Savoury buns are a thing now

A few weeks ago we experimented with some savoury buns. Using the same process as our sweet cinnamon buns, these have a cheese sauce filling with a variety of toppings. They’re proving popular so it’s time to start shouting about them!

This week we have sundried tomato, green olive and provolone on Wednesday and Thursday, while on Saturday they’re spring onion, chive and provolone.