HoT CRoSS BUNSuns
Handmade For Good Reason
When remembering his earliest memories of hot cross buns, Grizzly owner Sam lays out how the store-bought buns of his childhood were to be enjoyed: cut in half so there’s a top and a bottom piece, toasted in the oven (not a toaster), and absolutely slathered with butter.
He adds, “back then you’d eat two or three in one go, and then do the same thing the next day, and the next, for the 8 week period you could have them.” But the sheer number eaten and the need to slather them with heaps of butter says something about run-of-the-mill supermarket buns. There’s really not that much in them—-and we all know nobody likes flat buns.
“Back then you’d eat two or three in one go, and then do the same thing the next day, and the next...”
When developing our own, Sam (and the entire Grizzly team) make sure our buns are the talk of the town: enriching the dough with eggs and butter so it’s almost as decadent as brioche, using our beloved sourdough starter to lend lift and flavour, grinding our special seven-spice blend so the crumb is well perfumed, and pouring a generous—but not overwhelming—amount of dried fruit and citrus peel into the mix.
A single Grizzly Hot Cross Bun is as satisfying as a pastry, and that’s because they are handmade with the same care and quality ingredients as everything else we make. And frankly, they’re just bigger buns, so what’s not to love?
Whether it’s still smeared with butter at the demand of Sam’s 3 year old daughter Willow, or it’s simply torn apart and savoured for each soft and delectable bite, Grizzly’s Hot Cross Buns are something we’re proud of every year. And we’re obviously thrilled to share them with you. Order them online or stop by our shops to try one for yourself!