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tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2013
- 8 Jun, 1 Day British
- 14 Jun, 1 Day Basic
- 22 Jun, 1 Day French
- 5 Jul, 1 Day Sourdough
May 2013
June 2013
July 2013
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Testimonials
I would like to say how much I enjoyed the "Going Professional" course. The setting at Cann Mills provides a perfect environment for your relaxed and informal style of instruction. The mix of experience and skills amongst the group was quite wide for such a small number, yet you managed to pitch the course at a level where we all felt engaged in each activity. I particularly enjoyed the free flowing discussions that accompanied the baking sessions, and your "blue chair" moments were a good way of dealing with specific topics. I came away from the three days feeling invigorated, with a renewed enthusiasm for creating good and healthy bread for my customers, and an increased confidence in my skills and ability to develop as a baker. Now I have just had my first baking session and markets since the course. The knowledge I gained regarding dough handling and table skills meant that the work load was actually easier physically. This weeks baking will start to show the improvement in the finished loaves.
— Ken Horne, Pin Pastry in Devon, Sept 2010
Newsletter, November 2010
Dear Panarians,
All PANARY course dates for 2011 are now on the website – www.panary.co.uk – and with this newsletter I can point out a few changes.
Two theme courses have been deleted: Flatbreads and the two-day Sponges & pre-ferments. Students can still encounter a range of flatbreads by attending the Italian and Wood-fired Oven courses. The Sponges course was less popular than I expected, probably because it was an advanced level course and not thought of as mainstream. However, work with sponges of all types does occur on both the British and continental courses (including French), and a student who really wants to go into sponges deeply could request them on any three-day course programme.
A general shift in the programming that reflects our post-recession times is that I am holding more one-day courses and less of the two-day. New one-day courses are: French, British, and Sourdough. For years these have been in the two-day format, and it is now an exciting challenge for me to present these themes in the one-day format. It will take me a while to get used to hearing myself say…”and here is one that I made earlier…”
Get in touch if you have any questions, or simply want to have a bakerly chat. I shall be away for most of January in Malaysia, where I have an interesting consultancy project helping at the start-up phase of a European-style bakery on the outskirts of Kuala Lumpur. The proprietor came to two courses in October, one approriately being “Going Professional.”
Hoping to see you during 2011, I shall finish by sending best wishes for all your baking pursuits.
Paul Merry, November 2010