Tong Min Li

By EMMA KELLY - East And Bays Courier | Friday, 21 March 2008

HOT TO TROT: Tong Min Li is proud of his award-winning hot cross buns.

Tong Min Li has risen to the challenge – his Easter buns have been named Auckland’s best for the third year in a row.

Customers nominated the hot cross buns made by the owner of Manurewa’s Hill Park Bakery for the Champion Easter Bun Bake Off by text message.

Mr Li, who emigrated from China nine years ago, left his job as an electrician to start baking in New Zealand.

He now runs his own bakery with the help of his family.

"We didn’t have hot cross buns in China," says Mr Li, who began making the traditional buns after seeing them in supermarkets.

In the lead-up to Easter, Mr Li and his team of bakers rise at 12.30am to begin cooking for a 6.30am opening.

"We used to start at 2.30am but we always ran out of time."

He estimates the shop sells 1000 buns a day.

Customers have even travelled from Hamilton and Wellington just to try the winning buns.

The bakery will sell the buns for up to two months after Easter, thanks to their popularity.

Mr Li won’t reveal his secret ingredient but admits he spends hours researching recipes at the library.

"We try many things and always ask our customers for suggestions," he says.

The hardest part of making the region’s best buns was trying to impress the judges for a third time, he says.

"They want to see a better bun every year. It’s getting harder to reach perfection."

Bakeries throughout New Zealand submitted their six best buns for judging.

Goodman Fielder spokesman Mike Turlej says the judges consider the buns’ texture, flavour, fruit distribution and the symmetry of the crosses.

Although Mr Li missed out on the national prize, he says the best thing about winning the regional award is seeing the smiles on people’s faces.

"I just love to see the customer satisfied."