Our local bakers are about to head into overdrive for the busiest time of the year, Easter. Meet our talented bakers who bring you fresh, locally baked hot cross buns – our favourite part of Easter!
New South Wales
John, his wife Marcella and son Stephen at ’Fresh & Tasty’ are bringing their exceptional hot cross buns to NSW customers for the first time this year. The recipe has been with John for a long time; some thirty years in fact. It’s a recipe created from a lifetime of baking as well as the insights handed down from his grandfather, father and uncle, who were all bakers. He says he has nailed the right combination of spices and fruits to create pillow-soft buns with perfect sweetness, plus his secret ‘cross mix’, made from scratch and piped by hand.
We Also Love: John’s white & grain rolls, light rye sliced loaf as well as the raisin loaf, available to our NSW customers.
Anthony and the team at Delbake in Victoria also rely on a trusted family recipe. Anthony says that the family has been making their hot cross buns the same way ever since he can remember. This year they’ll be baking over 300,000 hot cross buns to feed our Victorian Aussie Farmers Direct customers, which means 2am starts and baking full tilt until 2pm, increasing to a 24-hour operation over the Easter week. These buns were ranked in the top three of Melbourne’s best by the Herald Sun; it’s no wonder they are in demand.
We Also Love: Anthony and the team also bake our sliced bread loaves, rolls (cheese & bacon, round and hot dog) and our superb pies (including steak, steak & mushroom and apple pie) for our Victorian customers.
In SA, Darren and his team at Kytons source flour from local SA-based Lauke Flour Mills (one of the last remaining Aussie-owned mills) and top-grade sultanas and currants, sunkissed in Sunraysia, from a producer with whom they’ve had a long relationship with. But their second weapon in creating amazing hot cross buns is Heiner. He’s been involved in their Easter bake for the last 40 years, and at nearly 70 years of age comes out of retirement just for this special season, a time when the bakery grows from five to 20 staff to meet demand. These are award-winning hotties, having won the National Hot Cross Bun competition a few years back alongside a second placing last year.
We Also Love: Kytons also bake our lamingtons, offered seasonally to Aussie Farmers Direct customers nationally.
Bovell’s Bakery in WA makes hot cross buns exclusively for our Aussie Farmers Direct customers in the west. The family owned business first started as a milling company, creating flour from locally harvested wheat, and started their bakery just over ten years ago. Their choc chip hot cross buns are a massive favourite, with delicious chocolate speckled throughout.
We Also Love: Bovell’s have been working with Aussie Farmers Direct since we first started our WA milko rounds, and also bake our sliced bread range as well as multigrain, hot dog and lunch rolls.
The hot cross buns made at Homestyle Bake for our Queensland customers are created from a tried and true recipe but with the addition of extra dried fruit (at a special request from Aussie Farmers Direct’s hot cross bun aficionados!). The flour comes from the Darling Downs, the same region where the bakery is based, and the yeast is made fresh from local Queensland molasses.
We Also Love: the Wellbeing Bread range (including light rye, lower carb and chia), family meat pies and their sublime High Apple Pie (designed especially for Aussie Farmers Direct), enjoyed by our Aussie Farmers Direct Queensland customers.
Our Serving Suggestion?
Toasted with lashings of our Farmers Lane butter! Or try our delicious Easter Apple Pudding recipe.
Add a Pack (or two!) of Our Traditional and Choc Chip Hot Cross Buns to your Next Order: AussieFarmers.com.au
(Choc Chip not available in SA)