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Noisette's rendition of an Easter classic: the hot cross bun

Let’s face it: one of the best things about Easter is eating. One of the best things about Easter-time eating is a bun that’s fruit-spiced and branded with a white cross.

At Noisette, a Laurent spin-off on Bay St, these buns are light and fluffy, with an almost caramelised crusty top. If you feel like taking them home with you, pick up a six-pack from the counter to devour on your lonesome – I mean, with friends – later. After Easter, you can still get a vague hit of HCB lovin’ with a fruit bun or the excellent raisin toast.

Coffee is generally great, depending on who makes it. There is the occasional bitter pill to swallow, but otherwise I’m content to sip nothing less than a bowl of café latte while flipping through the newspaper, ignoring the decadent pastries that are sitting on the counter, just waiting to be bitten into. The tarts, glistening in the light, look as good as they taste, and are excellent fuel for the beachside jog you’ll invariably consider that afternoon.

If savoury is more your style, swing by at lunchtime for a crusty baguette packed with flavour combinations such as smoked salmon and egg. The bread is excellent, and is outsourced to many cafes and restaurants around Melbourne – including the Press Club, judging by the multi-grain pyramid-shaped roll consumed there last week.

Verdict: Let them eat cake (or cherry tart). If you like it sweet, you’ll like Noisette.