Bakery franchise Bakers Delight has enjoyed another busy Easter period, producing close to 13 million hot cross buns across 614 bakeries nationwide.

For 33 years, Bakers Delight bakers have produced fresh hot cross buns from scratch in the lead up to Easter. This year was no different with franchises offering traditional, choc chip, mocha and fruitless varieties to customers.

Traditionally the busiest day for hot cross buns, ‘Bun Day’ – the Thursday before Good Friday – saw Bakers Delight sell approximately 2.5 million buns across the network. This equates to more than 850 tonnes of flour, 280 tonnes of sultanas, 200 tonnes of currants and 180 tonnes of choc chips.

Bakers Delight head baker Ben Dulloo said the products’ success lies in the ingredients.

“The hot cross buns are packed with juicy sultanas and currants, as well as the right amount of spices and always baked from scratch each day,” Ben said.

“When you’re baking you shouldn’t rush or cut corners, this will allow the dough to develop its full flavour and light texture. It is the care you our bakers take with each bun that makes the difference.”

On the company’s annual ‘Bundraiser Day’ in March, the taste of hot cross buns was made that little bit sweeter, with one dollar from every six-pack of hot cross buns sold donated to children’s hospitals across the country to help purchase essential medical equipment.

Bakers Delight Operations general manager Chris Caldwell said the company is always humbled by the generosity and charitable spirit of their customers.

“Easter is by far our busiest time of the year, so it’s a great opportunity to give back to the hospitals across the country and make a difference to the lives of children,” he said.

In the past 13 years, Bakers Delight has raised close to $6.5 million for breast cancer survivors and hundreds and thousands of dollars for children’s hospitals across the country.