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Puff N’ Stuff bakery employees pose for a picture at Circular Road, San Fernando, from left to right, Janelle Phill, Kimberly Gordon, Rain Reece and Shannon Phill.

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Sales of Hot Cross Buns soared in bakeries across South Trinidad yesterday as hundreds of people bought the tasty Easter treat.

At the Puff N’ Stuff Bakery, 14,000 buns were produced on Holy Thursday.

Outside the bakery at Circular Road, four employees dressed in pink and wearing bunny ears, encouraged customers to come forward and make purchases.

“It is the sweetest, most tasty bun you can find in all of Trinidad and Tobago,” employee Janelle Phill said.

“The frosting is thick and tasty, the bun is fluffy and delicious,” she added.

Chief Executive Officer of the Puff N’ Stuff Gregory Laing said he experienced a 25 per cent increase in sales this year.

“I get the feeling that people are celebrating occasions now more than in the previous pandemic year. We are seeing a lot of sales,” Laing said.

Saying this was encouraging, Laing added that it was great to see some recovery happening.

Asked what was responsible for the increase, Laing said, “People may not be spending money daily but we do find when each occasion comes around, people are celebrating each occasion more than they previously did. They can’t go out as much but they celebrate in their little ways.”

He said every three hours a fresh batch of buns was taken out of the oven.

The price of the bun has remained consistent over the past five years with six buns selling for $36.

Laing noted that they have improved on the quality of the bun over the years.

Meanwhile, at KL’s Bakery in Palmyra, manager Terry Latchman reported a 50 per cent increase in sales this week.

“It doubled our orders this year when compared to last year. It’s been a continuous flow this year. Last year it was slower. I guess people are more up and about. When we had the lockdown, people didn’t come out,” he added.

Attongs Bakery, an employee also reported a dramatic increase in the sale of the hot cross buns.

“We are very busy and we expect it will get busier later.”

At Affans Bakery, a spokesperson said they do not produce buns in large quantities noting that sales remained “normal” when compared to last year.

Amirah Mohammed who was seen purchasing buns from Puff N’ Stuff Bakery said it was a tradition to purchase buns every year.

“Usually on Holy Thursday I would go and get my hot cross buns and in the night when I have my cup of tea, I would have it and share it with my kids. They love this,” she said.

Kyle Ramkumar said he usually buys his buns on Good Friday.

“We sit as a family and have them on Good Friday morning for breakfast. We do this every year,” he said.

Hot Cross Buns originated in St Albans, in England, where Brother Thomas Rodcliffe, a 14th-century monk at St Alban’s Abbey made and distributed the bun to the local poor on Good Friday, starting in 1361.

The cross is said to represent Jesus’s crucifixion and the spices reflective of what was used to embalm Jesus’s body.