Family-run Skipton Street Bakery and Cafe is no exception.

Bakery owner Andrew Juggins said sales had been a little bit slower around Easter this year which was possibly due to supermarkets beginning to sell the baked goods just after Christmas.

Customers are moving away from the traditional fruit flavour as more creative flavour combinations popping up everywhere.

Skipton Street Bakery and Cafe creates three different flavour combinations - traditional, white chocolate and raspberry and double chocolate chip.

Mr Juggins said the traditional flavoured hot cross bun was still popular with many of his customers.

"A lot of the older people still want traditional ones but they don't want peel in them," he said.

First year apprentice pastry baker Zack Jansen joined the Skipton Street team in February this year.

He said it was great to be brought in to join the family-run business and learn the trade.

Initially wishing to be a maths teacher, Mr Jansen now starts work bright and early at 5am every day to begin baking.

"I'm really enjoying it. I like being able to create something from really basic ingredients into such a variety of colourful bakery products," he said.

A hot cross bun is traditionally a spiced sweet bun made with currants or raisins with a cross on the top. It is traditionally eaten on Good Friday as a way to mark the end of Lent.

It is traditionally made from a handful of simple ingredients including flour, yeast, sugar and mixed spices with the whole process taking about an hour and a half.

The Juggins family have owned Skipton Street Bakery for 11 years. The bakery will re-open after Easter.