Cinnamon Buns - Buckwheat Sourdough, 4 Pack 670g

The cinnamon bun, minus everything you've been told to skip.

These start with a slow 48-hour ferment of wholegrain buckwheat sourdough, which gives them real depth and that gentle sourdough tang. Each one is rolled through with a dairy-free cardamom and cinnamon butter, then finished with a semi-sweet dairy-free buttercream.

They're soft and pillowy, and sweet without being cloying. You'll want a second one, not a lie-down.

They're gluten free, vegan and gum free, so there's no xanthan and no gummy texture, only proper bun. Psyllium and a white rice starter do the structural work, and it shows in every pull-apart swirl.

Four buns per pack. That makes one for a Sunday morning, one for the kids' lunchbox, one for mid-afternoon, and one you'll pretend you're saving.

Keeping
Vacuum sealed and ready for the freezer. Warm them straight from frozen in a 160°C oven for about 20 minutes, and the kitchen will smell like a bakery.