You don’t really need another reason to go to Two Hands in Tribeca. There's the breezy open space, all the pretty people inside and, of course, that stellar avocado toast that will melt the heart of any anti-trend curmudgeon. But chef and Aussie native Frankie Cox can’t help herself when it comes to this time of the year.
It’s not Easter without giving the people soft, fruit-studded hot cross buns, and she’s debuting them for the first time in New York City this weekend.
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“I had my first hot cross bun at 20 months old,” she says. “I think I fell in love with the smell of them first. The sweet spices permeate the whole house, and everyone flocks to the kitchen to lather butter onto the hot buns and enjoy with a cup of tea.”