O'Brien's Hot Bake Bakery owner Peter O'Brien has risen to the challenge of meeting the high demand that comes with the season.

Mr O'Brien said he has a hectic three days ahead of him with the bakery open until Easter Saturday to fulfill demands.

He said the Easter period was one of the biggest bakes of the year for his staff.

"We are constantly baking hot cross buns at the moment, which is expected every year at Easter," he said.

"Everyone will be glad when it is all over with."

The bakery started selling hot cross buns during the week leading up to Easter.

Mr O'Brien said the bakery will stop selling the Easter-only treat as soon as the doors close this Saturday afternoon.

"We will stop baking on Easter Saturday and that will be that until next year," he said.

For over 40 years, the bakery has only made traditional hot cross buns.

But, most importantly, each hot cross bun was freshly baked on the day - never pre-made.

"The recipe we use is from when I was an apprentice," he said.

"It is an old recipe and it's a winner."

Wagga's Artisan Baker owner Melinda Whyte said the bakery has sold out of hot cross buns each day for three weeks.

On Thursday, 1000 hot cross buns came out of the oven to fill the bakery's orders.

"It is a big time of year for us. Our hot cross buns are all made from scratch," she said.

"But, there will be no more hot cross buns made after Thursday."

Ms Whyte said the bakery has stuck to tradition when it comes to their hot cross bun recipe.

"We are traditional through-and-through. No chocolate, just traditional sultanas," she said.

"There is a little difference because we cross ours with a custard mixture.

"It is the recipe we have used for eight years and our customers have come to expect it for Easter when their families are home."

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