Hot cross bun lovers have been queueing down the street since 6am for the chance to get their hands on a coveted Easter treat.

Brighton residents woke up early to get their hands on the fabled buns from Ravens Bakery in Ditchling Road, dubbed the “best in Sussex” by fans.

Queues for the hot cross buns stretched along the street with some people prepared with chairs and flasks of tea to await out the grand opening at 7.30am.

The Argus: Brian Long, 72, outside Ravens BakeryBrian Long, 72, outside Ravens Bakery (Image: Simon Dack)

Judith Thompson-Ford, 52, who was one of the first in line, said: “We were watching the Lionesses in London last night so we didn’t get in until late but we were there at 6.30am.

“Me and my daughter Verity do it every year to start of the Easter weekend, we buy them and then give them out to friends and family.

“We have been doing it for about five years but the chairs and flask of tea are a first. They are the nicest hot cross buns I have ever eaten.”

Queues for the buns stretched right along the street as hundreds of people waited patiently to their hands on the buns.


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One woman was spotted with a wheelbarrow, presumably she was hoping for a big haul from the shop which has been open for over a century.

Many of those waiting buy the buns by the dozen.

The Argus: Judith and Verity Thompson-Ford outside Ravens BakeryJudith and Verity Thompson-Ford outside Ravens Bakery (Image: Simon Dack)

Brian Long, 72, was first in the queue after reaching the shop at 5.50am after walking from Lewes Road.

He said: “It’s the first year I have been at the front. They’re the best in Sussex.

The Argus: Ravens Hot Cross Buns in the window of the shopRavens Hot Cross Buns in the window of the shop (Image: Simon Dack)

“I think I will bring a chair like some people did next year. We have got my grandson down this year so I am sure we will do something nice.”

Queueing for Ravens hot cross buns has become a Good Friday tradition with dozens flocking to the shop every year.

The shop sells thousands of hot cross buns across the Easter weekend.