Category Archives: news

Firing a cold oven

By Paul Merry | Published: 04/02/2012
FIRING INFREQUENTLY – A COLD OVEN Life is easy with a wood-fired masonry oven when your routine involves much baking and daily firing of the oven. The masonry and the whole structure stays permanently warm and hence the daily firing is a topping up affair, with less time taken, less fuel used. This article concerns [...]
Posted in news | Leave a comment

Large ovens: separate furnace or fire on the floor?

By Paul Merry | Published: 23/11/2011
When customers for the large ovens are finding out about technical details before they place an order, it is clear that they are often confused about the position of the chimney, and the basic simplicity of an oven that is fired on its floor. The basic oven that is fired on its floor is the [...]
Posted in news | Leave a comment

What’s special about wood-fired ovens?

By Paul Merry | Published: 06/11/2011
Masonry ovens Often I am asked – what is it that is so special about masonry ovens? When my interest in baking grew to an itching urge to find out all I could within a few years so that I could set up my own bakery, these ovens were always called “brick ovens” by the [...]
Posted in news | 3 Comments

Newsletter 4, November 2011

By Paul Merry | Published: 06/11/2011
Dear PANARIANS all, The 2012 programme is now on PANARY’s website for all to see.   I wish to draw to your attention some of its features and changes. The main news item is the price reduction of all two-day courses.  As an aftermath of the recession, and now during this current and prolonged austerity period, [...]
Posted in news | Leave a comment

Newsletter, November 2010

By Paul Merry | Published: 08/11/2010
Dear Panarians, All PANARY course dates for 2011 are now on the website – www.panary.co.uk – and with this newsletter I can point out a few changes. Two theme courses have been deleted: Flatbreads and the two-day Sponges & pre-ferments. Students can still encounter a range of flatbreads by attending the Italian and Wood-fired Oven [...]
Posted in news | Leave a comment

Newsletter, July 2010

By Paul Merry | Published: 16/08/2010
The big thing to crow about here is the recently renovated PANARY website. Get along to www.panary.co.uk , and have a bit of a click around, and see if you agree that I am now entirely modernised. New course this year (2010 programme) is Sponges & Pre-ferments. While this course really should be thought of [...]
Posted in news | Leave a comment

Read Paul’s views on “craft”, as they appeared recently in two published articles

By Paul Merry | Published: 04/05/2010
Educator Profile -  appearing in the monthly newsletter of Slow Food UK, September, 2009 Master artisan baker and Slow Food member Paul Merry met with Catherine and Henry on their trip to visit the Dorset convivium. Paul has been involved with craft baking and masonry ovens for over thirty years, and has been teaching courses [...]
Posted in news | 1 Comment

  • Contact Panary

    tel: 01747 823711
    email: info@panary.co.uk

  • Panary Courses 2012

  • Panary News

  • Sign up for the Panary Newsletter!







  • Testimonials

    I would like to say how much I enjoyed the "Going Professional" course. The setting at Cann Mills provides a perfect environment for your relaxed and informal style of instruction. The mix of experience and skills amongst the group was quite wide for such a small number, yet you managed to pitch the course at a level where we all felt engaged in each activity. I particularly enjoyed the free flowing discussions that accompanied the baking sessions, and your "blue chair" moments were a good way of dealing with specific topics. I came away from the three days feeling invigorated, with a renewed enthusiasm for creating good and healthy bread for my customers, and an increased confidence in my skills and ability to develop as a baker. Now I have just had my first baking session and markets since the course. The knowledge I gained regarding dough handling and table skills meant that the work load was actually easier physically. This weeks baking will start to show the improvement in the finished loaves.
    — Ken Horne, Pin Pastry in Devon, Sept 2010