By the time most people are having their morning coffee, Canley Heights resident Anthony Fleming is clocking off for the day.
Yes, 8am is home time for the head baker at Woolworths Bonnyrigg. That’s because his day starts at midnight.
While the world sleeps, he is busy baking a variety of tasty creations for the next day.
But there is one time of the year which he simultaneously loves and is his most busiest: Easter.
It also means he gets to bake his traditional hot cross buns – now recognised at the best in the state.
The 43-year-old won first place at the NSW Winner of the 2018 Woolworths Baker of the Year competition for the taste, texture, aroma and attention to detail of his hot cross buns.
“I lost the state final by half a point last year so it is good to win this year,” he said.
“I love Easter and the joy the different varieties of buns gives our customers. I’m proud that I get to share my delicious creations with our customers every day.”
So what’s the secret to making a good hot cross bun?
“It’s all about putting the correct water and fruit in the dough. If it’s too dry, the fruit rips,” said Fleming, who started at Woolworths when he was 19. “In between 20 to 24 minutes is the ideal time to bake a hot cross bun.”
The baker and pastry chef by trade will compete in the national final on Wednesday, February 28 at Campbelltown TAFE where he will cook fruit and chocolate chip hot cross buns for the judging panel.