Cooking - Bread Making Basics - Easter

Learn how to make Hot Cross Bun and Easter breads at this workshop in Sydney.

Join Chef Jeffery Simonetta as he shares his years of bread making knowledge. You will learn the art of working with yeast and create three very different bread styles that have great versatility so you can then go home and make your own creations!

The class will cover all you need to know to start your bread-baking journey, including tools, weighing, mixing, rising, shaping, baking... and eating!

On the menu
  • Hot Cross Bun Loaf (Jeffery’s recipe, pictured above) served with lashings of Pepe Saya Butter
  • Pane di Casa – Ciabatta to be eaten with cheese, olives and wine
  • Bread loaf - sandwich loaf
  • Bread rolls - and variations, with olives, sundried tomato, rosemary, Nutella

All bread varieties will be served with enough accompaniments to make you feel pleasantly full for lunch – with glass of wine.

About the Chef

Jeffrey Vincent Simonetta is an Australian–Italian Chef who has worked under some of Australia’s most influential Chefs. His family background, thick with Italian culture, influenced the way he sees cooking and produce. It taught him: “to be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”.

"Easter morning has always been my favourite for holiday breakfast, with fresh hot cross buns straight from the oven and a smear of nutella… it doesn’t get much better. Now there is a way to enjoy that warm hot cross bun feeling for days after Easter, with this Hot Cross Bun loaf. Cut it any way you like and toast it up, or even eat it as is, with a dash of butter." – Jeffery


The Essential Ingredient Surry Hills
146 Foveaux Street, Surry Hills

Please note: Street parking is very limited nearby. You might try St Margaret’s Car Park at 417-435 Bourke Street, Surry Hills. It is a 5-minute walk from the venue, with casual parking rates after 5pm at approx. $4/hour.

On the day
  • We’ve cut out disposable plastics, so please bring your own food containers to take any leftovers home
  • All participants must wear closed-in shoes
  • Aprons supplied, but dress appropriately for the kitchen, and tie back long hair
  • Arrive up to 15 minutes before the class start time
Booking conditions
  • Withdrawal from this course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

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