Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID EaBakPR
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What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Celebrate the flavours and traditions of Easter on this hands-on baking course with expert baker Paul Raddan.
Throughout the day, you’ll learn how to make two much-loved Easter breads, developing the practical skills and confidence to recreate them at home for family and friends.
Working with enriched doughs, spices and traditional seasonal ingredients, you’ll explore the techniques behind light, fluffy Hot Cross Buns and the beautifully braided Greek Easter bread, Tsoureki. Along the way, you’ll learn how ingredients, fermentation and shaping contribute to the flavour, texture and character of these celebratory bakes.
What You’ll Learn
Through practical baking and expert guidance, you will:
- Learn how to mix and develop enriched bread doughs
- Understand the role of fermentation in creating flavour and texture
- Develop confidence in shaping, plaiting and finishing sweet breads
- Explore the use of traditional spices and flavour combinations
- Gain the skills to recreate seasonal celebration breads at home
What You’ll Bake
During the course, you’ll make:
Hot Cross Buns
Master the skills and techniques needed to create soft, lightly spiced Hot Cross Buns from scratch. Alongside the traditional recipe, you’ll have the opportunity to explore a range of delicious variations, including:
- Traditional Hot Cross Buns
- Dark Chocolate and Orange Buns
- Raspberry and Almond Buns
Tsoureki
Learn how to make this traditional Greek Easter bread, known for its rich texture and distinctive braided shape. Made with milk, butter and eggs, Tsoureki is enriched with fragrant spices that give it its unique flavour and make it a centrepiece of Easter celebrations.
Who Is This Course For?
This course is perfect for home bakers, food enthusiasts and anyone looking to expand their repertoire of artisan sweet breads. Whether you’re baking for Easter celebrations or simply want to learn new techniques, you’ll leave with valuable skills and plenty of inspiration.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
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Paul RaddanPaul’s love of baking started early, with happy memories of Sunday morning baking sessions at his Nan’s house.
Following Paul’s degree in Psychology at Reading University, the pull of the kitchen proved too great, and he spent the next 15 years in restaurants and kitchens across the East Midlands. A love of baking meant that he was baking bread and cakes on his days off as well as at work. When Paul’s wife established a sourdough culture in 2009, this obsession worsened!
Following a move to Rugby in 2012, Paul made the leap into full-time baking, and Rugby Real Bread was born. He started in his home kitchen, before building an extension to make space for the rapidly increasing oven and fridge space needed. Paul served the local community with an array of cakes and both yeasted and sourdough breads. Savoury scones were also very popular, favourites being feta & spinach, stilton & walnut and cheddar & marmite.
Sharing Paul’s love of baking and real food has always been important to him; Paul teaches practical classes at schools, food festivals, charities, adult education centres and community groups. He also run a Bread Club for local baking enthusiasts, so people can get together and showcase different breads and recipes.
Paul’s courses are fun, imaginative learning experiences. They will inspire you to take back what you have learned to your kitchen at home and to continue to spread the love of baking and good food.
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