An increase in demand for hot cross buns has proved to be a mixed blessing for Crow Lane Bakery.

It is good as business is anything but slow and bad as it means working long, stressful hours in an effort to keep up with demand.

And the demand for hot cross buns has increased tremendously over the years according to Kameel Ahmad, general manager of the bakery.

"For the last three years we have stopped taking orders because we got so many it was hard to keep track of them, but we are producing so many buns that no one will go home without any," said Mr. Ahmad.

The logistics of producing the estimated 90,000 buns this Easter are staggering.

"Last year we made seventy-five thousand buns, so our target amount was much higher this year. In order to produce this amount, it will take about 3,000 pounds of flour," said Mr. Ahmad.

Although the bakery is producing large amounts of buns in a short period of time, each batch is taste tested, something that Mr. Ahmad says can take a toll on the taste buds.

"Sometimes I get tired of eating them," he said.

Mr. Ahmad believes the increase in demand is due to a matter of convenience. "People don't want to bother with the process of baking buns themselves anymore, especially since they're happy with the price and quality that Crow Lane offers.

"I've worked in various places in the world and have never made as many hot cross buns as I've made since moving to Bermuda," said Mr. Ahmad. "Worldwide, people eat hot cross buns during the Easter season, but never have I seen them consumed as I have here. We start selling them three weeks before Easter and still have to constantly restock stores."