Not a sourdough bun. But a new obsession of mine in my pastry baking. Soft, delicate, and fragrant, these buns are infused with the bright, floral flavor of hibiscus. Made with 10% whole grain for added depth and nourishment, they are gently sweet, beautifully tender, and unmistakably Mòso.

I chose Hibiscus as it is directly inspired by the beautiful hibiscus hedge that rose along my fence in my childhood home. It no longer exists, but I was spoiled by its splendor during my formative years.