Come explore typical Easter time baked recipes from different regions of Spain.

We will introduce you to the Catalan concept of a coca: a traditional dough that can take on many versions, both savory and sweet. We will prepare one of each: a savory version with vegetables and (optional) fish, typical of Lent, and a sweet crispy one with pine nuts and caramelized sugar.

We will also make the classic Torrijas, or Spanish (not French) Toast, which are not only yet another brilliant way to recycle day-old bread, but also take advantage of eggs, which are a-plenty this time of year! Serve alongside some sweet wine for dessert, or with hot chocolate for breakfast!

GF options for all recipes will be offered.