This brief newsletter is to inform you about additional courses being added to the annual programme in order to repeat those popular courses that have sold out.
Booking began for 2012 in November and by new year the February courses had all filled. Hence there have been new courses laid on in March and April for one-day British and one-day Sourdough. Twice it has happened for the popular one-day Basic, for which there now needs to be a course every month.
Remember – do consider upgrading yourself to the deeper learning offered by a two-day course, the price of which has been lowered this year to £310.
On the home front at Cann Mills the small PANARY bakery is sparkling, having been painted from top to toe. Painting a bakery is a big job, needing a very thorough sugar soaping before painting can begin. The updraught from the ovens deposits a surprising amount of tar stains on ceiling and walls.
For those who are interested in Continental, I have recently obtained three different french flours from Matthews Mills, the most impressive being a creamy T65 used often by artisan bakers in the French provinces. These flours can be selected by students as they chase the perfect baguette or pain au levain.
If you have any inclination at all towards baking, I recommend making sourdough yourself. Paul Merry’s PANARY courses in Dorset are an excellent way to start: he has a knack for demystifying a process that is sometimes overcomplicated in bread-making books. — Nikki Duffy, The Guardian Weekend, May 2005
Newsletter 5, Feb 2012
Dear Panarians,
This brief newsletter is to inform you about additional courses being added to the annual programme in order to repeat those popular courses that have sold out.
Booking began for 2012 in November and by new year the February courses had all filled. Hence there have been new courses laid on in March and April for one-day British and one-day Sourdough. Twice it has happened for the popular one-day Basic, for which there now needs to be a course every month.
Remember – do consider upgrading yourself to the deeper learning offered by a two-day course, the price of which has been lowered this year to £310.
On the home front at Cann Mills the small PANARY bakery is sparkling, having been painted from top to toe. Painting a bakery is a big job, needing a very thorough sugar soaping before painting can begin. The updraught from the ovens deposits a surprising amount of tar stains on ceiling and walls.
For those who are interested in Continental, I have recently obtained three different french flours from Matthews Mills, the most impressive being a creamy T65 used often by artisan bakers in the French provinces. These flours can be selected by students as they chase the perfect baguette or pain au levain.
Good baking, and best wishes,
Paul