Earlyrise Baking Company expects to make “tens of thousands” of hot cross buns in the days leading up to Easter, including Easter Saturday and Sunday.

Baker John Stevenson said he uses a traditional family recipe for his hot cross buns.

“Earlyrise Baking has made thousands of Easter buns, over the Easter season, all baked fresh daily,” he said. 

The locally-made buns are then sold throughout the central west and even in Sydney.

A Bakers Delight spokesperson said they make about 900 hot cross buns in the week leading up to Easter.

While the traditional hot cross buns remain the favourite for most consumers, both bakeries report the other flavours, such as fruitless, chocolate and mocha, also prove popular.

The Heart Foundation has put out a reminder advising long walks and portion control throughout the weekend.

Heart Foundation NSW Chief Executive Kerry Doyle warns that an Easter treat can have lasting effects beyond the holiday.

“A good way to put it into perspective is to consider how long all this additional energy would take to walk off,” she said.

On average a Cadbury Dairy Milk Creme Egg can take a 33 minute walk to burn off the extra energy while a Hot Cross Bun can require up to 45 minutes of exercise to equal the calories, before taking into account any added butter.

“Easter is a great time to get outside and do some activity with your family and friends - so while you may be indulging in some chocolate, remember to balance that out with some walks as well,” Ms Doyle said.