Oliver Bikoumou, chef at Choux Choux Patisserie in Bangalow, with his sought after hot cross buns. Photo Cathy Adams / The Northern Star
Oliver Bikoumou, chef at Choux Choux Patisserie in Bangalow, with his sought after hot cross buns. Photo Cathy Adams / The Northern Star Cathy Adams

Time runs out for No.1 buns

THIS Easter weekend close to 5000 hot cross buns will be sold from one bakery in Bangalow - and if you want to be one of the lucky recipients of these once-a-year treats, orders close today.

Choux Choux pastry chef Olivier Bikoumou has been perfecting his popular hot cross bun recipe for more than a decade after initially being trained as a chef in Paris.

"In Paris we do not have hot cross buns, we celebrate with chocolate," he said. "But when I moved to Australia it was here that I learned the hot cross bun."

Mr Bikoumou's hot cross buns have become such a hit over the years that locals begin ordering their buns a month before Easter.

The buns, featuring a soft custard cross decoration are so popular some customers buy them and post to relatives in other states, Mr Bikoumou said.

While the recipe is modern, Choux Choux remains traditionalist about when it will and won't sell hot cross buns.

"We stop on Easter Monday and that's it until the following year," owner/manager Angel Bikoumou said. "If we sold them all year-round, they wouldn't be as special."

The buns make for one of the busiest periods on the Choux Choux calendar with orders starting five weeks prior to Easter and with an estimated 120kg of buns being sold each year, they outsell the Bikoumou's renowned pies.


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