Baking up tradition

TRADITIONAL hot cross buns are being snapped up as soon as they leave the oven at Pyramid Hill’s Coffee Bank.

Apprentice baker Raidan Forster, under the guidance of mother and Coffee Bank owner Debbie, is baking some of the finest hot cross buns around.

Using the traditional recipe with brandy-infused fruit, Raidan’s delights are daily finding favour with customers.

“We’re selling out every day and certainly keeping Raidan busy preparing the next batch of mixture ready to shape into the Easter buns ready for baking,” said Debbie.

“They smell and look delicious.”

Raidan and Debbie started making their hot cross buns three weeks ago as Easter approaches.

Raidan is nearing the end of of the first year of his apprenticeship and attends Bendigo TAFE every Wednesday for trade classes.

On other days of the week, he’s in the kitchen at Pyramid Hill’s Coffee Bank where delicious homemade food is prepared and served with wonderful cups of tea or coffee.

Raidan has also been baking and icing special occasion cakes and massive muffins that have added to the delicious home-made food available at the Coffee Bank every week from Monday through to Friday.