Sourdough Scones
We love scones. But they seem like they're stuck in 1978, so we set out to give them a makeover.
~ made with sourdough, so they stay fresh for AGES
~ double the fruit + spice of trad recipes, so they proper pop
~ plant-based, because we're vegan and you're open-minded
3 flavours. All slightly different. All around 5% sugar.
Available from Friday 19th August.
welcome to plant-based pastry
*New! Sourdough Scones
Not just for grans. Naturally big flavour, naturally long shelf life, plant-based. 3 flavours: Apple, Lemon + Blackcurrant, Plum, Pear + Ginger, Cinnamon + Raisin.
*New! Baby Buns
Our regular buns are pretty huge and the perfect big treat. The rest of the time, these cheeky fellas hit the spot. Half the size of our regular buns. Six different flavours.
*New! Passionfruit Bellini 🍸
Tangy passionfruit through the layers with a Peach + 'Prosecco' fruity cream in the core. About as sophisticated (and delicious) as buns get. Cheers!
*New! Cosmopolitan 🍸
Inspired by the cocktail of the same name: Cranberry + Lime through the layers and Orange cream piped into the core. Sharp, tangy, fruity. Zero alcohol, tons of flavour.
*New! Piña Colada 🍸
Classic Summer vibes: pineapple, coconut and 'rum' combined with our light fluffy unique bun pastry. Dreamy without the boozy.
*New! Strawberries + Cream
Quintessentially Summer flavour combo. Strawberries + the best plant-based cream we've ever made. Super.
Lemon Curd & Raspberry
Sharp raspberry through the layers, and filled with a zingy lemon curd cream. Perfectly sweet, with tons of natural fruity flavour. Delicious.
Pistachio + Salted Caramel
PIstachio sweet butter between Brioche Feuilleté bun layers, with our smoky muscovado salted caramel piped into the middle. Stop drooling.
Bakewell Bun
Cherry + Almond delight. Cherry butter through the layers, almond cream in the core, and dipped in cherry white chocolate, sprinkled with flaked almonds to finish. Classic.
Mint Choc Chip
Dark Chocolate through the layers, peppermint cream piped into the core and dipped in Saint Domingue single origin Dark Chocolate. Super-indulgent, without being heavy. So, so good.
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.
Dark Chocolate Orange (no cream)
Less indulgent than our Mint Choc Chip stuffed bun but still very chocolately. Imagine a Pain au Chocolat with more moist pastry and chocolate in every bite (rather than just the middle part). Adds a subtle orange flavour just to show those Pain au Chocolats who's really the boss.
don't take our word for it
Signature, seasonal and bespoke boxes
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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) or white sourdough (our croissants) to give incredible natural shelf life.
We also bake every order on-demand, just in time to be packed for collection by DPD 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.
Whilst there's no such thing as courier-proof packaging...
... 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.
And when that's done, there's no way we'd give it to any courier to play Warehouse Rugby with. Every order is handled by DPD so 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.
Our second love is Coffee
There's no better combo than Buns and Coffee so we now offer 3 varieties of ground coffee which you can add to any bun box.
We worked with local roaster Symposium Coffee to develop little "taster" packs of 100g, so you can give us a try (without that sinking feeling of a huge pack of coffee you have to use up. . . ).
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 coffee & bun shop inside our bakery.
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.
With Nat's help, Mike crams the learning from over 5 years of vegan baking experiments into the 30 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.