31 March (Sat) 11:00am -3:30pm : -1
14 April (Sat) 11:00am - 3:30pm : 9
10% discount for returning participants
Many Christian cultures around the world bake up lavish sweet and savoury celebration breads for Easter, as part of the Easter Sunday feasts which follow the traditional fasting season of Lent. Learn how to make modern and classic festive Easter breads with Christopher’s all-new recipes.
1) Houjicha & Apricot Hot Cross Buns
A new Asian spin on English hot cross buns, delicately infused with Japanese houjicha (roasted green tea) and studded with two kinds of dried apricots. Soft and aromatic, and ideal for toasting and buttering in traditional fashion.
A savoury specialty of Naples in Italy, where it is typically made in large sizes and quantities for the whole family to enjoy. This hearty ring bread is a simple recipe great for potlucks, picnics and snacking, packed with salami, provolone and pecorino cheeses, and hard-boiled eggs, all seasoned with freshly ground pepper.
A grand and golden Easter treat from Romania, with a fluffy cinnamon-scented dough braid encircling a centre of rich, smooth lemon cheesecake with rum-soaked raisins. Straightforward to make and splendid to see.
Maximum of 12 participants.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.