The "revel bun" from Cornwall is baked for special occasions, such as anniversary feasts (revels), or the dedication of a church. Saffron was historically grown in the mild climate of Devon & Cornwall but it is likely that saffron from Spain had been traded for centuries before.[2] In the West of Cornwall, large saffron buns are also known as "tea treat buns" and are associated[3] with Methodist Sunday school outings or activities. In parts of Britain, the buns were traditionally baked on sycamore leaves and dusted with powdered sugar.[citation needed]