Have you tried our “Four for Four Dollars and Forty cents” cream bun deal.
That’s right “4 for $4.40”.
Normally made with our Whipped Mock Cream, however if you prefer to have our Freshly Whipped Fresh Cream. Just ask, and one of the staff will cream some buns for you while you wait.
These buns are made using our own Fruitless & Un-spiced Bun Dough.
This is a Daily Special we offer.
Please remember stocks are limited and the buns are sold in groups of 4 and will not be sold separately.
Always a great aroma to have wafting around the home kitchen, freshly baked scones. Even better if someone else bakes them.
Quite a treat with a bit of a “ding” in the microwave (to warm them up, to melt the butter). A slather of Fresh Cream, and Jam. Its all “Yummo” from there.
We use the same style of recipe that would be considered a “Family Traditional”, just the basic ingredients and freshly bake.
Plain, Pumpkin (flavoured), Date, Sultana, Herb and Cheese, Bacon and Cheese are some of the variety’s we offer.
Not to be confused with a “Napolean” or Napoleon”.
With this Sponge Cake we use a combination of “Pink, Brown, and Cream” colour’s, or another way of describing it “Strawberry, Chocolate, and Vanilla” flavour’s.
Placed into layers with our whipped Mock Cream between.
A layer of our whipped Sugar Icing on top and normally packaged as a “Bar Cake”.
This one always causes confusion. If you do some research you will find a whole host of definitions.
Apparently this cake may not of had French origins as you may perceive. I had a quick look around on the internet myself, and found that the one we call a “French Vanilla Slice” is sometimes referred to as a “Russian Napolean” or a “Napoleon”.
Also not to be confused with a “Neapolitan” Cake (refer to our other post) .
So what do we call a “Napolean Cake”.
We sandwich a Light Vanilla Sponge Cake between a top and bottom layer of our Puff Pastry.
To hold this together we use a coating of Raspberry/Plum Jam, and a layer of our whipped Mock Cream.
On top we Ice the cake with our whipped Sugar Icing.
This is then packaged as a bar cake.
A treat for the family, (also sometimes referred to as a “Snake Cake”).
This Sponge Cake (“light Sponge”), is baked as a thin layer. Rolled with a layer of our Mock Cream.
Our Flavour range:
Chocolate Sponge (with vanilla flavour mock Cream), Lemon, Mocha (Sponge and Cream flavoured), Vanilla (with a layer of Raspberry/Plum jam as well as the Cream).
Some times referred to as a “Coffee Roll”. This is a oven baked Bun. (as opposed to a Dough Nut).
We finish these off in a few different ways.
After we spray Sugar Glaze on them, we roll some in Cinnamon Sugar.
Others, we slather on our Whipped Sugar Icing, and we leave some plain iced. Some are rolled in coconut, and some of the iced ones are cut down the centre and filled with our Whipped Mock Cream (sometimes known as a “Long john”)
Our Dough nuts are made fresh daily. Just like our Bread and our other Buns.
Yes, we know there is no point in hiding it, but to cook a dough nut it needs to be deep fried (not oven baked). Like in most of our product we use Vegetable Oil where ever we can.
If you are looking for the oven baked sweet roll with icing we call them either “Finger Bun” or “Coffee Roll”.
So what types of Doughnut do we normally have?
Of course there is the Long Cream and Jam. Rolled firstly in Cinnamon Sugar, with either our Whipped Mock Cream or Whipped Fresh Cream and a bead of Raspberry/Plum Jam.
Jam Doughnut- of course if we were in America this would be the “Jelly Doughnut”, but we are not! So we won’t! This is rolled in Cinnamon Sugar before the Jam is piped in.
If its just a Cinnamon Doughnut that you seek, we have them as well. Either twisted or made as a figure of “8” ( We like to think they get more surface area to get more Cinnamon).
A Traditional Favourite, a layer of our butter style Shortbread pastry on the top and bottom with a filling of New Zealand diced and blanched Apples.
Finished off with a dusting Castor Sugar.
If you would rather it as a Pie, we have them sized for the individual, or a Family size.
Sometimes this Bun may be referred to as an Elephants foot.
Call it which ever, and there is a good chance we know what you are talking about.
This Bun is made to share with a group.
Its made using our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
We put a filling of diced and blanched New Zealand Apple in before we bake the Bun.
After baking , we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we will dust the icing with Coconut.
Made as a large Bun to share with others (looks like a big doughnut).
This bun is made using what we refer to as our clear Bun Dough (no fruit or spices). It then has a bead of Caramel Paste placed into its centre before baking.
After baking, we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we may then sprinkle crushed Peanuts on top, or dust the Icing with Coconut.