WellingtonEat & Drink
A tray of hot crossed buns from Myrtle, a bakery in Mount Victoria, Wellington.

Where to get hot cross buns in Wellington

A wooden tray laden with multiple hot cross buns. Some are still in a six-pack formation and have marketing labels attached. To the left lies a knife and a small bowl of butter.
A box of hot cross buns from Dough Bakery, a bakery in Te Aro, Wellington.
Three hot cross buns sitting on a round wooden bread board. One is cut open with a melting knob of butter sitting on it. To the left some jam sits in a glass ramekin.
A single hot cross bun from August café. It is pictured looking directly down from above. It sits on a handmade pottery plate with a small bowl of butter to the right hand side.
Three people's hands holding one hot cross bun each arranged vertically.
A single hot cross bun from Myrtle, a bakery in Mount Victoria, Wellington. The bun is cut into two pieces, top and bottom with a healthy slab of butter on the bottom piece.
A tray of 18 hot cross buns fresh from the oven.
Graze Wine Bar’s hot cross buns with kumquat, prunes, and raisins, glazed with bay leaf caramel, and filled with red wine apple cobbler ice cream and plum jam.
A wooden tray laden with multiple hot cross buns. Some are still in a six-pack formation and have marketing labels attached. To the left lies a knife and a small bowl of butter.

Nada Bakery

Unit 4/72 Main Road, Tawa, Wellington

With its very own secret special mix of spices handed down through the family, Nada Bakery’s hot cross buns are almost 50 years in the making. 

These award-winning buns are made using a slow fermentation process to develop the flavour. Loaded with sultanas, currents, and mixed peel, they are then covered with a yuzu-infused apricot glaze. 

If traditional fruit and spice isn’t your thing, Nada also offers chocolate hot cross buns, made from local Whittaker’s chocolate. All buns come in gluten-free options.

Nada Bakery
A box of hot cross buns from Dough Bakery, a bakery in Te Aro, Wellington.

Dough Bakery

6 Lombard Street, Te Aro, Wellington

In perfectly pink packaging, these are great treats for impressing whanau. 

With four locations around Upper Hutt and central Wellington, you’re not far from a perfect pack of buns. Dough’s are full of fruit, with cranberries, raisins, and preserved oranges giving plenty of flavour. They are then topped with a sticky honey glaze. Grab a pack with a coffee to go for a delicious start to your day.

Dough Bakery
Three hot cross buns sitting on a round wooden bread board. One is cut open with a melting knob of butter sitting on it. To the left some jam sits in a glass ramekin.

Arobake

83 Aro Street, Aro Valley, Wellington

An icon of the Wellington baking scene, Aro Bake delivers tasty hot cross buns every Easter.

The Aro Valley bakery’s buns are a traditional fruit style, made with an overnight ferment. They’re loaded with fruit and spices, and baked to chewy perfection. Finished with a rum glaze, they’re a tasty seasonal treat. 

Arobake
A single hot cross bun from August café. It is pictured looking directly down from above. It sits on a handmade pottery plate with a small bowl of butter to the right hand side.

August Eatery

75 Taranaki Street, Te Aro, Wellington

Central city café August makes beautiful hot cross buns daily. 

Traditional style with fruit and spices, they’re packed with flavour. The team puts in plenty of fruit, with orange and lemon zest, mixed peel, cranberries and currants. Spices like cinnamon, ginger, star anise, and nutmeg add to the experience. 

August’s buns perfectly match the café’s colour scheme, with a deep red cross on top. It’s almost too pretty to eat.

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Three people's hands holding one hot cross bun each arranged vertically.

Belén Vegan Bakery

104 Lambton Quay, Wellington

Vegan bakery Belén ensures that nobody has to miss out on Easter treats. 

Four varieties of hot cross buns are on offer, each made with plant-based ingredients. Traditional fruit buns are made with brioche dough, packed with sultanas steeped in earl grey tea, and an aromatic blend of warm spices and citrus zest. 

Funkier flavours include a white chocolate and Biscoff bun, filled with caramelised biscuit butter and a white chocolate cross. There are also custard-filled options and Whittaker’s dark chocolate with extra orange zest.

Belén Vegan Bakery
A single hot cross bun from Myrtle, a bakery in Mount Victoria, Wellington. The bun is cut into two pieces, top and bottom with a healthy slab of butter on the bottom piece.

Myrtle

23 Kent Terrace, Mount Victoria, Wellington

Small-batch local bakery Myrtle has a fun twist on traditional buns this Easter. 

Made with a hybrid sourdough for a soft and chewy texture, turmeric is added to spice things up in flavour and colour. The fruit includes sultanas, currants, and candied citrus peel, another fun twist on the traditional. An orange and lemon glaze applied hot out of the oven adds a touch of sweetness and ensures Myrtle’s signature shine. 

Myrtle
A tray of 18 hot cross buns fresh from the oven.

Shelly Bay Baker

6G/14 Leeds Street, Te Aro, Wellington

Tucked into Leeds Street, you'll find some buns fresh out of the Shelly Bay Baker oven. 

This local bakery has been providing the goods to Wellingtonians in the form of bagels, baguettes, and fresh bread creations since 2017. This time of year, the team turns their talents to hot cross buns. 

Handmade, these buns use organic, freshly milled local flour, and a special spice mix. Orange peel, cranberries, and sultanas finish them off, with a sticky sweet cinnamon glaze.

Shelly Bay Baker — Instagram
Graze Wine Bar’s hot cross buns with kumquat, prunes, and raisins, glazed with bay leaf caramel, and filled with red wine apple cobbler ice cream and plum jam.

Graze Wine Bar

95 Upland Road, Kelburn, Wellington

Pop by this Kelburn restaurant and wine bar for a sit-down hot cross bun.

Graze Wine Bar’s buns take the experience to another level. Kumquat, prunes, and raisins are the fruit of choice, coming from just over the hill in Wairarapa. The buns are glazed with bay leaf caramel, and filled with red wine apple cobbler ice cream and plum jam. The custard crosses on top are kawakawa and feijoa skin. Paired with a local, organic wine, it’s a very indulgent take on the Easter treat.

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