Melbourne-based Ferguson Plarre’s Bakehouse is getting zesty for the Easter season, as its research reveals Fruit Hot Cross Buns sold three times more than Choc Chip in 2024.
The bakery will be offering both flavours this year for a limited period leading up to the holiday, using its 120 year old traditional recipes. Each item is hand rolled every morning using Australian ingredients, aiming to ensure the freshest quality.
Ferguson Plarre CEO, Steve Plarre, said the bakery has already been working around the clock to prepare for one of the busiest times of the year and is encouraging Victorians to spread the love and the butter on these “bunbelievable” hot cross buns.
“Once Christmas is over, we know our customers are already itching for hot cross bun season to kick off – and our bakehouses know that as Easter draws closer, the demand for these delightful buns just keeps growing,” said Plarre.
“We are proud to say we have perfected our Traditional Fruit Hot Cross Bun, which offers that delicious familiar flavour that takes you straight into Easter time. The secret is that our recipe is packed fruits and spices, with a dash of orange juice for extra sweetness.
“Our choc chip flavour is not to be missed either, with a decadent mix of milk, white and dark chips that every chocoholic will love,” he said.
Ferguson Plarre’s Bakehouse Traditional Fruit and Choc Chip Hot Cross Buns are available as a limited time offer in-store or online, for $9.90 per half-dozen.
