These buns are of the sourdough nature, so expect a dense and complex bun. The Australian fruit is organic, the lemon and orange peel is candied in-house and a dark malt syrup adds lustre to the glaze. These breakfasty buns reign supreme thanks to their savoury and slightly acidic nature. It’s only a few steps from Dench Bakers, putting Fitzroy North high on the bun-lover’s radar.
What’s not to love about a doughy, spicy, fruity, buttery ball of joy, warmed to perfection in the toaster, or the microwave, and slathered liberally with salted butter? Melbourne has a wealth of brilliant bakers, all of whom have been elbow-deep in flour, sugar and spice, perfecting their recipes for Easter. We’ve rounded up our favourite floury heroes and how to get them below.