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Perryman's Bakers start making hot cross buns as early as 4am.
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The humble hot cross bun

Before the sun even rises, the windows of Perryman’s Bakery in North Adelaide illuminate, and the journey of the humble hot cross bun begins.

In the six weeks leading up to Easter, an impressive 12,000 buns will be lovingly hand-crafted at this 130-year-old neighbourhood bakery. Bakers Glenn Tee and Mikaela Narcisi, walked Adelaide Living through their daily two-hour process to craft these perfectly spiced delights.

Puffed buns are finished proving and ready for crosses
The process starts as early as 4am.
Australian dried fruits and flour are the stars of the dough which are rolled into individual buns and proved.
White crosses are piped onto chocolate hot cross buns
The crosses are hand-piped onto the buns before going into the oven.
Baker pulls golden buns from the oven
They emerge golden and smelling glorious!
Baker glazes hot cross buns with pastry brush
Finally, they’re ready to be glazed and devoured.

Glenn has been baking at Perryman’s for seven years and says he has observed the tastes of customers evolving. Perryman’s have dutifully responded by altering their Easter offering to suit their customers. In addition to the traditional fruit and chocolate, Perryman’s now bake sourdough hot cross buns which contain apricot, date and fruit peel. The inclusion of peel may surprise some as it fell out of fashion as a bun ingredient not too long ago but is now resurging in popularity as it adds depth and complexity.

The sourdough buns take a full 24 hours to create and the care is evident in the final product. The crust is covered in delicate golden bubbles for impeccable crunch and the small but important detail of an angled cross, elevates it to heights that eclipse the humble traditional bun.

Perryman’s Easter treats also include chocolate egg cupcakes, hot cross marked profiteroles and gingerbread bunnies. All of this goes to show Perryman’s is not afraid to innovate, and their customers couldn’t be happier. Loyal customers are well-prepared for the Easter rush with single orders commonly placed for five dozen hot cross buns or more.

Library locals – meet a few of our team

Unsurprisingly, everyone has a different opinion on the best bun and the right way to eat it. Glenn swears by traditional fruit while Mikaela is partial to a chocolate. Alex and Chloe, who work in the shopfront, say all buns-aside, the butter is the most important thing. That’s an opinion we can all get behind.

Next time you’re in North Adelaide, let the scent of cinnamon, ginger and mixed spice guide you through Perryman’s door.

Perryman’s opens at 8 am Monday – Friday, 8:30 am Saturday and 9 am Sunday.

54 Tynte St, North Adelaide SA 5006
8267 2766

  • Fruit
  • Chocolate
  • Fruitless (to order)
  • Sourdough (available Tuesday – Saturday).

Adelaide Hot Cross Bun Bakeries

The city is filled with incredible bakeries each making their own version of everyone’s Easter favourite. Take a tour of the hottest bun spots and let us know if we have missed your favourite!

Bakery on O’Connell

  • Fruit (now – Easter)
  • Fruitless (week of Easter)
  • Chocolate (week of Easter)

128-130 O’Connell St, North Adelaide SA 5006
8361 7377

Skala Bakery

  • Fuit
  • Chocolate
  • Fruitless

Central Market Arcade, 21/39 Grote St, Adelaide SA 5000
8240 2001

The Baker’s Tray

  • Fruit
  • Chocolate
  • Fruitless

Adelaide Central Market, Stall 25/44-60 Gouger St, Adelaide SA 5000

Bakers Delight

  • Fruit
  • Apple and Cinnamon
  • Chocolate
  • Fruitless (select stores / days)

Adelaide Central Market GR45, 44-60 Grote St, Adelaide SA 5000, 8410 2533
2/1 Leigh St, Adelaide SA 5000, 8231 2313
Shop 7, North Adelaide Village SC, 81 O’Connell St North Adelaide SA 5006, 8267 4752

Five Star Bakery

  • Fruit
See Adelaide from a new angle

61 Hyde St, Adelaide SA 5000
8223 2877

Market Street

  • Fruit

11 Market St, Adelaide SA 5000
8231 5014


  • Fruit Sourdough

Adelaide Central Market, Tall 45/44-60 Gouger St, Adelaide SA 5000
8211 9640

Georgie Smith

Georgie Smith

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