risen
savor — guide to food & dining on the azalea coast
Greek tsoureki braided into loaves or coiled into wreaths are baked with whole,
colored eggs; Polish babka and paska served in slices like cake,
British hot cross buns, and American honeyed bunnies
are customs steeped in religious significance and
new traditions inspired by childlike whimsy,
shared during Easter celebrations.
By Brandy Brinson • Photography by Joshua Curry
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Every Easter, Des Saffo makes five loaves of these
beautiful breads, one for each of her children.
The tantalizing aroma of bread signals the onset
of the Easter holiday in many Greek homes.
www.wrightsvillebeachmagazine.com WBM
