Every Easter the deliciously sticky glazed hot cross buns are a must for many.
At the Puff and Stuff Bakery in San Fernando, crews were working hard to prepare the buns to meet the demands for the Easter long weekend.
Manager of the Puff and Stuff Bakery Gregory Laing said despite the downturn in the economy, the cost of the buns have remained the same.
“We are selling $6.95 per bun or $36 for half a dozen,” he said.
Sales have been buoyant with over 15,000 buns to be prepared and sold by Good Friday.
Laing said traditionally sales usually ended on Thursday but this year hot cross buns will also be available on Good Friday, a public holiday.
He said the buns are normally placed in a proofer, which is a controlled temperature box, and the bun begins to rise at 160 degrees. However, he said three months ago they realised that changing the temperature of the proofer at 120 degrees was actually better for the bun in terms of moisture.
Guardian Media’s senior photographer Kristian De Silva went to the bakery on Holy Thursday and captured the process of making delicious hot cross buns.