Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2013
- 25 May, 2 Day French / Sourdough
- 7 Jun, 3 Day Going Professional
- 14 Jun, 1 Day Basic
- 22 Jun, 1 Day French
- 5 Jul, 1 Day Sourdough
May 2013
June 2013
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Testimonials
As I sit here eating our delicious semolina bread for breakfast, I wanted to send you a brief note for a truly wonderful three days at PANARY. For me, your course was pitched at just the right level. I loved the way we gradually became more confident and at the end, you were letting us “just get on with it”....(that’s how it appeared anyway, the mark of a good teacher!).
— Jonathan Darnell, April 2012, Alicante, Spain
1 Day Italian
This course aims to capture the fun of those quintessential Italian breads like pizza & focaccia.
Panary | 1 Day Italian
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.
Have fun making the remarkable and irregular grissini which will stun your friends at the cocktail hour; make a superb rustic bread from the Italian south with golden semolina.
1 Day Italian Students
Course Programme
(Refrigerate focaccia)
Panary | Grissini Before
Upcoming Course Dates
July 2013
October 2013
N.B.
Most students are keen to use the wood-fired oven on this event and we have great excitement while baking the pizzas. However, it does remain optional, and the group could elect to use the conventional electric baker’s oven.
Panary | Grissini After
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