The Bath Bun
The Bath Bun (not to be confused with the Sally Lunn Bun) became notorious during the Great Exhibition in 1851 when records show that nearly 943,691 “London Bath Buns” were consumed during the five month exhibition.
The buns were originally a brioche or rich egg and butter dough topped with crushed caraway seed comfits.
Today’s Bath Bun is made from a sweet yeast dough and is sprinkled with crushed sugar after baking and often has a sugar lump in the centre of the bun. Bath Buns feature on the menu in the Pump Room and in nearby Hands Traditional Tea Rooms.
The Sally Lunn Bun
The Sally Lunn Bun is larger than the Bath Bun and is like an airy brioche, served with sweet or savoury accompaniment. Sally Lunn’s, the oldest house in Bath, has a museum in the basement and a restaurant on three floors.
Sally Lunn, a Huguenot refugee, arrived in Bath in 1680 and started work with a baker in Lilliput Alley. She introduced the baker to her brioche style bun and they soon became popular at the public breakfasts and afternoon teas that were in vogue at the time.
The recipe is a closely guarded secret which is mentioned on the deeds of the house.