Craft Baking Courses
Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Upcoming Panary Courses
- 8 Sep, Sourdough
- 24 Sep, Basic Breads & Fermentation
- 25 Sep, British Traditional
September
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Testimonials
Next come bridge rolls made with the whitest of white steel-ground flour and enriched with butter. Under Paul’s encouraging eye and through his clear remarks we learn about different types of flour, how to shape cobs and bloomers, and to roll up pan loaves tightly. We make rye/wheat mixtures and use the giant mixer to create a dough for cottage and farmhouse loaves. We form the bridge rolls with delight and the plaited loaves with even more. Our confidence increases and so does our bantering…..Paul is an excellent teacher…
— Ian Irvine, The Independent Magazine, June 2005
Book course: Italian – *COURSE FULL*, (Fri 15 Oct, 2010)
Duration: 1 day
Location: Cann Mills
No. of places currently available:
Wood-fired oven? No
Course Description
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. 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.Price (per place): £160
For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk