Easter Hot Cross Buns
86%Read ReviewsShips to U.S. & Canada
Some restrictions applyCelebrate Easter with Bourke Street Bakery’s special Hot Cross Buns, available in traditional and chocolate flavors. These traditional buns are soft, filled with juicy raisins, perfectly spiced, and topped with the classic sweet cross. For a twist, try the chocolate Hot Cross Buns, made with the same delicious dough as the traditional ones but with added chunks of rich chocolate for a delightful surprise. Both varieties are perfect for your Easter celebration, offering a sweet treat that everyone will love.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree-lined street on a now-famous little corner in Sydney, Australia. Over 15 years later, the bakery now has 13 branches in Australia, and Allam moved to New York to open their first location in NYC. The iconic bakery has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, wagyu beef pies, and pastries.
This package includes your choice of 6 or 12 Hot Cross Buns
- Each bun serves 1 person and measures approx. 3.5"
- Includes 1 bag of Icing (6 oz.)
Flavor Options Include
- Classic
- Chocolate
- Buns arrive ready to enjoy!
- Upon arrival, store buns at room temperature.
- Buns may be stored at room temperature for up to 3 days.
To Serve
- Pipe icing onto buns.
- Serve and enjoy!
- Classic Hot Cross Buns – Flour, Pastry Flour, Water, Butter, Whole Eggs, Salt, Yeast, Brown Sugar, Currants, Orange Peel, Ground Cinnamon, Ground Cloves, Ground Nutmeg Allergens: Gluten, Dairy, Eggs
- Plain Icing – Sugar, Corn Syrup, Water
- Chocolate Hot Cross Buns – Flour, Pastry Flour, Water, Butter, Whole Eggs, Salt, Yeast, Brown Sugar, Currants, Orange Peel, Dark Belgian Chocolate, Ground Cinnamon, Ground Cloves And Ground Nutmeg Allergens: Gluten, Dairy, Eggs
- Chocolate Icing – Sugar, Corn Syrup, Water, Cocoa
Processed In A Facility That Also Processes Nuts.
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.
Over 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
Limited-Time Indulgences
Prices that won’t last
HOLIDAYS & OCCASIONS
Gifts for Every Celebration
