Artisan bakery Daily Bread has once again proven it’s at the top of its game for hot cross buns – placing third in Baking Industry NZ’s annual hot cross bun contest – the highest-ranking Auckland bakery to compete.
The annual competition, judged by industry experts and television personality Hilary Barry this year, saw nearly 50 entries assessed on taste, texture, structure and appearance. Top honours went to Michael’s Bakery in Hillmorton, Christchurch, with Nada Bakery in Wellington taking second place.
But for Aucklanders, it’s Daily Bread that came out on top.
A slow, three-day process behind every bun
Daily Bread’s hot cross buns are the result of a meticulous three-day process – something the bakery team says is key to their distinctive flavour and texture.
Both its traditional and sour cherry and chocolate varieties are naturally leavened using a sourdough starter, undergoing a long fermentation that creates what Daily Bread’s marketing manager Tessa Wilson describes as a “light, fluffy, flavourful and unique” result.
“We’ve spent years refining them and we think that’s what sets them apart,” Wilson says.
A three-time gold winner
The bronze medal adds to an already impressive track record. Daily Bread’s traditional buns were awarded gold three years running from 2022 to 2024, as judged by Baking Industry NZ, cementing their reputation as one of the country’s most consistent performers.
This year’s placing keeps them among the country’s best and leading the pack in Auckland.
Daily Bread’s traditional buns are spiced with an in-house blend of local rum-soaked spices, candied orange peel and sultanas, striking the sweet spot between fruit, warmth and lashings of indulgence.
They are finished with a signature orange and cinnamon glaze, delivery what the bakery confidently calls “the best buns in town”.
For the sultana-averse…
For those who are not a fan of sultanas, the bakery’s sour cherry and chocolate buns offer an indulgent alternative, made with cocoa-infused sourdough, filled with 55 per cent chocolate and tart cherries and finished with an orange and cardamom glaze.
“They are moist and springy, and possibly our favourite creation yet,” Wilson says.
Meeting the Easter rush
Daily Bread’s head of pastry – Sid.
While hot cross buns are now a year-round fixture in many bakeries, Daily Bread says demand truly surges in the lead-up to Easter.
About three weeks out, production ramps up significantly, with thousands of buns baked each week to keep up with demand across the country.
The Easter period is even busier than Christmas, with all hands-on deck to meet demand.
How to eat them (according to the experts)
The verdict from Daily Bread is simple: toast them and don’t skimp on the butter.
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