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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Plan your visit
- All ingredients and professional equipment
- Freshly prepared seasonal lunch
- Tea, coffee and refreshments throughout
- All your breads and pastries to take home
- Detailed recipes and course notes
- Apron (you may also bring your own)
Join our expert tutor, Paul Raddan, on this one-day course of Easter Baking. Two easter Breads in one session.
Make your very own Hot Cross Buns and acquire all the skills and techniques to make a batch whenever you desire. As well as the traditional spiced fruit bun, there will be a chance to explore various recipe variations, including:
- Dark Chocolate and Orange Buns
- Raspberry and Almond Buns
- Traditional Hot Cross Buns
Learn something that’s a bit different too; Tsoureki.
A plaited bread made to celebrate Easter in Greece. Like a lot of celebration breads, this one is rich with milk, butter and eggs, as well as fragrant and unusual sweet spices.
No prior baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
The School of Artisan Food makes a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your food home.
Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.
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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