THERE are no chocolate chip hot cross buns, no plain buns – just the standard fruit and spice ones because they are “what people like”.
Peter O’Brien has owned O’Briens Hot Bake for 38 years.
He started kneading the dough at 2am, then came the fruit and thousands of hot cross buns were popped into the oven and cooked.
It’s Easter time – the busiest time of the year for the veteran baker.
“We make thousands of hot cross buns,” Mr O’Brien said.
But you won’t see the Easter treats adorning the shelves for months – at the Hot Bake buns are strictly sold for one week only.
Mr O’Brien said some of his customers have purchased hot cross buns off him every year for 38 years.
And the reason why?
“They taste good,” he said.
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