Craft Baking Courses

PANARY runs a selection of craft baking courses which run over 1, 2 or 3 days.

Class sizes are limited to 6 places to ensure a small group and tutorial atmosphere.

Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm.

Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL

One-Day Courses (10:00am-5:30pm)

Basic

Discuss yeast, fermentation, and flour. Knead white and wholemeal, make buns with a “ferment”. Hands-on shaping practice, …read more >>

Italian

This course aims to capture the fun of those quintessential Italian breads like pizza & focaccia. Learn to make and bake these flatbreads with flair, creating a thin crust, good flavour, and the right amount of additions or topping to achieve a subtly satisfying result…read more >>

Sourdough

Examine traditions from Europe that led to the whole style of baking we know as “sourdough”. Understand processes and help explode some myths and fanciful practices that surround sourdough. Pain au levain (PANARY’s flagship wheat sourdough), Russian rye, and spelt – a trio of remarkable sourdough breads made on this day. While waiting for these slow provers, …read more >>

French

Working with poolish you will make and roll out elegant sticks, as though you were aspiring to make an authentic baguette. Another white dough will be made for practising French shapes like the boule and the batard, …read more >>

British

The breads on this course will draw out the range of British types and shapes. With the wholemeal dough we shall focus on tinned bread. The white dough will yield rolls,cobs, plaits, bloomers, and the cottage style. …read more >>

Wood-fired Oven

Enjoy an exciting day with the masonry oven where you are learning to have the right food ready for the descending heat of the oven …read more >>

The weekly “Apprentice Day”

Every Thursday I am using Cann Mills flour to make bread for retail sale in local deli shops and village stores. Trainee bakers are welcome to join me …read more >>

Two-Day Courses (first day: 10:00am-6:00pm; second day: 9:00am-5:30pm)

Basic

An introductory course with discussion on yeast, the fermentation process, and flour …read more >>

British

Good old-fashioned cottage loaf or London bloomer, learn the handskills needed for these shapes, as well as the familiar tinned loaves. Use sweet English wholemeal and blends of white flours made by English millers …read more >>

Continental, Italian & French

Make memorable loaves with that open bubbly texture that we get in Continental breads. Learn the professional baker’s approach to using a poolish for making a real baguette …read more >>

French – with Sourdough

Work with levains and poolish to capture the essence of French breads. During the two-day course learn how to manage the sourdough leaven (levain) …read more >>

Sponges & Pre-ferments

This course can be regarded as an advanced course for a baker who feels ready to explore the large topic of sponges generally. Similarly, it stands as a good next-level course for an enthusiastic baker who has attended PANARY previously, learning the basic elements of fermentation, and is now ready for higher craft levels. You will make English style breads with the typical firm sponge favoured in the British Isles; to be compared with the highly yeasted “flying ferment” which is very wet …read more >>

Three-Day Courses (first day: 10:00am-6:00pm; second & third day: 9:00am-5:30pm)

Three-day General Course

This course will involve a fluid programme with multiple choices. There is scope for the students themselves to set their own programme …read more >>

Taking it further…….going Professional

Perhaps you are contemplating bread as a career or a business, or as an additional level in an existing catering firm. Perhaps you are restless for a lifestyle change and want involvement with a simple and honest calling – the “staff of life” …read more >>

N.B.

• It is possible to attend the three-day courses for only two days.
• Some three-day courses end on Thursday, “Apprentice” Day. On these occasions the third day is optional, and pricing will follow the two or three day pattern.
• The wood-fired oven can be used by request on any three-day course.

Courses start at 10.00am on the first day. Any day thereafter at 9.00am. Courses finish between 5 and 6pm.

SPOUSES AND PARTNERS – are welcome to attend drinks in the bakery.