Metro Magazine

"Of course every baker says their hot cross bun recipe is the best, but there’s a conviction in Bread & Butter Bakery owner Isabel Pasch’s voice and a fire in her eyes that tell you she means it. Made using organic flour and preservative-free traditional baking methods, it’s essential to eat these sensibly-sized buns fresh."

Grace Noles

"Taking pride in using a majority of organic ingredients including flour, sugar, fruit, butter, and salt, Bread & Butter's organic Hot Cross Buns come out perfectly moist with a simple sweet flavour. The buns are made with a slow-fermentation process, resulting in only a small amount of yeast needed. The fruit mix contains organic raisins, apricots, cranberries, and currants, meaning they're non-sulphurised and gentle on your stomach. Overall, the buns come out with the perfect bouncy texture and ... Read more

NewsBeezer

"The five best hot cross buns in Auckland and how to bake your own: Bread & Butter Bakery and Cafe ― Bread & Buttery Bakery distinguishes glazed rolls that benefit from a slow fermentation process, as well as organic ingredients."

Kathryn Steane

"We're saying a big fat amen to the hot cross buns at Bread & Butter, which we must confess are some of the best in Auckland. And with three stores across the region, you have no excuse not to get your hands on some of these irresistibly good Easter treats. The result of a lil' sourdough magic (and a hell of a lot of love and care), they feature a buttermilk-infused base studded with raisins, apricots, currants and cranberries, topped with a burnt butter and spiced cinnamon glaze. Lord, have mercy.... Read more

Fashion Quarterly

"Where to find the best hot cross buns in Auckland this Easter: Bread & Butter Bakery ― There’s no chemical after-taste in these organic buns, thanks to the un-sulphurised organic fruit mix. Buttermilk gives extra depth of flavour, as does a burnt butter and spice syrup glaze."

Nicole Lawton

"Five of the best hot cross buns in Auckland: Bread and Butter Bakery, Grey Lynn ― This sweet little bakery makes their buns like they make their organic sourdough breads - with a long fermentation process - which gives the buns better depth of flavour and a moister texture."