Craft Baking Courses
Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2012
- 25 Feb, 1 Day British
- 2 Mar, 3 Day General
- 9 Mar, 1 Day Italian
- 10 Mar, 1 Day Wood-fired oven
- 17 Mar, 2 Day British
February
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Testimonials
If you want to know how to make real bread, then Paul Merry, a master baker with boundless enthusiasm, is your man. In the beautiful setting of a working watermill in Dorset, his PANARY courses are empassioned weekend workshops where bread is made and discussed in equal measure.
— Jonny Hughes, Waitrose Food Illustrated, Sept 2003
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)
Upcoming Course Dates
March
May
August
November
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.
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