Which option is right for you?

Host looking for sourdough

Wants a currant bun for the coffee table that is explicitly labelled as made with sourdough, or confirmed as such by the baker. An artisan-style appearance alone isn’t enough.

Host looking for easy-to-share portions

Compares mini and standard buns by the number in each pack, and checks storage advice and allergens in advance for their guests.

Shopper who checks the grain base

Looks for a wholemeal or brown option and compares fibre per 100 g. Choosing a particular grain base doesn’t, in itself, tell you whether sourdough has been used.

What should you look for when choosing?

Decide whether sourdough is a must-have and how many buns you want to serve. Then compare the ingredients, nutritional information and allergens of the products that fit the bill.

What to considerWhat should you check?Who is this important for?
Sourdough An explicit mention of sourdough on the label, or confirmation from the baker; if needed, also ask whether baker’s yeast was used. If I’m specifically looking for sourdough, I want to be able to establish how this bun was leavened. This is the top priority for an estimated 36% of consumers.
Portions and storage The number and size of buns in each pack, plus storage and freezing instructions. For a coffee table, I want to serve enough buns without having lots left over; for around 29% of consumers, ease of sharing is the most important factor.
Grain base and fibre Whether the ingredients list includes wholemeal flour, and how much fibre the nutritional information gives per 100 g. I want to compare the grain base and fibre content of my options, even if sourdough isn’t essential. This is the main consideration for an estimated 21% of consumers.
Allergens and salt The up-to-date allergen information, including wheat and milk, and the ingredients list if you want to know whether baker’s salt or iodised salt has been used. I want to know which ingredients and allergens are in the buns before serving them; this check is the top priority for around 14% of consumers.

Common mistakes

  • Assuming an artisan look means sourdough

    A separate range of sourdough loaves tells you nothing about how a currant bun is leavened. For example, Jumbo lists baker’s yeast in its regular raisin and currant buns.

    Check the ingredients for the exact bun you’re considering, or ask the baker how the dough was made.

  • Taking wholemeal or sourdough to mean the product is allergen-free

    Wholemeal describes the grain base, while sourdough refers to the dough. Neither term, on its own, tells you which allergens a product contains.

    Check the allergen information on the pack you’ve chosen separately, including any potential traces if they’re relevant to your choice.

  • Assuming every currant bun contains iodised baker’s salt

    According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So its presence varies from product to product.

    Look for baker’s salt or iodised salt on the label, or ask the baker.

  • Choosing a size without a storage plan

    A pack of large buns may not suit the number of guests as well as mini buns. Any leftovers will also need to be stored according to the product-specific instructions.

    Work out how many portions you want to serve, then check the pack for advice on storing or freezing any leftovers.

Brands to consider

Albert Heijn

Provides product information for raisin and currant buns, as well as a recipe for wholemeal currant buns.

  • The product information lists ingredients, nutritional values and allergens, and includes freezing advice.
  • However, its regular raisin and currant buns aren’t confirmed as sourdough. Albert Heijn warns that ingredient and allergen information can change.

Jumbo

Lists both regular raisin and currant buns and a separate range of rustic sourdough loaves.

  • For its regular currant buns, Jumbo lists ingredients including baker’s yeast, raisins and currants.
  • The separate sourdough bread range doesn’t confirm that Jumbo’s currant buns are made with sourdough.

PLUS

Lists products including mini currant and raisin buns, sold in packs of 9.

  • The number of buns per pack, along with the ingredient and allergen information, can help you plan a coffee table.
  • The mini buns contain baker’s yeast, so don’t choose them based on their size alone if you’re looking for sourdough.

ALDI

Describes raisin and currant buns in a pack of 6.

  • The stated number of buns makes it easy to compare pack sizes.
  • Check the pack for ingredients, allergens and any mention of sourdough before choosing these buns.

Lidl

Lists currant buns in packs of 6, as well as mini wholemeal raisin buns as a separate product.

  • The product names help you distinguish between a regular currant bun and a mini wholemeal raisin bun.
  • Check the full ingredients, allergens and leavening method for the pack you choose; wholemeal doesn’t confirm that it’s sourdough.

Related products on Joybuy

Related products will appear soon.

Frequently asked questions

Is a currant bun that looks artisan-made automatically made with sourdough?

No, its appearance doesn’t confirm how it was leavened. Check whether the label mentions sourdough, or ask the baker how the dough for that currant bun was made.

Should I check for wheat and milk in currant buns?

Yes, check the current packaging for these allergens. Jumbo and PLUS list wheat and milk ingredients in their regular currant buns; PLUS also mentions possible traces of other allergens.

Is baker’s salt compulsory in Dutch currant buns?

No, according to the Voedingscentrum, bakers aren’t required to use baker’s salt. If the presence of iodised salt matters to you, check the ingredients list or ask the baker.

How should I store currant buns for a coffee get-together?

Follow the storage instructions for the product you’ve chosen. If you want to freeze any leftover buns, check the freezing advice on the pack.