Countdown has revealed that the traditional hot cross bun continues to be New Zealand's go-to Easter bun, despite a growing number of Kiwi customers opting to try new flavours.
Countdown sells over two million packets of hot cross buns over the Easter season, using the equivalent of 28 transport trucks of flour and two transport trucks of sultanas to make the festive treats. This year, shoppers continue choosing more of the traditional bun while embracing some famous collaborations.
"To meet changing Easter bun preferences, this year we teamed up with Cadbury to create Countdown Hot Cross Buns with Cadbury Caramilk and also Hot Cross Buns with Cadbury Mocha," said Pieter de Wet, Commercial Director for Fresh at Countdown.
Describing the collaboration as popular, de Wet shared that the supermarket had almost sold out of each flavour. However, despite the new product's popularity, traditional hot cross remained the most popular choice for consumers.
The Director revealed that in 2023 the supermarket had seen a rise in demand for fruitless hot cross buns, which may surprise traditionalists for whom the fruit is the best part.
The three weeks leading into Easter are always the busiest for Countdown stores nationwide. All teams, especially the bakeries, are ramping up to deliver the fresh Easter treats New Zealanders, love.
This year, Countdown has again donated 5c to KidsCan from each packet sold of its Traditional Hot Cross Bun range.
"We're again proud to support KidsCan's Early Childhood Programme during the Easter season and to help our most vulnerable Kiwi kids with food, clothing and other essentials in the lead-up to winter. Last year, thanks to Countdown shoppers, we were able to donate NZD 100,000 to KidsCan, and it looks like we'll be able to do that again this year."
Across Aotearoa, Countdown shoppers have already consumed 1.8 million Easter confectionery products (representing around 35 percent of the country's population in chocolate). That number's only expected to rise as about 65-70 percent of Easter confectionery is sold in the final lead-up to Easter weekend.
"Last year, over the entire Easter season, our customers purchased over four million Easter confectionery products, with the upper North Island zone selling the most."
According to de Wet, customers had changed their spending habits, with a rise in popularity of unique new flavours and vegan and dairy-free chocolate bun options.
"We've made sure to bring in all sorts of new options for our customers. Whether vegan or gluten-free, we wanted to ensure our customers can come into our stores and get something for their whānau to celebrate Easter."
