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Fruits, Spices, and All Things Nice viv's Hot Cross . 2020・Bakes Every Tue + SAT + SUN Till Easter

Six Spices, Three Fruits, and a Cross Unlike Any Other . . .

It’s not a thick criss-cross smear of flour-and-water paste, we’ve swirled in a touch of clarified butter kissed with zested sugar, and piped it sleek and slim. The result? A cross that’s elegant, citrus-y, crispy even, on a toasted bun—definitely not gummy, bland and blah.

Cool, Solo Buns

Did you notice our buns are baked whole, not those pull-apart ones? Why fret over having to peel them apart at the perforation when you can just grab one and dig in?

Three Fruits Tucked in a Soft, Light Crumb

Pull one apart and you’ll find soft and fluffy saying hello, with a happy chorus of candied citrus 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!

What's In Our Six-Spice Blend?

Chinese five spice, cinnamon, clove, coriander, ginger, nutmeg

A Glaze That Echoes Our Citrus Peels

Our glaze ain't gelatin-thickened syrup, it's made from good ol' marmalade

4 buns per pack | $10

bakes on Tue + Sat + Sun till Easter

please order at least a day ahead

11 toh tuck road . 596290

contains butter, eggs, flour, six spices, dried sultanas and currants, candied citrus peels

no preservatives or bread improvers

keep well in its bag at room temperature for 2 to 3 days in a cool, dry place

refrigeration will speed up the staling process

to freeze, cling wrap the buns individually and store in a freezer storage bag, so that you can thaw them individually, this way, any condensation will settle on the wrap, not the bun

to enjoy your hot cross bun, slice it along the equator, give it a toast and a slather of butter

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Our Other Favorites

Tarte aux Pommes・Blueberry Mascarpone Cheesecake・The Isigny Almond Butter Cake

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viv is a pastry chef, a cook, and a writer with a weakness for pots and pans, and a soft spot for cookbooks, fine cutlery, and cool crockery

instagram: @vivienneyeomy web: @suckerforbutter

Created By
Vivienne Yeo
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