The history of the finger bun is one that is not set in stone. Baking has been a part of human culture for centuries, with remnants of bread reaching back to ancient Egypt. The finger bun tends to be more modern, but the exact origins are mysterious. Where exactly did these simple but delicious treats come from?

Finger buns are believed to be inspired by rolls and buns with German or British origins, however, modified to suit Australian palettes and available ingredients. The earliest reference to the finger bun in Australia, can be found in baking equipment advertisements available in the 1930s. Skip to the next decade and they became more commonplace in bakeries like the Rogers food hall in Goulburn.

According to culinary historian Jacqui Newling, it was the 1970s that proved to be the golden era of the finger bun.

“The idea of the pink stripe down the middle was certainly a thing in the 1970s with mentions in The Australian Women’s Weekly magazine,” Jacqui told The Sydney Morning Herald.

“[Finger buns] really seemed to come into their own in Australia in the 1970s. I think a lot of it comes from retailers, bakeries and things, [and] having a shop window [where] you want things to look cheerful and colourful. When you’re really using the same kind of basic dough, it’s the shape and what you add to it that distinguishes it from other things.”

The well-known bakery, Bakers Delight embraced finger buns with a passion in 1981, releasing the bun with white icing topped with 100s and 1000s or choc chips, Boston icing and coconut or cinnamon sugar, chocolate icing with chocolate chips, and the classic pink icing.

With the ambiguous history of finger buns, there is also a legend that perhaps the dessert was born a century prior to Bakers Delight’s finger bun frenzy.

Gavin Rudd has focused on finger buns

A step back in time

In 1881, a young woman named Solange Luyon, also known as Sally Lunn, arrived in England after escaping persecution in France. She brought with her a special recipe: a delicious brioche-style bread. Selling them in a Bath-based bakery, they became known as the ‘Sally Lunn Bun’. Denser than a brioche and lighter than a cake, the yeasted bread is thought to be the original bread, an essential component, to the modern-day finger bun.

Although we may never know the true origins, the nostalgic treat for any age has certainly been around for a while, and it’s making a comeback. In 2024, Humble Bakery located in Sydney, won the Uniquely Aussie award for Best Finger Bun in Australia. Baking Business sat down with co-owner Ben Milgate to discuss the legendary treat.

“At Humble, we’ve taken the classic finger bun and elevated it. Our bun is made fresh daily with soft, sweet milk dough and instead of the traditional Boston icing, we use a cream cheese frosting for a richer, more balanced flavour, and we serve it with a generous slab of quality Australian butter because that’s how we believe it should be eaten,” Ben said.

For Humble Bakery, the icing-to-bun ratio makes a huge difference, but the key element is the dough.

“It [the dough] has to be soft, slightly sweet and have the perfect balance of chewiness and fluffiness. Proofing and baking times are crucial to achieving that light texture. Then, it’s all about getting the ratio right—too much or too little icing can throw off the whole experience,” Ben said.

Gavin Rudd, Kingscliffe TAFE educator agreed that it is all about the bun.  With almost 11 years of teaching experience, Gavin has spent much of his time not only educating others but also himself with particular interest in finger buns.

“The dough is the most important part—getting that bread fermented and baked correctly. If you bake them too long, they’re going to dry out and not eat as well,” Gavin said.

“You have to have a good baking technique because that will create a different eating quality and getting the right fermentation. There’s a lot of volume—they’re light, fluffy, and airy. It makes a world of difference having icing on top of an average bun versus a good bun.”

In the process of perfecting the finger bun, he also mentioned the importance of technique when it comes to approaching the icing.

“You have to whip it so it aerates and tastes light, if you don’t it can feel sickly sweet and heavy. So, the lighter you get those ingredients, the better its tasting qualities.”

Classic finger buns remain a popular bakery item

Reimagining the classic

Humble Bakery holds a similar approach, prioritising a soft, light texture.

“A great finger bun needs to be light and fluffy with just the right amount of chew,” Ben said.

Unlike other baked treats that can be denser like mud cake, or perhaps have a pastry crunch, the softness is what draws people in—alongside the feel-good nostalgia.

“Most Aussies have memories of eating finger buns as kids, whether from a local bakery or a school canteen. But they’re also just a great combination of flavours and textures—soft dough, sweet icing, and that buttery finish make them irresistible,” Ben said.

While Humble Bakery tends to lean towards the classic finger bun with pink icing, Gavin continues to innovate with new flavours—attempting to embrace both tradition and modernity.

“I’ve tried to bring new flavours into finger buns whether it’s salted caramel or pretzels—just trying to always keep it different and interesting,” Ben said,

“I remind my students about the importance of taking the time to present it in a way that is enticing to everyone—we all eat with our eyes.”

This sentiment is certainly true as I remember walking into a smaller corner bakery after school, now known as the Holland Place bakery, with my family. My younger sister would take her time perusing the sweet options, but my eyes would always be directed straight to the pink finger buns. Some pale rosy icing, with colourful sprinkles playfully placed along the soft golden bun—nothing could change my mind. To this day, the idea of a pink finger buns makes me feel a childish excitement.

Gavin’s great, great aunt used to always buy one for him, slathering it with butter before handing him the treat. Ben remembers walking into bakeries after school or on the weekend and seeing the bright pink icing staring back at him.

Many have memories of this classic baked item, and with it becoming increasingly popular with innovative flavours and designs, there is no doubt an abundance more of memories will be made.