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This Easter, who better to chat to about Hot Cross Buns than Supreme award winning hot cross bun makers, Daily Bread!

We sat down with Co-Founder and Director of Daily Bread, Patrick Welzenbach to get the low down on everything it takes to achieve the perfect bun. 

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Hey Patrick! We’ve been lucky enough to work with Daily Bread since day one, but for those who aren’t in the know, can you tell us a bit about Daily Bread and how it all started?

Daily Bread began as a shared idea between myself, Tom and Josh; we wanted to bring proper sourdough to New Zealand. I grew up in a bakery and have always been close to the craft and we felt there was room to bring something more thoughtful to the table. We opened the first site in Pt Chevalier with the aim of doing simple things really well; great bread, honest techniques and consistent quality. It’s grown a lot since then, but that original purpose still drives what we do every day.

Everyone here at decent LOVES a good hot cross bun and we know you’ve had the best in New Zealand for three years running. What would you say are your top tips to achieving the perfect bun? 

A great hot cross bun starts with the fruit; we always soak it in rum so it stays soft and brings out the flavour. The dough is naturally leavened and fermented slowly, which gives the bun a really light, fluffy texture without needing to add too much sugar or fat. And then there’s the spice; it has to be warm and balanced, not overpowering. Getting those three elements right makes all the difference.

How do you feel about being Baking New Zealand's hot cross bun supreme winner for 2022, 2023 and 2024? 

We’re really proud of it. It’s a great acknowledgement of the team and the effort that goes into these buns each year. We’re always looking to improve and being recognised like that three years in a row is something we don’t take for granted.

We know at Daily Bread, your hot cross buns fly out the door each year, what is it about them that make them such a hit? 

Our bun is all about balance. It’s made with a sourdough base and goes through a long, slow fermentation, which gives it a super light and fluffy texture without being too sweet or heavy. Our team puts a lot of care and passion into getting it right every year; it really shows in the final product.

This year, I was also the Chief Judge for the Great NZ Hot Cross Bun Competition 2025, which was a real honour. It was great to see what other bakeries are doing and to be honest, after winning three years in a row, it felt like a good year to step back and give someone else a chance! 😉

Keen to try some of these award winning hot cross buns from the source?

Here is where you can find a list of Daily Bread locations to satisfy the craving.

Not near a Daily Bread?

Check out their website to order hot cross buns for local and nationwide NZ shipping. And if chocolate is more your thing, check out their latest Sour Cherry and Chocolate Hot Cross Buns here.

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