hot cross buns
O
ne type of Easter bread brings to mind the classic nursery rhyme,
“One a penny, two a penny, hot cross buns.” The rhyme
celebrating the buns dates back to early 18th century England.
While no longer available for a penny, they are available at local
bakeries and remain an Easter tradition — or have even become
a new tradition— for many local families.
John Palmer of Great Harvest Bread Company describes the spiced yeast buns as
“light bread with a fruit medley inside and a cinnamon sugar coating on top. They
are iced with a lemon-powdered sugar icing in the shape of a cross.”
Hot cross buns are usually made during Lent and are typically eaten on Good
Friday.
Palmer has seen repeat customers through the years. Still, he says, “Every year
we have people who have no idea what they are, so it’s fun to turn them on to the
tradition.”
honey bunnies
Bunny-shaped loaves have also become a tradition for local families.
“We came up with it one year, and thought maybe we would sell a few,” says
John Palmer of Great Harvest Bread Company, but it took off, and now “sales are
through the roof.” The week before Easter, they sell as fast as they come out of
the oven.
The loaves are typically made from honey whole-wheat dough, known as
“honey bunnies.” The bakery also makes different styles such as cinnamon
raisin walnut upon request. Palmer says the bakers have produced various bread
sculptures through the years, such as turtles and even alligators, but the bunnies
have become the most popular.
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WBM march 2013