Kulich & Paska — Easter Bread Made to Order in Bracknell
The tall sweet Easter bread — enriched dough, raisins and peel, baked in a cylinder and finished with white icing poured over the top. Baked to order in Bracknell, in the size you need.
And the thing nobody explains: in Ukrainian паска is this bread, while in Russian пасха is the curd pyramid eaten beside it. Both are below.
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From this kitchen — the rest of the gallery.
What does a kulich cost?
| Item | Price |
|---|---|
Kulich / paska The tall iced Easter bread, in the size you need Cut in rounds from the top | Quoted per order |
Quoted per order, because both the size and the date move with the year. Страница по-русски · сторінка українською · everything else for Easter.
Order kulich or paska
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
Which word means which food?
This is the most useful thing on the page, because the words cross over between languages and the foods do not. The table below is what each one means to the person using it.
| Word | Language | What it is |
|---|---|---|
| Паска | Ukrainian | The tall iced Easter bread |
| Кулич | Russian | The same tall iced Easter bread |
| Пасха | Russian | A moulded pyramid of sweetened curd with peel, eaten beside the bread |
| Easter bread | English | Usually the bread, sometimes any of the above |
So if you are ordering for a mixed table, say the food rather than the word: the tall bread, or the curd pyramid, or both.
Why can a kulich not be made quickly?
Because the dough is loaded against itself. Butter, sugar and egg yolk all slow yeast down — fat coats the flour and sugar draws water out of the yeast — so an enriched dough this rich needs long, slow proving in stages, often with a starter the night before. Rush it and the crumb comes out tight and the bread goes stale the next day.
It is also baked tall in a narrow tin, which means the heat has a long way to travel. A kulich that looks done on top is routinely raw in the middle; the only way through is a lower oven and a longer bake. All of which is to say: ask early in Easter week, because the timetable is the recipe.
What else is on that table?
Blini through the week before Lent, syrniki on the mornings, and after the fast the layered cakes — medovik, Napoleon, Kyiv. Easter in this tradition is the end of seven weeks without butter, eggs or milk, which is precisely why the food that breaks it is made of all three.
Blini · Syrniki · Easter cakes and the dates · the layered cakes
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.