Ferguson Plarre Bakehouse has once again proven that Easter just isn’t complete without their freshly baked hot cross buns. In the six weeks leading up to Easter 2024, the beloved Victorian bakery whipped up a staggering 122,000 hot cross buns, with half of all sales happening in the final week before the holiday. The Thursday before Easter Sunday emerged as the busiest day for Victorians to get their hands on these seasonal treats, reinforcing the tradition of last-minute Easter shopping.
This year, the appetite for fruit-packed buns soared, with Traditional Fruit Hot Cross Buns outselling Choc Chip by a remarkable three-to-one ratio. According to Ferguson Plarre CEO Steve Plarre, the bakery’s classic family recipe remains a customer favorite. “We are proud to say we have perfected our Traditional Fruit Hot Cross Bun, made with a delicious blend of fruits, spices, and a hint of orange juice for extra sweetness,” he said. “Of course, our Choc Chip variety, loaded with milk, white, and dark chocolate, is a must-try for those who love a little indulgence.”
Hand-rolled daily by Ferguson Plarre’s skilled Melbourne-based bakers, these Easter treats are a true labor of love. With over 120 years of experience, the family-owned business continues to set the gold standard for hot cross buns. Available for a limited time in-store and online, these seasonal delights have once again cemented their place as a Victorian Easter essential. For more information, visit fergusonplarre.com.au.
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