By Marie-Antoinette Issa
There was a time when hot cross buns meant a plastic bag, a dozen identical domes, and a vague promise of "fruit”. This is not that time. In 2026, Sydney’s bakers are clearly not here to play it safe. And frankly, neither should you. If your Easter plans still involve a supermarket six-pack and a polite amount of butter, consider this your intervention. These are the buns worth rearranging your long weekend around.
The Hot Cross Bom
In Ultimo, Kafe Kooks is doing what it does best: turning the unexpected into a cult obsession. Known for its roti-centric menu and lines out the door, the cafe’s latest creation - the Hot Cross Bom - is exactly the kind of chaotic genius you’d expect. Imagine buttery, hand-stretched roti, flipped daily by their resident Roti Master, wrapped around a spiced, raisin-studded filling that leans firmly into hot cross bun territory. It’s flaky, chewy, sweet, spiced - and completely unlike anything else you’ll eat this Easter.
At $9.50, it’s not your standard supermarket six-pack situation, but that’s kind of the point. This is a one-off, blink-and-you’ll-miss-it creation, available in-store only and gone the moment Easter wraps. If Sydney has a "main character” hot cross bun this year, this might be it.
The Mediterranean-Inspired Collection
Across the water in Wareemba, Martha’s is taking a more refined - but no less inventive - approach. The Mediterranean-inspired bakery, which quietly became one of Sydney’s most talked-about openings last year, is rolling out a three-week hot cross bun drop that feels more like a fashion collection than a bakery release.
Each week in March brings a new flavour. First, a classic - but elevated with whipped butter and a scatter of pink salt, because of course. Then, things escalate. A chocolate bun filled with dulce de leche creme mousseline lands next, followed by a PB&J-inspired ruby chocolate bun layered with strawberry compote, whipped peanut butter cream and a dusting of sumac strawberry sugar. It’s nostalgic, playful, and undeniably photogenic - a bun that feels designed for both eating and Instagram.
By the time all three are available across the Easter long weekend, the real challenge will be choosing a favourite (or, more realistically, committing to a mixed box and calling it a day).
The Hot Cross Bagel
If you prefer your Easter traditions with a New York accent, Brooklyn Boy Bagels has you covered … and then some. Known for its chewy, golden bagels, the bakery is leaning into hybrid territory with its Hot Cross Bagel, a creation that sits somewhere between brunch staple and Easter indulgence. It’s got the familiar spice profile - cinnamon, nutmeg, cloves - but reimagined through a bagel lens, finished with a glossy vanilla-glaze cross.
For purists, there’s a classic hot cross bun packed with sultanas, cranberries and candied orange, while the Red Velvet version offers a cocoa-spiced twist that pairs dangerously well with cream cheese. It’s playful without being too precious - exactly what you want when you’re assembling a long weekend spread.
The Hot Cross Bun Ice Cream Sando
And then, for those who believe dessert should always be just a little bit extra, there’s the offering at Watsons Bay Hotel. Set against harbour views and a full Easter long weekend line-up of seafood, roasts and DJs, the real star is a limited-edition Hot Cross Bun Ice Cream Sando.
It’s exactly what it sounds like - warm, toasted, spice-laden buns hugging a thick scoop of ice cream - and it’s as indulgent as it is nostalgic. So is a dessert bun that requires two hands, zero restraint, and possibly a ferry ride to justify the effort, worth it? Absolutely.
The Scotch Cross Bun
For those who like their Easter treats with a grown-up twist, Tokyo Lamington - in collaboration with scotch stars Benriach - is bringing whisky into the mix. The Scotch Cross Bun (available at Tokyo Lamington Newton and Marrickville as well as the Carlton outpost in Melbourne) is a bold, flavour-packed number, featuring fruit infused with single malt whisky and finished with a glossy Scotch glaze.
It’s rich, aromatic and just a little bit rebellious - the type of bun that feels like it should come with a side of espresso or, better yet, a whisky-spiked coffee (which, conveniently, they’re also serving). It’s indulgence dialled all the way up, and a reminder that hot cross buns don’t have to play by the rules.
The Hot Heart Bun
With a ratio of 500g of butter to every kilogram of flour, these buns are made to well, butter you up! Available at three Loulou outposts - Milsons Point, Petit Loulou, and Cafe Loulou - these buns swap the standard bready dough for a high-intensity brioche that is as light and fluffy as it is indulgent. It’s a French-inflected take on an Easter staple, resulting in a crumb that practically dissolves.
The lineup caters to every level of sweet tooth, starting with the Traditional, for those who appreciate a classic spice profile elevated by that signature buttery base. For a richer hit, there is the Chocolate version, or the ultimate long-weekend luxury: the Chocolate Hazelnut Custard. The latter features a generous, velvety center that turns a simple morning pastry into a genuine destination bake.
The Free Cross Bun
If, after all that, you’re not quite ready to commit to a $10 bun (no judgement), South Eveleigh is stepping in with the ultimate plot twist: hot cross buns that won’t cost you a cent. As part of its Easter programming, the precinct is hosting Bunnies & Buns across March 31 and April 1, where 1,500 warm hot cross buns will be handed out in partnership with The Grounds of Alexandria. The catch? You’ll need to follow along on socials and time your visit right - but considering the price tag (free), that feels like a very fair trade.
It’s all happening alongside roving entertainment, bunny cuddle sessions, and a full-blown family-friendly takeover of the precinct, which means you can lean into the Easter chaos without spending your entire long weekend budget on baked goods.
