The sunshine bun at Butter Days might look like a danish, but it’s actually a take on the Norwegian solboller, or sun bun. Pastry chef John Demetrios was first introduced to the buns by his Swedish wife Martina Cissig Demetrios, when they were working together at the Michelin-starred Oaxen Krog in Stockholm. Now it's the flagship pastry at the pair's Malvern bakery.

Before returning home and opening his sunny shop, Demetrios trained as a pastry chef. First in London, leading legendary chef Pierre Koffman’s patisserie, then later in Sweden. After returning to Melbourne, he took over pastry at Vue de Monde , before going on to do the same at Omnia and Yugen. That fine-dining training gave him the edge in 2024's edition of Dessert Masters. His fastidious, complex, delicious desserts won him the title – and a $100,000 check, which he and Martina promptly poured into Butter Days.

Alongside those sunshine buns, you’ll want to get your hands on fruit-loaded tartlets, all the usual viennoiserie suspects and brown butter bickies – shaped like a child’s drawing of a sun. Scroll fans will like the leatherwood-honey glazed escargot, filled with custard and house-made macadamia praline, as well as a savoury ham-and-cheese pinwheel. Be sure not to miss the rotating sandwiches, either.