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tel: 01747 823711
email: info@panary.co.uk
Upcoming Panary Courses
- 8 Sep, Sourdough
- 24 Sep, Basic Breads & Fermentation
- 25 Sep, British Traditional
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Testimonials
Around the long, central table that fills much of the classroom, beginners and aspiring artisan bakers alike weigh, measure, mix and shape under Paul’s watchful eye. He carefully explains baker’s percentages, the importance of slow fermentation and the need for good flour. At least 20 per cent of the people in these courses are professionals in food in some way; but most students are household bakers who want to get better. He says: “ I find it a real pleasure to teach. First of all, I enjoy sharing my knowledge. That’s the principal thing. The second is that I like the contact with the different people who pass through my hands”.
— Kylie Walker, Food & Wine Editor, The Age, Melbourne, August 2005
About
your tutor, Paul Merry
An Australian, he had his own bakery with wood-fired oven outside Melbourne, where he enjoyed for over a decade the life of the village baker in an appreciative community.
He considers that the step from being a master of your trade to becoming a teacher and a consultant is a natural and easy progression. “During the years I was in my bakery I enjoyed having apprentices, and to watch them flourish into competent bakers was deeply rewarding. I have always enjoyed teaching my craft, and now I see it as a worthy duty given that the craft itself faces extinction unless others are persuaded to put the clock back to allow time for fermentation and the proper handling of dough.”