The Bun Bits

Easter is mere moments away which means hot cross bun season has well and truly arrived. 


Last year we set to work taste-testing a series of Perth’s best buns (which was very delicious and important work) – you can read our tasting notes HERE. This year, however, we’ve created a ‘Hot Cross Bun Hit List’ together with some of Perth’s favourite foodies to make the indulging process a little easier during these tricky times.

Our HXB experts also gave us a little insight into their bun eating habits, the best way to enjoy them post-Good Friday and an answer to the all-important fresh vs. toasted debate (or what to do if you like it somewhere in the middle, NB the oven works a treat)

Scott Brannigan
Bread in Common, Common Bakery & Coogee Common

Of course I like to eat hot cross buns on Good Friday – but my favourite thing to do is buy far too many and make bread and butter pudding the next day with the ‘leftover’ buns. Served with lashings of spiced vanilla ice-cream or custard (or both). It will keep in the fridge for 3-4 days and is the perfect Easter Sunday breakfast.

Naturally, Scott’s pick for buns is Common Bakery – you’ll need to be quick though because orders are closing Wednesday April 8th at 10am. Orders can be placed by text 0466 182 820 or email The buns will be available for pick-up from Thursday Common Bakery in Nedlands bakery (before 12pm) and Coogee Common (10am to 2pm). 

Common Bakery | 27 Carrington Street, Nedlands
Coogee Common | 371 Cockburn Road, Coogee

Max Veenhuyzen – Broadsheet Perth Editor
As good as hot cross buns are, I’m grateful they’re a seasonal treat. I’m not sure I could handle all that temptation and dramatic weight-gain year-round. Due to the current Covid-19 situation, I haven’t gotten around to sampling as many versions as I’d like but the cakey, plush specimens from North Street Store have certainly set a high standard. The mix of spice and fruit is spot-on, and they feel heavy in your palm: a good sign. They’re also good eating as-is or toasted, another hallmark of a superior Easter baked good.

Some eating advice: I know the temptation is there to simply stick your buns in the toaster, but it really is worth the effort turning on the grill in your oven. At the same time, a warm grill also doubles as an indirect heat source to help bring your butter from fridge-temperature to spreadable. 

North Street Store has been perfecting their bun for the last 5 weeks and you can pre-order by calling 9286 2613 or head in over the weekend and try your luck. They’ll be open from 8am – 8pm weekdays and 8am – 3pm over the weekend.

North Street Store | 16 North Street, Cottesloe

Casey Lister | Cookbook author, food blogger and grower
Pinch Dash Glug
For me there is only one way to eat a HXB – toasted with HEAPS of butter and a big mug of tea. Last year I enjoyed buns from North Street Store (and, like everything they make, they were spectacular) but usually the hot cross buns I eat are my mum’s which are my favourite. I’m not a fan of chocolate hot cross buns, for me they need to be the classics – sultanas and dried fruit, and always toasted with plenty of butter. In saying that though I am a bit of a hypocrite because last year I experimented and made a salted caramel hot cross bun with a chocolate brandy butter – if you want to try these for yourself (which I’ll likely be doing this week) you can find the recipe HERE.

Little Loaf Team
The sister of North Street Store
We love a fresh hot cross bun, but another tip is to wrap the buns in foil and put them in the oven. This ensures the buns are warm but not toasted – perfect conditions for adding plenty of butter. We’re also a fan of treating the bun as though it were a piece of Italian Panettone, warming it up and serving with a smearing of mascarpone and lemon zest.

Little Loaf is open every day (even over the long weekend) from 6.30am – 2.30pm – buns will be available all weekend, while stocks last.

Little Loaf | Unit 2/390 South Terrace, South Fremantle

Chris Mannon-Bakaj – Strange Company
My favourite hot cross buns are the type that go heavy on the cinnamon spice mix – there’s also nothing wrong with an extra helping of dried fruit, you really can never have enough. When it comes to eating the buns, I’d go for toasted any day of the week – plus butter of course, plenty of butter (always). This year I’ll be keeping it local and enjoying some hot cross buns from Wild Bakery – generous in size and flavour these are a traditional, crowd-pleaser of a bun that you simply can’t go past.

You can pre-order your buns from Wild Bakery by calling 0468 787 581 or heading in-store – but run, don’t walk because quantities are limited.

Wild Bakery | 346 South Terrace, South Fremantle

Melissa Palinkas -Young George
I love my HXB’s warm with lashings of good butter. Susan loves a glass of Millbrook Winery’s Pedro Ximenez with hers. We’ll be selling Bread in Common’s HXB from Thursday midday by the half dozen for $15.

Young George is closed on Good Friday (except for pre-ordered Good Friday Feast pickups between 11 am and 2 pm, for which orders close Thursday at 10 am) and open 9 am to 8 pm Sat and Easter Sunday.

Young George | 48 George Street East Fremantle 

PS if there is any chance you missed Mark McGowans Easter address ... HERE it is.  



Word: Hayley Sarre and everyone

Imagery: Sarah Langley, Casey Lister