Six Spices, Three Fruits, a Marmalade Glaze . . .
. . . and an insignia that ain't just a piping of flour-and-water paste. We've swirled in a touch of clarified butter kissed with zested sugar. You see, we just don't want our "V" to be gummy, bland, and blah—just like those crosses you'd find on certain hot cross buns, you know?
Cool, Solo Buns
Now, did you notice our buns are baked whole, not glued together at assembly to be perforated by hand later? We like to give each one of them their own space, their own individuality.
Soft, Tight, and Light Crumb
Pull one apart and you’ll find a soft, tight, and light crumb, with a happy chorus of candied orange peels, dried currants, and sultanas.
Time, Our Secret Ingredient
We’re not going to say “We bake with love”—that’s a given—but we bake by honoring that age-old ingredient: Time. We let our buns rise not once, but twice. Slow, steady, no rush. That’s more fermenting, more flavor, more fluff, more joy!
So, what are the six spices, pray tell?
Cinnamon, Chinese five spice, cloves, coriander, ginger, nutmeg
Gimme a Hot V Bun!