Nodo has built a loyal following on the back of its “baked, not fried” gluten-free doughnuts. Its signature range often sells out, and the cafe also offers raw doughnuts that have been dehydrated for nine hours.

Now, owner Kate Williams is tackling Easter, releasing a range of gluten-free, hand-rolled hot cross buns, available for a limited time only. Free from refined sugar and finished with dried blueberries and Easter spices, the buns are reportedly already flying out the door.

Nodo has also brought back the hugely popular hot cross doughnuts it first introduced a few years ago – finished with couverture milk and white chocolate, they’re about as Instagrammable as Easter gets.

Baked fresh every day and available until sold out, the hot cross buns and doughnuts will be available until Monday April 1.