Traditionally eaten around the Easter holiday, bakeries were working hard to make sure people weren't left disappointed.

Taylor Stevenson is the operations manager at Village Bakehouse and between Thursday and Saturday morning had sold roughly 350 packets - totalling 2,100 buns.

READ MORE: Allenby Road resident calls for speed deterrents on residential street

"We use local ingredients, as many as we can," he said.

"It's a family recipe we use. We're a fourth generation baking family and over time we've modernised the recipe a bit with some modern ingredients."

Asked what goes in to making the perfect hot cross bun, he said it was all about the care factor.

READ MORE: Robert Williams, 34, tests positive to drugs a month after using 'meth'

"We're really proud of the products we make and we're proud of the units we sell and it's because we really care about everything we make," he said.

"There's a little bit of love in every single packet of hot cross buns."

Over at Bakers Delight, the numbers were even larger.

Angel Chua, the Orange franchise owner said on Saturday alone, baker Morgan Thomas and the rest of the crew made 1,500 of the buns.

"We didn't know that we were going to sell that much," she said.

READ MORE: Kyle Metcalfe convicted and fined after assault on man at his house

"We based on sales from last year so there was obviously COVID and we didn't sell that much. It was surprising that we sold heaps.

"We make from scratch, it always comes fresh. Even if they've come straight out of the oven they go straight into the bag."

Our journalists work hard to provide local, up-to-date news to the community. This is how you can continue to access our trusted content: