Craving North End Farm Cinnamon Buns
Images by Brette Little and Chelsea Newcombe
Image by Chelsea Newcombe
It is rare to see Salt Springers lined up for anything before 10am on a Saturday. What could possibly be precious enough to coax us out of our homes and gardens? Believe it or not, it’s the humble and supremely delicious cinnamon buns from North End Farm.
I first learned about these cult-status treats at the Tuesday market, when I noticed a line-up stretching halfway down the entire row of vendors. Rather than deal with that nonsense, I went straight to the source.
Rob and Sally Dailly’s farm stand off North End Road is a joy to visit, although “stand” isn’t a truthful descriptor; it’s more like a fully-functional market (with payment by an honour system) stocked with coolers of meat, various local preserves, racks of veggies and tons of baked goods. The cinnamon buns are baked fresh on Saturdays and Sundays and you need to show up early (before 11am) in order to snag one before they sell out.
So what exactly makes these buns so good?
Perfect size. These aren’t massive frisbees that will make you regret your life choices, but a decadent handful just large enough to indulge in.
No icing, all cinnamon. TONS of cinnamon. These are for people who really love the taste of cinnamon and don’t want it watered down by sugary goop.
Soft and perfectly baked. Nothing ruins a cinnamon bun like a tough exterior and burnt sugar crust.
Image by Chelsea Newcombe
Go ahead and try one for yourself but just make sure to save some for the rest of us, deal?
North End Farm is open 10am-5pm Thursday to Monday (closed Tuesday and Wednesday) at 2521 North End Road.
