Pastry chef Leanne Beck will spend the last week of April putting her trademark rum and honey glaze on over 10,000 Hot Cross Buns to satisfy demand at her Strand Arcade & Woolloomooloo Wharf luxury patisseries.
Having worked in world class pastry kitchens in Sydney, Paris and London, Leanne has perfected her trade mark Easter bun over 14 years with her recipe becoming a favourite amongst Sydney foodies.
Sweet Infinity’s Woolloomooloo kitchen works 24 hours a day in the week before Easter to keep up with the demand for Leanne’s contemporary twist on the traditional favourite. With demand so high, you will not see Leanne’s closely guarded recipe appearing on any websites or in magazines.
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