GRIFFITH bakeries have hit out at the supermarket giants for the early sale of an Easter favourite.
Hot cross buns have hit supermarket shelves 14 weeks before Easter Sunday, on April 16.
The premature arrival of the Easter treat has sparked mixed reactions from customers and independent bakeries.
Lisa Chambers and Jason Vaccari from Vaccari's Bakery are adamant it’s too early for hot cross buns and say it’s worth holding off to savour the special treat.
"We are the type of bakery that does not start baking hot cross buns until the month before Easter, which is tradition," Mrs Chamber said.
"People don't need to see hot cross buns just after Christmas, it’s too soon and by the time Easter actually comes around everyone is sick of seeing them and won’t feel like eating them.
Mrs Chambers said the early arrival of hot cross buns was ruining the tradition of the treat and feels they will be underappreciated by the time Easter comes around.
"It’s a little horrifying, January or just after Christmas is not the time of year for hot cross buns, it takes away from the special occasion,” she said.
Ben Fitzgerald from Driver Country Oven believed the early sales of hot cross buns would disadvantage the supermarket giants and sees it as spoiling a tradition.
“It’s definitely too early and in reality the supermarkets are ruining it for themselves and they are ruining the feel of what Easter really is," Mr Fitzgerald said.
“It’s not worth it, the supermarkets are not going to make a huge profit from selling hot cross buns six months before Easter, it’s too early and they are spoiling the tradition of Easter.”
Mr Fitzgerald said small bakeries took pride in their work and believed customers would still support the bakeries when they start baking hot cross buns – even if the novelty has worn off by that time.
"While supermarkets selling hot cross buns early does not really affect the support for local bakeries but it does ruin the feel because by the time it gets to March they are no longer special,” Mr Fitzgerald said.
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