Easter is just around the way, and while we’re all for the influx of hot cross buns coming out of the ovens, there are plenty of collabs, one-off’s, and HCB variations worth tucking into ahead of the long weekend.
Chocolate, gelato-stuffed eggs and even a hot cross cruffin are all up for grabs. Place your orders now, because that bunny has some work to do.
Piccolina’s Gelato-Stuffed Eggs
Image credit: Piccolina | Supplied
There are chocolate Easter eggs, then there are Piccolina’s huge gelato-stuffed Easter eggs, and when you put them side by side, it’s a no-brainer. You can get your hands on one of three cracking options this year: nostalgic-driven milo egg layered with homemade milo crumb and filled with a milk choc ganache centre; a banoffee creation with banana gelato and caramel ganache dipped in caramelised white chocolate; and a baileys cheesecake number finished with a dusting of gold. These ones are almost guaranteed to hop off the shelf, so get ordering online here.
Society’s Golden Egg
Image credit: Society | Supplied
This one is for those looking to inject some luxury into their Easter treats. At Society Dining Room, there’s a golden egg on the dessert menu. Plated on a chocolate nest, one hit of your spoon reveals what’s hidden within—Jivara chocolate mousse, strawberry chocolate ganache, marshmallow and crispy chocolate pearls. Serving up now until March 30.
Le Yeahllow’s Hot Cross Cake
Image credit: Le Yeahllow | Supplied
Le Yeahllow is one of those “is it cake?” dessert shops, dishing out some seriously convincing surrealist cakes. So you bet with Easter around the corner, they’re baking their take on the classic HCB. It’s called a hot cross cake, and the artesian treat has all the spice and delight of a classic Easter bun, but they’ve upped the ante by layering in dark chocolate chips and raisins, an allspice whipped ganache, dark chocolate cremeux before ending on a HCB sponge at the bottom. Get it in slabs of six, nine, 16 or 24 over here.
Pidapipo’s Cioccolato Eggs
Image credit: Pidapipo | Supplied
These handmade bad boys are a work of art. Each egg is crafted to perfection, taking their time on the smallest of details, and individually wrapped. They’re made in-house at Pidapipo’s Lab in Fitzroy using the premium stuff, single-origin Dominican Republic cacao. There are a few ways you can pick these up: in a pack of six with assorted milk and dark chocolate eggs, grab larger ones filled with chocolate hazelnuts, or otherwise, they’ve created mini eggs and popped them in a slick tin. Available in-store only at all locations.
Lune’s Hot Cross Cruffin
Image credit: Lune | Supplied
Never one to shy away from a hallmark date, pastry royalty Lune has dropped a hot cross cruffin that’s loaded up with a spiced custard inside and a traditional dried fruit mix. It’s a hot take on a hot take, bringing in the best bits of an HCB, a muffin and a croissant, and you can get them at all Lune locations from now until Easter. Pre-order is also available for those who want them in bulk.
Tarts Anon’s Hot Cross Bun Tart
Image credit: Tarts Anon | Tim Harris
We love seeing creative takes on the classic HCB, and cult-favourite Tarts Anon has baked up something pretty unmatched for this Easter—an exclusive variant of their standout tarts. You’ve got a shortcrust shell holding up a decadent batter mix infused with dried citrus peel, plump raisins steeped in orange juice and brandy, and aromatic spices to take it up a notch. This one’s also slathered with a lush brown butter glaze and once baked, decorated with a cross-shaped white chocolate cream. It’s available in-store at Cremorne and Collingwood, and online for pre-ordering over here.
Flour Child’s Burratamisu
Image credit: Flour Child | Arianna Leggiero
You’ve got burrata and then you’ve got tiramisu. At Flour Child, you can get the best of both worlds at the same time. With this limited edition Burratamisu, they’ve spiced up the classic mini burrata by filling it with an Espresso Martini delight, and topped with caramelised hazelnut crumbs, ricotta cream and dark chocolate dust. Dig your fork into Flour Child's Burratamisu from now until April 1.
Now before your fill up on all these Easter treats, scope out Melbourne’s best hot cross buns.
Image credits: Piccolina | Supplied