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By Heather• 9 Mar 2016
To distract myself from all the delicious Easter chocolate around (not helped by the Wellington Chocolate Factory doing a craft beer egg this year as well as their iconic salted brittle caramel, and Bohemein introducing a new Sea Salt Cara-mallow egg!), I decided to have a nibble at the hot cross buns around the city.
I also did a little reading and found a few humorous 'traditions'. The best being to hang a bun from a kitchen rafter on Good Friday and it staying fresh and mold-free all year (the Smithsonian mag). Okaaaaay, I'll get right on it. And that it'll prevent kitchen fires from breaking out and ensure all breads baked in the coming year will turn out perfect. That bit I could live with.
Here's a look at the ones I've managed to sample so far, and a few others at the bottom I know about:
These looked so inviting I bought a whole pack (available individually at their Aro Valley shop or in packs at Moore Wilson’s). Medium density, a little sweet, and very pleasant au naturel. Heating and buttering just added to their appeal.
This one was denser and larger, with a more traditional mix of small currents and larger raisins. It had good spicy backnotes, and was a treat toasted with local Fix and Fogg peanut butter (yes, you traditionalists can wash my mouth out with chocolate now). Also available in six packs.
Keep an eye out for:
Let us know in the comments below if there are others we should be sharing the love about.
Georgia recommends some favourite Wellington beers to quaff during the colder months.