Penny for Pound Is Teaming Up with Holla Gelato on Epic Hot Cross Bun Gelato Sandwiches for Easter

Hot cross bun season is already upon us — and these have got to be some of the most decadent ones out there.
Andrew Zuccala
February 27, 2024

Don't get mad at us for talking about hot cross buns so early. We've already been inundated by countless emails spruiking Easter treats and events — and we have shielded you as best we can. Nonetheless, Easter is coming early this year (Sunday, March 31), so let's dive in.

One Easter treat hitting Melbourne that sounds the most gluttonous and over the top is coming right out of Penny for Pound's pastry kitchen. Not only has the team created three different flavour combos — traditional, double chocolate and its signature sticky date jam with caramelised white chocolate — but they have joined forces with Holla Gelato to stuff them with fresh gelato.

hot cross bun gelato sandwiches from Penny for a Pound — Easter 2024

And it's not just one flavour going into all these bad boys. The folks at Holla Gelato have paired each with their own filling. The traditional hot cross buns get a scoop of classic salted butter caramel gelato. The chocolate versions get stuffed with milk chocolate and hazelnut gelato. And the sticky date hot cross buns come with a coffee pecan crunch gelato. We're not drooling. You are.

The hot cross bun gelato sandwiches are retailing for $9.50 each, or $35 for a six-pack that includes six buns and a 500ml tub of ice cream. Scoop and fill them as you like so they don't go all soggy when being transported from the Moorabbin, Camberwell or Richmond shop to your home. But you don't have to go down the gelato route. Individual buns are going for $5 each and $24 for a pack of six. Why not start your Easter snacking early?

hot cross bun gelato sandwiches from Penny for a Pound — Easter 2024

Penny for Pound and Holla Gelato's hot cross bun gelato sandwiches are already available in-store — at Penny for Pound's Moorabbin, Camberwell and Richmond locations — and can be pre-ordered through the venue's website.

Published on February 27, 2024 by Andrew Zuccala
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