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Le Cordon Bleu News, 04/14/2014
Sydney’s Best Hot Cross Buns
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Easter is looking much tastier thanks to Alumna Gena Karpf

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In The News

Ecotel and Dolce & Co dessert bar,
Sydney’s best Hot Cross Buns

Accordong to Good Food Magazine, alumna Gena Karpf, and her bakery Sweetness the Patisserie were named among nine of Sydney’s best Hot Cross Bun makers.

Ahead of Easter weekend, and thanks to this wonderful review by Good Food Magazine, Gena sold more hot cross buns in one day than she did all of last year!

Gena, an unabashed traditionalist, sells yeasted products only twice a year, producing hot cross buns at Easter and German stollen cake at Christmas. Gena also makes the buns only during the two weeks before Good Friday. The United States-born pastry chef uses a recipe she perfected while studying at Le Cordon Bleu in Sydney and modified it to include more fruit and more spices and her own candied orange peel.

''I love being part of Easter and doing something seasonal. Hot cross buns are at the heart of the nurturing sweet food I love,'' she says.


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