This Weeks Bake: 4 Cornish Saffron Buns

This Weeks Bake: 4 Cornish Saffron Buns


These rich, buttery buns, usually leavened with yeast, have been found in bakeries throughout Cornwall since the 1800s. Saffron is used to give them a bright yellow colour and unique flavour. I did a bit of research into these, because I wondered what Saffron was doing in a Cornish bakery staple. Apparently, it’s a bit of a mystery, but it could be that it was originally exchanged in Cornwall’s ancient tin and copper trade with the Phoenicians from as early as 400 BC. 

Saffron strands are the stigma of purple crocus flowers, each crocus produces only three stigmas, which are hand harvested, then air-dried in the dark and lightly fermented. It is the most expensive spice in the world. 

Another version of these buns can be found in Sweden to celebrate St. Lucia Day on the 13th December. The saffron is thought to symbolise light – probably something you’re longing for during those Swedish mid-winters.

We all need a bit more sunshine in January, so (without the possibility of going abroad) this week’s bake aims to bring you a little bit of light in the form of 4 sourdough saffron buns made with superior quality Spanish saffron (shout out to Ren’s Kitchen), large Chilean flame raisins and cranberries – delicious on their own or toasted and spread with butter (or clotted cream if you’re being extra fancy).

Delivery date: Saturday 30th January between 9am-11am

NHS friends - place your order using your NHS email address and you will be refunded 15% of your order.

  • Allergens

    Gluten, Milk, Egg, Sulphur Dioxide. May contain nuts (traces)

  • Shipping Info

    Free Delivery to your door! Kindly note that we only deliver to E17 postcodes. Orders placed outside this area will not be accepted.