Before the chocolate bunnies and pastel eggs, there was bread.

For centuries, Orthodox families across Europe have marked Easter with enriched, aromatic loaves—golden, glossy, and fragrant with spices that vary by region but share the same spirit of celebration and renewal.

 

This workshop explores the art of Orthodox Easter breads, from Greek tsoureki to Eastern European paska to Romanian cozonac. You'll learn the foundation of enriched dough, then discover how different cultures transform it through distinctive spices and techniques.

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Mediterranean mahlepi and mastiha, Slavic saffron and citrus, Romanian rum and lemon. Same foundation, infinite expressions.

The Experience

 

Over four hours, you'll mix, shape, and braid enriched Easter dough from scratch, learning the techniques that have been passed down through generations.

While your dough rises, we'll share a harvest-style lunch over a glass of wine or tea/coffee. Time to rest, connect, and discuss the traditions that make these breads sacred.

 

Then you'll shape your loaf using traditional braiding techniques, bake it to a glossy golden finish, and leave with both a finished loaf (ready to enjoy or freeze for Easter) and prepared dough to bake at home.

This about honoring tradition, understanding technique, and connecting to something larger than ourselves.

 

What You'll Learn

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• The fundamentals of enriched dough: eggs, butter, milk, and patience

• How regional spices and aromatics transform the same foundation

• Traditional braiding and shaping techniques from across Orthodox cultures

• A versatile enriched dough recipe you'll return to year after year

 

This is technique-focused baking with cultural heart. Accessible for beginners, meaningful for anyone who values tradition.

Skill level: Beginner
Duration: 4 hours
Date: Saturday, April 4th, 2026 | 10:00 AM - 2:00 PM
What to bring: Apron, container for your breads, notepad and pen
Price: $110

Includes: Coffee, tea, wine, harvest-style lunch, all ingredients (including specialty spices), one baked Easter loaf, one prepared dough to take home

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