A new sweet and soft offering has entered one of Adelaide’s and the world’s best markets, with Bun Voyage taking up the Producer in Residence space.
Bun Voyage may be new to the artisan bakery scene, but founder Cherizza Filamor is no stranger to the kitchen, having worked as a trained chef for the past 17 years. The Bun Voyage team set up at the markets last Tuesday and have also just launched new socials.
Originally from Manila, Cherizza’s passion for baking began at home, where she would make scrolls for friends and family. The concept behind Bun Voyage is inspired by neighbourhood bakeries in the Philippines, with a menu centred on the classic cinnamon scroll we all know and love: soft, generous and finished with creamy cheese frosting.
“Every scroll is inspired by a different place or culture, so customers get to experience something both nostalgic and exciting at the same time,” Cherizza said. “From the aroma of freshly warmed scrolls to the generous cream cheese frosting and globally inspired toppings, we wanted the experience to feel comforting, sensory and joyful.”
Each bun is features a unique topping inspired by a different culture that aim to take you on a journey around the world.
Bun Voyage takes these classic pastries and blends them with Southeast Asian flavours, like ube, pandan coconut and ensaymada cheese. Cherizza has also taken some local flavours from South Australia, highlighting local ingredients like Adelaide Hills honey and cheese.
“People are naturally curious when they see flavours like ube, pistachio-kataifi or candied lemon on cinnamon scrolls, and it has been really special seeing customers become excited to try something different,” Cherizza said.
“As a chef, being able to share my concept in such an iconic food destination feels surreal and very humbling.”
One of the menus stops is Belgium, with Brussels Bliss bringing together a cinnamon roll with Biscoff and caramel topping. Another is Manila, featuring organic ube and aged cheddar cheese for a sweet and salty tang.
Or perhaps the Dubai offering, with house-made pistachio cream, dark chocolate and crispy kataifi, is your dream destination. Each bun is going for around $9 a piece but boxes of four and six are available as a package, for those wanting to try more than one flavour.
Other signature flavours include Amalfi Feast (lemon candied lemon curd), Adelaide Delight (macerated berries) and the Paris Pleasure (Crème Brûlée-inspired).
“The dough itself is made to be incredibly soft and fluffy, almost like French brioche, which gives the scrolls a very distinct texture,” she said.
“As a chef, I also wanted the concept to feel genuinely handmade and artisanal rather than mass-produced, so every batch is prepared with a strong focus on flavour, texture, warmth and presentation.”
Bun Voyage are also offering a signature ube latte and for those who are unsure, the flavour is sweet and nutty with similar features to vanilla.
The Producer in Residence program gives small South Australian producers, start-up retailers and emerging eateries the chance to test their products and ideas in the real-life buzz of the Market.
Located at the North West Grote Street entrance, next to O’Connell’s Meats, the stall welcomes a new passionate producer every three weeks and Bun Voyage is ready to stamp your passport into their new space.
The team have noted that this is only the beginning of their adventure in Adelaide, so keep an eye out on their socials for updates after the pop-up.
Bun Voyage
Where: Adelaide Central Market
When: May 12 to May 30, Monday to Thursday and Saturday 8am to 5pm, Friday 7am to 9pm
For more info, click here.
