For three days the Bentleigh cafe will sell two limited-edition six-pack boxes of HCBs by Bread Club from a dedicated window. The traditional HCBs ($20) are made using a three-step, 24-hour process and overnight fermentation so the base is light. They're also made with Pepe Saya butter, fresh citrus and ginger, dried fruit and a blend of spices including cardamom and nutmeg.
Then there's the buttery brioche-style chocolate HCBs made with choc chips, toffee and 70 per-cent chocolate chunks from Birdsnake ($22). This one's for those with a serious sweet tooth.
The buns can be pre-ordered here or you can try your luck by rocking up to the window. It's opened Thursday to Saturday until sold out.