This morning my favourite local baker, Meg Daly of Celtic Kitchen, was selling superb hot cross buns at the Hamilton Farmers’ Market.
The spicy raisin buns were topped off with a glaze of cider and whisky.
I managed to get a photo shortly before the last one vanished under a layer of melted butter. We won’t see these again until next Easter.
Meg is a wonderfully creative cook and always has something interesting and delicious on her stall. She has recently rebranded (her business used to be called Celtic Cuisine). I like the new name, and the baking is just as great as ever – traditional with a modern twist (less sugar, gluten-free options, wholemeal, etc). It pushes “homesick Celt” buttons I didn’t even know I had. Here’s a link to a post I wrote about Meg.
I am a huge fan of Meg’s oatcakes and tattie scones. You can now order them online via the Celtic Kitchen website.
My other favourite Waikato bakery, Volare, took out top honours in this year’s national hot cross buns competition. I didn’t get any of their buns, because they sold out too fast. Next year I’ll have to be quicker.
