Which course to select?

For our British baking heritage, see Basic and British

For sourdough tuition, see Sourdough and French with Sourdough

For French, Italian, and exotics, see Continental, French with Sourdough, 1 Day Italian

For aspiring professionals, see Going Professional and Three-day General

For instruction on the wood-fired oven, see Wood-fired Oven

For production baking experience, see the opportunity offered by “Apprentice Day” every Thursday

panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation

Panary Courses 2012
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Testimonials

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

February