Bakeries are extra busy this time of year. Easter is coming up and bun orders are flying through the roof to satisfy the sweet tooth of Jamaicans locally and overseas. This tradition remains as strong today as it did in yesteryear. Honey Bun is a brand that is well known for its cinnamon rolls, raisin, cheese and coconut breads and spiced buns, amongst other goodies. It also makes a delicious Easter Bun, one of its more luxury products. Today I am teaming up with Honey Bun to speak about this wonderful local culinary tradition.

Honey Bun has been in the business news a lot lately as it recently listed on the Jamaica Stock Exchange and because of the company’s philanthropic work with schools across the island. Honey Bun began its operations in 1982 and is the recipient of a few national awards. Today not only does it supply the local market, but it exports to the USA, UK and throughout the Caribbean region. The Honey Bun Easter Bun is made with 100% local honey. Regular readers would have read my recent piece on honey and know that our Jamaican honey is prized worldwide for its unique properties. Outside of sweetness, the honey also adds moisture to the bun which is why it is a premium product.

The tradition of eating bun at Easter came from the British and then became uniquely Jamaican. What began as eating English hot cross buns morphed into a denser, richer bun loaded with spices and raisins to become the Jamaican Easter Bun we know today. Typically Easter Bun is paired with Tastee cheese while others slather it with rich, creamy butter. Nowadays, however, people are experimenting with how they eat their bun.

I remember when I lived abroad how I used to love my care packages of bun and cheese. My foreign friends would also look forward to it and I would call them over and share it with them for dessert after preparing a Jamaican-style meal. We would eat it accompanied by tea or hot chocolate which again, I would prepare Jamaican style with condensed or coconut milk spiced up with nutmeg and cinnamon which would pair well with the spiciness of the bun.

People are very particular about their bun and are quite specific in their preferences. I’ve been in the midst of many heated debates about whose bun is best. Forever the diplomat, I just politely listen without getting involved because I don’t think my bun expertise is adequate enough to participate. I do enjoy the variety, however. There are different styles of bun made, namely spice, yeast, stout and mixed fruit. Each has its own special, subtle difference, as many households make their own and have their own secret family recipes.

I wish I could master bun baking, but one day I will get there. I can make a decent bun but I prefer to purchase them. I’m not alone. These days, because of time constraints, many people purchase these sweet treats instead of baking baking. Bakeries offer different sizes to suit everyone’s personal needs. Honey Bun’s product ranges in size from 28, 30 to 40- ounce boxes. These convenient sizes in a box or wrapped in cellophane are attractively priced to suit all budgets.

I asked Krystal Chong what made her Honey Bun special and she shared with me that it was an over 30- year-old secret recipe based on Jamaican tradition and that its uniqueness came from the blend of spices. The true secret, she confided though, was that there was a little love in every bite. She speaks my language. So next time you ask the special people in your life to slice some bun, you know that it was lovingly made.

JuicyChef’s suggestions for serving Honey Bun

Toast Honey Bun, spread it with low fat cream cheese and then a layer of guava or banana jam as a sweet treat for children.

Top Honey Bun with slices of goat cheese, place in oven, grill it until cheese turns golden brown and drizzle with honey to make a sweet and savoury tartine.

Serve Honey Bun sliced with an attractive cheese board with several cheeses, nuts and fruits with chilled glasses of moscato, a sweet and slightly sparkling white wine for an after-dinner treat.

Thanks to Krystal Chong and Yolande Fullwood of Honey Bun who assisted me in producing today’s column.

As usual, much appreciation and love for my weekly sponsors MegaMart.

Please contact me at juicycheffoodmedia@gmail.com

Bon Appétit!