Of course Kate Reid’s version of a finger bun was always going to stand out from the crowd. Taking its inspiration from a traditional croissant, split and jazzed up with a coconut frangipane and strawberry jam filling, it’s twice baked then finished with coconut whip icing and desiccated coconut. If you’re after a finger bun with attitude – spikier and bolder than its traditional brethren – you’ve come to the right place. Look out for it periodically on the specials list. Justify standing in the inevitable queue by doubling down on the order and eating your bodyweight in classic croissants for good measure. Multiple locations; lunecroissanterie.com

If the pastry gods are smiling upon you this day, the good folk at Double Dutch will be serving their finger-bun special. Their elevated version uses local organic flour for a fluffy shokupan bun base, gussied up with their house-made strawberry jam and a cloud of vanilla chantilly cream. It’s the supermodel version of the finger bun, and definitely a multi-napkin affair. If the finger bun gods aren’t smiling, the Dutch-style pull-apart bun or the bee sting bun – filled with almond praline buttercream – are a mighty fine consolation. Grab a coffee and start exploring the exciting world of sweet carbs. 61 Stubbs St, Kensington; doubledutchbakery.com.au

It’s not often we have the chance to sing the praises of Big Pastry, but credit where it’s due: this Australian baking behemoth does a mighty fine finger bun. Teeth? Who needs them when you’ve got a super-soft sweet and bready baton, topped with baby-doll-pink Boston icing and an insouciant sprinkle of 100s and 1000s? Go crazy and get yours with white fondant and choc chips, or choose minimalism with the white-on-white version topped with a fine sprinkle of desiccated coconut. They sell close to 100,000 of these bad boys each week, which really makes them Big Finger Bun. Multiple locations; bakersdelight.com.au

A visually compelling finger bun is among the many fine things baked by Zoe Pearce, an alum of Beatrix Bakes, who heads up this standalone offshoot of the Maker Coffee mini-empire. Factor in a tart-edged blackcurrant compote and whipped cream innards and finish with a glossy blackcurrant glaze that should be trending on the Pantone colour chart sometime soon, along with the requisite sprinkles. Voila, your morning tea is totally made. The blackcurrant bun is a perennial star of the pastry cabinet, while monthly changing specials might include a malty Milo version, or a blood orange and poppyseed bun. 117 Burnley St, Richmond; bakerofthings.com.au

Geelong’s best export since the two Gary Abletts, Routleys Bakery doesn’t dare mess with the trad finger-bun script. That means the bun is soft and sweet, the sultanas and currants dotting the dough add little bursts of fruity sunshine and the splodge of strawberry fondant icing is an unapologetic flamingo pink. The Victorian finalist for Australia’s best finger bun in Wotif’s 2024 Uniquely Australian awards, you’ll find them at the bakery’s various locations in Geelong and Melbourne’s west – or plan ahead, order online and get them delivered to your door. Order a steak, cheese and bacon pie while you’re at it. Multiple locations; routleysbakery.com.au