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New ZealandFlavors · Bath
Sweet bread made from leavened dough with milk, eggs and butter, topped with crushed sugar and, in many versions, with currants and a sugar lump inside. Associated with the city of Bath since the 18th century, it is served at breakfast and at afternoon tea.
Traditional sweet from Bath, Inglaterra
Also known as: Bath buns
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Bath bun — Bath, the United Kingdom
The Bath bun is a small, round sweet roll made from leavened dough enriched with milk, eggs and butter. On top it has crushed sugar in pieces and often Corinth raisins; in several recipes, a sugar lump is hidden in the base of the bun.
Bath buns appear in the 18th century, when Bath was the most frequented spa town in England. Older recipes used caraway seeds coated in sugar. A local account credits the creation to the physician William Oliver, who reportedly offered the buns to spa patients; this is a tradition without documentary confirmation. Jane Austen, who lived in Bath, wrote in an 1801 letter that she was spoiling her stomach with Bath buns.
In 1851, at the Great Exhibition in London, hundreds of thousands of Bath buns made at scale were consumed—heavier and with less butter. From then on, industrial versions spread across the country, and those who defend the old recipe distinguish the Bath bun of Bath from the so-called London Bath bun.
The Bath bun should also not be confused with the Sally Lunn bun, another town bread, large and soft like a brioche. In Bath, the Bath bun appears in bakeries and tea rooms and at the afternoon tea served in the Pump Room, beside the Roman baths.
Bath , Inglaterra
Sweet bun associated with the city of Bath since the 18th century, when the city was England’s major spa centre.
Wheat flour, milk, eggs, butter, sugar, leavening; crushed sugar on top; Corinth raisins and, in some recipes, a sugar lump inside. Older recipes used sugar-coated caraway seeds.
By hand, whole or split in half, sometimes with butter, accompanied by tea or coffee.
All year round, at breakfast and at afternoon tea.
Your questions
The Bath bun is small, sweet, with crushed sugar and currants on top. The Sally Lunn bun is large and soft, similar to a brioche, and is usually served split and toasted with sweet or savory toppings.
A Bath tradition credits the creation to the physician William Oliver in the 18th century, but there is no document that confirms this.
In the city’s bakeries and tea rooms and at the afternoon tea served in the Pump Room, next to the Roman baths.
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