Newmarket.

"Perfecting an ancient Italian method which takes over 3 days to make, the bakers at Daily Bread put a lot of love into their hot cross buns, and you can taste it! Even better than they were previously (was that even possible?!) the buns now have a longer shelf life, a deliciously unique flavour and are the softest on the market."

Grace Noles

"Daily Bread is no stranger to the Hot Cross Bun game. Dubbing their buns as 'infamous', we can agree – they're one of Auckland's most sought after buns. The sourdough beauties are heavy on the spice, with a fruit mix including sultanas, raisins, currants and golden rum, and a sweet, sticky glaze. A long fermentation period leaves the buns springy and perfectly moist."

NewsBeezer

"Pt Chevalier’s sourdough experts slowly ferment their hot sourdough buns for a bun that is rich in flavor and bouncy and moist in texture. They’re also packed with fruit and spices and topped off with a sticky glaze."

Kathryn Steane

"Give us Lord our daily bread, especially when it comes in the form of hot cross buns from one of our all time favourite bakeries. Daily Bread's version ain't shy on the spice and is filled to the brim with sultanas, raisins and currants soaked in a splash of golden rum (now you're talking). However it's the sourdough base that's where the magic really happens, resulting in a bun that's springy, moist, and drop dead DELICIOUS. This year they're created their best version yet, thanks to the ancient ... Read more