Rediscover Nostalgia with Australia's Fancy Finger Bun Craze – Are You Missing Out?
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Ah, the humble finger bun – a sweet, yeasty treat that has been a beloved part of Australian childhoods for generations. Whether you know them as finger buns or by their British moniker, iced buns, these delightful pastries have been a colourful staple in bakeries across the nation, evoking a sense of nostalgia that's hard to shake. But what's this? A fancy finger bun renaissance? It seems that this classic snack is getting a gourmet makeover, and it's causing quite the stir among both young and old Australians.
The traditional finger bun, with its long, finger-like shape, light sugar glaze, fluffy pink icing, and a sprinkle of desiccated coconut, has been a mainstay on the shelves of Bakers Delight since the late 1980s. Elise Gillespie, joint chief executive of Bakers Delight, notes a heartwarming trend: adults who once enjoyed these treats after school are now sharing the experience with their own children. It's a cycle of sweetness that continues to endear the finger bun to the hearts of Aussies.
But as we've seen with many classic treats, innovation is inevitable. High-end bakeries, patisseries, and even gelaterias are putting their own spin on the finger bun, elevating it from a simple snack to a gourmet delight. The travel booking site Wotif even ran a nationwide search for Australia's best finger bun, crowning a creation from Sydney's Humble Bakery as the winner. This isn't your average finger bun; it's a luxurious twist on the classic, made with soft milk dough, filled with a medley of dried fruits, and slathered in rich cream cheese frosting. Demand for this decadent version has been so high that Humble Bakery now offers a cake-sized variant for those who can't get enough.
The finger bun's evolution doesn't stop at Humble Bakery. Baker Bleu, a sourdough specialist, and Shadow Baking, a Sydney patisserie, have both crafted their own unique takes on the treat. These bakers, who grew up on the basic versions, are now tantalized by the challenge of creating something familiar yet fancier. Shadow Baking's finger bun pain suisse, for example, is a flaky pastry filled with coconut frangipane and raspberry jam, topped with icing and coconut – a true fusion of French pastry technique with an Aussie twist.
Even Gelato Messina, one of Australia's most popular gelato chains, has joined the craze with a finger bun gelato, featuring brioche gelato with whipped cream, raspberry puree, and coconut icing. The flavor was such a hit that it inspired a collaboration with a skin care brand to create a finger bun-flavoured lubricant for Valentine's Day, which sold out within minutes.
However, with innovation comes controversy. The question of whether a finger bun should contain dried fruit is a contentious one. Some purists argue that adding raisins or sultanas is almost sacrilegious, while others, like the team at Humble Bakery, believe it adds a touch of health and enhances the flavor. This debate is a testament to the deep-rooted love and passion Australians have for their finger buns.
Despite the differing opinions on fruit inclusion, one thing is clear: the finger bun holds a special place in the hearts of Australians. It's a treat that transcends age and time, connecting us to our past while allowing us to enjoy the present. Whether you're a fan of the classic or eager to try the new gourmet versions, the finger bun craze is a delicious reminder of the power of food to evoke memories and create new ones.
So, dear members of the Seniors Discount Club, have you had the pleasure of biting into one of these newfangled finger buns? Do you prefer the nostalgic simplicity of the original, or are you enticed by the fancy iterations popping up in artisan bakeries? Share your thoughts and memories with us – we'd love to hear whether you think these gourmet versions enhance the finger bun experience or if they stray too far from the classic we all know and love.
The traditional finger bun, with its long, finger-like shape, light sugar glaze, fluffy pink icing, and a sprinkle of desiccated coconut, has been a mainstay on the shelves of Bakers Delight since the late 1980s. Elise Gillespie, joint chief executive of Bakers Delight, notes a heartwarming trend: adults who once enjoyed these treats after school are now sharing the experience with their own children. It's a cycle of sweetness that continues to endear the finger bun to the hearts of Aussies.
Finger buns, a nostalgic Australian childhood favourite, are being revitalised by high-end bakeries featuring gourmet variations. Credit: Facebook / Humble Bakery
But as we've seen with many classic treats, innovation is inevitable. High-end bakeries, patisseries, and even gelaterias are putting their own spin on the finger bun, elevating it from a simple snack to a gourmet delight. The travel booking site Wotif even ran a nationwide search for Australia's best finger bun, crowning a creation from Sydney's Humble Bakery as the winner. This isn't your average finger bun; it's a luxurious twist on the classic, made with soft milk dough, filled with a medley of dried fruits, and slathered in rich cream cheese frosting. Demand for this decadent version has been so high that Humble Bakery now offers a cake-sized variant for those who can't get enough.
The finger bun's evolution doesn't stop at Humble Bakery. Baker Bleu, a sourdough specialist, and Shadow Baking, a Sydney patisserie, have both crafted their own unique takes on the treat. These bakers, who grew up on the basic versions, are now tantalized by the challenge of creating something familiar yet fancier. Shadow Baking's finger bun pain suisse, for example, is a flaky pastry filled with coconut frangipane and raspberry jam, topped with icing and coconut – a true fusion of French pastry technique with an Aussie twist.
Even Gelato Messina, one of Australia's most popular gelato chains, has joined the craze with a finger bun gelato, featuring brioche gelato with whipped cream, raspberry puree, and coconut icing. The flavor was such a hit that it inspired a collaboration with a skin care brand to create a finger bun-flavoured lubricant for Valentine's Day, which sold out within minutes.
However, with innovation comes controversy. The question of whether a finger bun should contain dried fruit is a contentious one. Some purists argue that adding raisins or sultanas is almost sacrilegious, while others, like the team at Humble Bakery, believe it adds a touch of health and enhances the flavor. This debate is a testament to the deep-rooted love and passion Australians have for their finger buns.
Despite the differing opinions on fruit inclusion, one thing is clear: the finger bun holds a special place in the hearts of Australians. It's a treat that transcends age and time, connecting us to our past while allowing us to enjoy the present. Whether you're a fan of the classic or eager to try the new gourmet versions, the finger bun craze is a delicious reminder of the power of food to evoke memories and create new ones.
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. From my above, these finger buns are the real deal, WITH pink icing. Yum.
