Balthazar’s wholesale bakery, overseen by Head Baker, Jon Rolfe (founder of The Flour Station) uses the finest ingredients and traditional methods to bake bread and Viennoiseries not only for the London Kitchen and our restaurant The Buntingford Kitchen, but also Balthazar restaurant and boulangerie in Covent Garden and other high quality restaurants, delis and gourmet shops. We headed down to their kitchens this morning to find out more about how they make their traditional hot cross buns – and to try a few!
The bakery is located just around the corner from London Kitchen HQ. Their hot cross bun recipe dates back to 1930, it’s taken from an old recipe book from Head Baker Jon’s great grandmother. This year they’ve improved it further still by adding up to 35% more fruit, and grinding their own spices for maximum flavour. The dough is left to rise overnight before the buns can be made each day.
Balthazar Bakery is staffed by an army of talented folk – there are seven bakers, three pastry chefs, who all ensure the kitchen is up and running 24 hours a day, 364 days a year. The team gets through an almighty three tonnes of flour per week – that’s a whole lot of hot cross buns!
Jon told us: “Spices don’t react well to yeast so to ensure the buns are light and fluffy we roast and grind our own spices on site. This makes for a much stronger flavour and better texture.”
Clearly they’re doing something right – last year the bakery sold over 1,000 hot cross buns in the week before Easter. And now we’re delighted to report that the hot cross buns are back! Head to one of their stockists to try one – we think they’re the best in London town.