Naturally leavened sourdough buns spiced with cinnamon and nutmeg, studded with dried fruit and finished with a classic cross and light glaze.

Our hot cross buns begin with a naturally fermented sourdough base, slowly developed over 24 hours to build depth and a gentle tang that complements the warmth of cinnamon and nutmeg. A generous mix of plump raisins and dried currants is folded in by hand, ensuring fruit in every bite without overworking the dough. Each bun is finished with a traditional flour paste cross and a light honey glaze, baked to a soft, pillowy finish with a golden crust.