

343-345 Clovelly Road, Clovelly

Bar Mammoni

This brand new all-day bar and diner next to Hinchcliff House isn't the first place to ever Frankenstein a croissant and a hot cross bun together, but it may be able to claim the term – ahem – "bussant". Croissant pastry holds a wodge of brandy-soaked dried fruit (including fig, apricot and currants) with a big dollop of almond cream for over-the-top measure. $7.50 each

Shop 3, Loftus Lane, Sydney

Tokyo Lamington

Yes, the rumours are true. A hot cross bun-lamington hybrid will make its debut at this increasingly popular dessert shop on Friday. A more traditional bun enlivened by yuzu is also available every Friday, Saturday and Sunday from 10am (the Tokyo team isn't a fan of early mornings). $4 each

277 Australia Street, Newtown