South Albury specialty bakery Nord started baking sourdough hot cross buns earlier this month.

Co-owner Thor Sonnichsen said they would offer four different types of hot cross buns this year.

He said they added a savoury option to their repertoire for the first time in response to demand.

“We’re doing the traditional fruit; chocolate and ginger; caramelised onion and bacon now; and we’ll offer gluten-free next week,” he said.

“The savoury option is for people who are not inclined to have something sweet.

“They’re made with rye flour, caramelized onion and bacon; people have been having them for breakfast with an egg in them or taking them to barbecues.”

Nord’s neighbour Ebden & Olive is offering a cinnamon butter as a perfect pairing to hot cross buns.

Albury artisan bakery The Bicycle Baker co-owner Nicky Bruce said they started baking hot cross buns two weeks out from Easter.

She said they offered traditional sourdough hot cross buns and a new chocolate-orange version for the first time this year.

“We love the chocolate-orange combination,” she said.

“It’s like a traditional hot cross bun but with chocolate and double the glace orange with an orange marmalade syrup and a cocoa cross.”

Valentines Artisan Sourdough Bakers is offering its traditional sourdough hot cross buns – with a 50-year sourdough tradition behind them.

Valentines bakes its preservative-free range at the Rutherglen bakery and distributes them to its stores in Myer Centrepoint, Albury, Centro Wodonga Plaza and The Barista, Baker and Brewer in Albury.

The business has used the same traditional recipe – rich with fruit and Dutch spices – for 27 years after it came with the 25-year-old German bakery venture.

"We stick to our traditional method, we've got no added sugar, no dairy, no animal products at all, we use a slight sourdough base and we use our traditional spices,” director Harry Valentine Perry said. 

“We only do one variety, just our fruit hot cross buns." 

Lavington specialty business Truly Free Cafe and Bakehouse started baking a range of gluten-free hot cross buns last week.

They will stock traditional hot cross buns daily until Easter while fruitless and choc chip styles can be made to order.

New venture Tawonga South cafe Wonderland Emporium is offering hot cross bliss balls.

Owner Jodi Mann created the gluten-free, sugar-free and vegan-friendly goods as an alternative treat.

Geoffrey Michael Patissier is offering hot cross bun macarons, hot cross bun doughnuts and an Easter gateau.