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Hot Cross Buns

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JOHNFAGUNDES Mar 12, 2012 12:39 PM

Anyone else out there love them?

The best I have found are at Schubert's on Clement--any other nominees?

Also, I prefer crosses with a lemon gel as opposed to sugar. What is this type of cross made of--I can never find recipes with them--perhaps this a regionalism.

  1. w
    wagrimes Mar 12, 2012 12:48 PM

    We go with Schubert's as well. We used to like Draeger's in San Mateo/Menlo Park but something changed in their recipe or preparation.

    1. s
      sundeck sue Mar 12, 2012 01:36 PM

      La Farine in Berkeley (sugar crosses, though).

      1. a
        AuntieG Feb 25, 2014 09:15 AM

        I miss Schubert's and Boudin's buns. (moved away from SF.) :-(

        1. s
          savvyitaliana Mar 7, 2014 10:30 AM

          My 2014 survey has officially begun. Masse's, (Berkeley), source of a favorite in past years, has a tall, shiny bun with a cross of confectioner's sugar with maybe a touch of lemon. The raisins are plump and moist, (golden and regular), the citron is clean and bright. Not too much spice in evidence,but fragrant. Nice balance of sweetness and breadiness-perfect with my cup of Dancing Lady Wedding Black Tea (from Tea Here Now).

          2 Replies
          1. re: savvyitaliana
            s
            savvyitaliana Mar 13, 2014 10:58 AM

            Today's hot cross bun was from La Farine. Very light bun with some candied fruit and currants. Not much spice, nice lemon flavor in the confectioner's sugar cross. Somehow, the flavor of the candied fruit was not very noticeable. Not too sweet.

            1. re: savvyitaliana
              Melanie Wong Apr 5, 2014 10:49 AM

              Tried one this morning from La Farine on Solano. Would not describe this as light, rather coarse and dryish. I like the judicious hand with spicing and the lemony icing. Agree this needs more citron.

               
          2. SFextra_sour Mar 11, 2014 08:44 PM

            Pilgrim Kitchen on El Camino in Belmont.
            It might still be cash only; they're open on Easter Sunday (gotta get 'em fresh). Great candied peel taste, not dense, cannot remember the gel vs. frosting X however . . .

            1. s
              savvyitaliana Mar 15, 2014 02:52 PM

              At Acme bakery in Berkeley, had a "Sorta Cross Bun".
              A bit on the dry side, more bread-like, it's likely a great candidate for toasting and then smearing with butter. Candied citron is flavorful, though a little toothy. Spice is very subtle; I think it is nutmeg not cardamom (what's traditional?). No glaze, no cross, but nice texture.

              1. s
                savvyitaliana Apr 3, 2014 03:06 PM

                Had one from Montclair Bakery in Oakland, sorry! not on the short list. Sad, because I like so many of their other goodies. This bun was dry, with a confectioner's sugar and water cross that was hard; it fell off when slicing the bun. There wasn't much noticeable glaze, not much flavor, not much candied fruit.

                Today, had one from Hopkins Bakery in Berkeley. Too much cinnamon, in my view. Also had the shockingly green and startlingly red candied fruit (really hard) mixed in there. Also on the dry side with little glaze. The frosting cross did have lemon in it.

                1. Ruth Lafler Apr 3, 2014 03:59 PM

                  I had my annual HCB from Feel Good Bakery. Very much as I remember it, although the white icing cross was lemon-flavored (a nice compromise between the two cross styles).

                  http://chowhound.chow.com/topics/7716...

                  2 Replies
                  1. re: Ruth Lafler
                    s
                    savvyitaliana Apr 4, 2014 05:35 PM

                    Had my 5th (I think ) of this season today from
                    Sweet Adeline in Berkeley. They may only make them Fri., Sat, Sun. Lemony icing cross, no glaze, very nice spice level. moist currants. Pretty good. I did miss the candied citron or lemon peel that appears in many others. Not quite as scrumptious as Masse's or La Farine, but a nice
                    bun, nonetheless.
                    Went to Feel Good too late in the day to get one...

                    1. re: Ruth Lafler
                      Melanie Wong Apr 12, 2014 09:12 PM

                      Feel Good's has an interesting texture. On the moist side and a bit chewy, not as bread-like as many. Chockful of currants, just a little citron, smooth icing.

                    2. Melanie Wong Apr 12, 2014 09:10 PM

                      Yasakochi's Sweet Stop, San Francisco

                      Tried one on Thursday. Custard cross dyed fluorescent yellow, chewy bun with mostly raisins, not much spice. Probably wouldn't buy again.

                       
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