News
Holy Buns! Culinary Masters move 3,000 Hot-Crossed Buns in TCI over Easter
By Deandrea Hamilton
Editor
She has sold over 3,000 hot crossed buns this Easter season so far. That is triple what she baked up last year and the success of the Good Friday staple from the kitchen of RiJo’s Pastries, based in Providenciales is due to a very smart collaboration and a tremendously talented pastry chef.
Magnetic Media wanted to fast track the Good Friday menu after a little chat with Nevann Missick of RiJo’s and Chef
Chef Nik prepares the food. Chef Nevann prepares the bread.
Throughout the Caribbean Hot Cross Buns are traditionally eaten over the Christian Easter religious holiday to symbolise the crucifixion of Jesus on Good Friday.
Re-enacting the eating of the unleavened bread and fish, a Jewish custom during the time of Passover, the modern day church and Christians hold true to the meal and buy pounds and pounds of fish and pans and pans of hot-crossed buns.
Over time however, islanders have become creative with the traditional meal taking it from simple to simply fantastic. One such culinary advancement comes from Nevann, a 34-year-old single mother and baker.
Nikita Skippings has a restaurant in the Grace Bay area of Providenciales and his fare is world renowned for flavor and infusion. He also has an undeniable touch for re-creating island favourites and if you have ever thought you wanted to propose marriage to his freshly baked bread, which often sides with his savory souses and stews, then it’s Nevann you can hold responsible.
Nevann says she makes her Hot Crossed Buns to last. They will not get stale or tough. They are crafted to remain soft and yummy. No need to reheat to bring them back to life, they have a formula of ingredients which are kept secret but are free to enjoy when you bite into one.
Also unique, the colour or look of a Nevann Missick’s hot crossed bun. She says the intention is to bring back that old-school style. It is etched in her memory, what her Salt Cay family would make at Easter and now, she is keeping that tradition alive.
As you’ve likely guessed, Nevann credits affability and capability in the kitchen to her Salt Cay roots and gives kudos to her step-father who taught her how to bake white bread. Today, even he has had to admit the student has become the master.
You can order these. You can stuff them with Jamaican cheese. You can have them with your bush tea or dip them in hour faviourite soup. Nevann just wants you to love what she has created adding that when we support her baked goods business at Crackpot Kitchen or anywhere, it is tangible help for her family and a more promising future for her two boys, after which her pastry business is named.
You can credit the creation and popularity of RiJo’s Pastries to the forced shelter in place of the Coronavirus Pandemic and its actual success in the market the bold business savvy and confidence of another rising star of the Turks and Caicos.
Nikita CHEF NIK Skippings
Turks & Caicos Islands Culinary Ambassador
Owner at Crackpot Kitchen