Spring Collection. Moving with the seasons
A couple of Hot Cross, a couple of newbies (Apple Pie + Custard, Mocha) and a couple of faves (Pistachio Salted Caramel and Three Berry). 🙏
*New Easter Collection!
Just Hot Cross Buns.
Boxes of 4s and 6s.
They toast amazingly well (but very quickly).
They don't need Jam.
But you will anyway 🤣
welcome to plant-based pastry
* New Black Forest
Old-school 1970s vibes with cherry through the layers, our own dark chocolate cherry ganache in the core, and dipped in tanzanian single-origin chocolate. Rich and oh-so indulgent
* New Passionfruit & Almond
Super-tangy passionfruit through the layers, dipped in creamy Almond white chocolate and sprinkled with flaked almonds.
* New Three Berry
Blueberry infused butter through the layers, with a Raspberry + Cranberry dip to finish. Bright, fresh, zingy and sweet
* New Apple Pie & Custard
Another classic combo; cinnamon spiced apple through the layers, and our signature plant-based rich and creamy vanilla custard piped into the core.
* New Strawberry White Chocolate
Strawberry layered Brioche Feuilleté dough, spiralled by hand and filled with our unique White Chocolate Cashew Cream.
* New Mocha
Coffee-infused dark chocolate through the laminated-brioche pastry layers, with our own delicious new coffee cream piped into the core. Made with decaff coffee so you can sleep easy.
* New Hot Cross Bun
Hot Cross Buns with a twist. We take all the spice and fruit you'd expect in the dough of a Hot Cross Bun, and spread it between layers of our signature Brioche Feuilleté dough. Fruity, spicy.
Sticky Toffee Pudding
Pecans, black treacle and dates through the layers (for that smoky, nutty vibe) and our signature toffee piped into the core.
Pistachio + Salted Caramel
Probably our signature bun. PIstachio sweet butter between Brioche Feuilleté bun layers, with our smoky muscovado salted caramel piped into the middle. Stop drooling.
Cinnamon
No-one likes a show off . . . but these are, ahem, amazing. Our unique laminated bun dough, layered with cinnamon butter + heavy on the spice. Best seller most weeks - for good reason.
Baby Buns
Perfect for get-togethers. Our regular buns are pretty huge and the perfect big treat, but the rest of the time, these cheeky babies hit the spot. Half the size of our regular buns. Six different flavours.
Single Origin Coffee
We've teamed up with local ethical coffee roaster Symposium Coffee to offer you two delicious single origin coffees. Available in taster size (makes 6 cups) or 200g (12 cups).
trustpilot love
different boxes for different vibes
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There's no such thing as courier-proof packaging...
... but we think we're pretty darn close.
Every bun's packed in a reinforced box with a thick gauge spine, then wrapped in our unique wax paper "sling", and the whole lot is clamped together for minimal shiggle room. 99% of deliveries arrive in perfect time & perfect condition.
Check out our Trust Pilot reviews to see what our customers think. There's almost as many mentions of packaging as the deliciousness of the buns.
Cracking the freshness challenge
There's no point developing amazing buns and courier-proof packaging if they're past their best by the time you get them.
So we put all 10 years of our sourdough bread experience into perfecting buns with rye sourdough (our buns) to give incredible natural shelf life.
We also bake every order on-demand, just in time to be packed for collection so they arrive as delicious as possible.
Don't take our word for it - check out our Trust Pilot reviews to see what real customers think.
Our second love is Coffee
We now offer delicious coffee by ethical coffee roaster, Symposium Coffee offering little "taster" packs of 100g, plus regular 200g packs with different origins.
And if you're ever in Norwich, we'd love to see you at Random Bun Club, where once a month we open the doors and create a little pop-up shop serving coffee & buns to the local NR3 set.
Random Acts of Kindness
Like a lot of people, our plans were turned to toast by lockdown. We were unemployed bakers with lots of time on our hands.
But every cloud has a silver lining . . . we finally had the time to perfect a vegan buns recipe we'd been trying to master for ever.
This meant baking a load more buns that we could ever eat, so we started giving them away to people we bumped into; baristas, hairdressers, electricians, everyone basically.
Everyone loves free food, but this felt different. People were so thankful to be given a bag of not-quite-perfect buns they seemed determined to return the favour in some way. Maybe they really appreciated the thought. Maybe the buns were really good. Maybe both.
We decided to put our faith in "kinder buns" and converted a disused shop in an unloved part of Norwich into a vegan pastry kitchen. And from a few orders from a handful of nice people, things just grew from there.
Mike & Nat xx
The Vegan Cake Bible
By Random Buns co-creator Mike Sweetman
Everything you need to know to start plant-based baking.
Mike crams the learning from 15 years of baking experiments into the 30 vegan cake, brownie and cookie recipes you're most likely to bake at home.
From simple-to-make hearty oat biscuits and banana breads, to indulgent fudgy brownies and gooey cookies, through to decadent layer cakes and desserts, this book's got you covered.
And If you're already a plant-based baker, this book will raise your vegan baking game, reveal why some recipes you've tried work well (and others not so much), and boost your creativity by introducing new techniques.
Now in stock on Waterstones.com and Amazon.