One of Australia’s oldest cafés has turned tradition on its head this Easter by reinventing the hot cross bun.

Shingle Inn, the heritage café much loved for its 80+ year traditions, will defy convention with the release of the “hot cross bar”.

This sticky deliciousness being marketed as a modern take on the traditional favourite has been created by the experts in Shingle Inn’s bakery from superior gluten-free ingredients and is available in both traditional and salted caramel flavours.

Shingle Inn’s Brand Manager, Louise Bellchambers, explains why the company is willing to break with convention and put a new twist on a beloved Easter favourite.

“We trialled the gluten-free Hot Cross Bar last year and the feedback was so great we’ve decided it deserves a permanent place in our Easter range. We call it a bar due to its shape but I tell people it’s more cake-y than bread-y to help them understand the difference between this product and the Hot Cross Bun we all know and love. After all, Shingle Inn was made famous by our handcrafted cakes and this one is particularly delicious served slightly warmed with cream or ice cream, accompanied by an expertly made cup of leaf tea or a barista-made coffee.”

“Of course being a business with a proud 82-year tradition of serving delicious treats, we’re still making our traditional Hot Cross Buns for the die-hard fans – and they are better than ever this year – hand rolled and hand iced by our bakery team.”

For the youngest members of the family Shingle Inn have also created a cute ‘Lil Chick’ biscuit available individually or in a giftpack of 5. There’s also a competition on for the most inventive place Lil Chick can be found on Instagram.


Shingle Inn background

Born in 1936, in the midst of the Great Depression, Shingle Inn is more than just a cafe; it is a fascinating part of Australia’s, and more specifically Brisbane’s, local history.

This iconic café holds a special place in the heart of people of all ages.

Their range of delicious and decadent baked goods helped establish the Shingle Inn’s popularity. The bakery products continue to be produced as they have always been – lovingly crafted by hand by the team of Shingle Inn bakers using traditional methods and ingredients. Shingle Inn’s bakers still use real butter and real eggs, which sets them apart from many other products available in today’s modern cafés.

In 2018, the Shingle Inn celebrates 82 years, with 53 locations right across Australia in Queensland, Victoria, WA and NSW.

@shingleinn #shingleinn #lilchick




Shout Communications – Liz Miers 0447 223 021 /


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