This Easter, Melbourne’s cult-favourite gelateria teams up with the city’s most sought-after artisan bakery to create something truly special: a Hot Cross Bun Sundae that rewrites the rules.

A Hot Cross Bun, But Make It Magic.

Baker Bleu’s famous sour cherry and dark chocolate Hot Cross Buns meet Piccolina’s signature made-from-scratch gelato in a layered, spiced, utterly indulgent sundae.

Think – layers of Baker Bleu original Hot Cross Bun gelato, sour cherry jam, Hot Cross Bun crumb, Baker Bleu Hot Cross Bun chocolate sour cherry gelato, whipped cream, chocolate sauce, wafer cigar.

Each Hot Cross Bun gelato flavour will also be available by the scoop and take-home tub, and the specials offering will be rounded out with a take on Baker Bleu’s classic strawberry cheesecake tart.

Sandra Foti, founder of Piccolina, said: “Working with Baker Bleu has been incredible - they're masters of their craft, and together we've created something that captures the essence of Easter in a completely new way. Their Hot Cross Buns have so much depth, and when churned into our gelato, it feels like we've created something very special."

Baker Bleu founder, Mike Russell, said: “This collaboration with Piccolina makes perfect sense - quality ingredients, minimal intervention, maximum flavour. Our Hot Cross Buns are all about the slow fermentation process and letting those sour cherry and chocolate notes develop naturally. Sandra's team respects that approach, transforming those flavours into something completely different but still true to what makes our buns special."

The Piccolina x Baker Bleu Sundae lands in all Piccolina stores on Wednesday, 9 April and runs to Tuesday, 21 April.

Visit in-store at Piccolina, located on Level One.