The Erindale Cakery Bakery was, thankfully, busier on Thursday, in the face of the coronavirus shutdown as people got wind of the fact its amazingly flavoured hot cross buns were back on the shelves for Easter.
The flavours start at the traditional (fruit or fruit-less) go to the different (choc chip) and veer into the out-there (Nutella, peppermint choc chip, raspberry and white choc and, last, but not least, red velvet).
Shubana said the coronavirus pandemic meant it had been their quietest Easter yet. Usually they did 15 varieties of flavoured hot cross buns; this year it's down to six.
So get in quick while they last.
And the couple, as always, is as community-minded as ever, promising to have a big celebration with their customers when the crisis is over.
