Three-Day Courses

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, while PANARY will only need to present a basic framework involving different grains, varying fermentation times and methods, working with sponges, and sourdough. Students can then assess results from various methods. Yeasted pastries can be a major feature, with either croissants, brioche, or Danish being made daily. Tour the mill, observe the miller.

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”. Now PANARY has a themed course for you, where toothsome breads can be made in a fertile atmosphere as the participants discuss their aspirations and their plans. Be guided by Paul, a veteran baker who had his own bakery for over 10 years and, furthermore, often acts as consultant to “start up” baking concerns. The programme will offer some choice, with both wholemeal and refined flours; large loaves will be made as well as rolls and flatbreads; and yeasted pastries will be offered. Tour the mill, observe the miller.

On the Three-day "Going Professional" course, Sarah Cobbold wrote in BBC Good Food Magazine, Feb 2010: "Paul Merry, an experienced and enthusiastic artisan baker, adapts each three-day course to the participants' requests and interests. My class decided to focus on sourdoughs and the wood-fired oven. There is a lot of teaching, but we were involved in every stage, calculating the quantities in each recipe, making up doughs, shaping the bread and firing the oven. The course was a fantastic confidence builder. We left with a real knowledge of bread, how it works, and how to adapt no matter what the situation."
— Sarah Cobbold, BBC Good Food Magazine, Feb 2010

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 course.

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

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

Upcoming Three-Day Courses

October