Buns From Home

One pastry, rolled by hand

Buns From Home bakes croissant buns and very little else. The form is a hybrid: laminated croissant dough rolled into the shape of a cinnamon bun, so the pastry lands between flaky layers and a soft, spiced spiral. The cinnamon croissant bun is the defining bake, rolled with cinnamon sugar that concentrates through the centre and caramelises at the edges. A butter croissant bun gives the same dough and the same hand-rolled technique with nothing competing for attention. That narrowness is deliberate. Rather than run a patisserie of tarts, éclairs and rotating viennoiserie, the bakery is organised around one product and its close variations, baked repeatedly until it is instantly recognisable.

From a lockdown kitchen to a London counter

The name is literal. The buns were first made in a home kitchen through the lockdowns of 2020 to 2021, then scaled into shops across London, among them Notting Hill, Covent Garden, Canary Wharf, Islington, Leadenhall Market and the City. The model travels unchanged even as the audience shifts from residents and shoppers to commuters and office workers. Each shop works as a counter: step in, look at the trays, choose cinnamon or butter, leave with the bag. Buns are hand-rolled and baked through the day rather than made once and left to sit, which gives the shops a production rhythm you can smell from the door. At Leadenhall Market in particular, butter and cinnamon in the air do more advertising than the signage.

Order the cinnamon croissant bun

Start with the cinnamon croissant bun, because it explains the bakery in one bite and it is the pastry the reputation rests on. Structure matters as much as flavour here: the lamination gives the layering, and the roll puts sugar and spice through every turn of it. If you are buying a second, make it the butter croissant bun, which reads the same dough without the spice leading. That two-bun order captures the whole logic better than a wider spread would. Timing helps too. Because the buns are baked in batches through the day, one that has just come out is a different pastry from one that has been sitting a while, so it is worth asking what is freshest rather than taking the first tray you see.