PANARY 1 Day Baking Courses
PANARY runs a selection of 1 day craft baking courses.
The complete list of 1 day courses appears below. Click the links for more details of each course, availability and to make a booking.
Class sizes are limited to 5 places to ensure a small group and tutorial atmosphere. All courses begin at 10am. The day finishes between 5 and 6pm.
Unless otherwise stated, all courses run at:
Weekly Apprentice Day
Every Thursday, I am using Cann Mills flour to make bread for retail sale in local deli shops and village stores. Trainee bakers are welcome to join me, experiencing the tempo of proper bakery production and smartly gaining hand skills on the table and oven.
“Apprentice Day” has become the PANARY Masterclass. The fee is £125, and there is a sliding scale for “apprentices” who come for several weeks in a row.
If you would like to attend as “apprentice” contact me to make the arrangements.
Apprentice Days Not Available
- 26 April 2018
- 3 May 2018
- 10 May 2018
The yeast trio: fresh, dried and wild. Learn about the different types of yeast in a course that clears up any mystery surrounding yeast, its function in breadmaking and the wonders of fermentation. Gain confidence about the correct quantity of fresh and dried yeast to use as we make white...
Discuss yeast, fermentation, and flour. Knead white and wholemeal, make buns with a “ferment”. Hands-on shaping practice, be guided about dough development, proof, and baking. We tackle as much as can be reasonably covered in a day from 10 a.m. to 5 p.m. Tour the mill. Festive: Basic courses before...
The breads on this course will draw out the range of British types and shapes. The course is a basic approach to British baking and bread fermentation skills. With the wholemeal dough we shall focus on tinned bread. The white dough will yield rolls,cobs, plaits, bloomers, and the cottage style....
Using different flours and widely ranging techniques, explore flatbreads from Scandinavian rye crisp bread to the wheat types of the Middle East, beginning with the pita bread baked in a punishingly hot wood-fired oven for the best result. Enjoy earthy flavours from Italian focaccia and the Iranian barbari, learning about...
Working with poolish you will make and roll out elegant sticks, as though you were aspiring to make an authentic baguette. Another white dough will be made for practising French shapes like the boule and the batard, and other more fancy rustic shapes. With rye and walnuts make a typical...
Using the overnight wet starter sponge called biga, make two splendid puffy breads that speak warmly to us of modern Italian baking – the renowned ciabatta and the larger loaf called pugliese. Also with a different type of starter will be spelt loaves. Our sweet bread for the day will...
This intermediate level course features five items, involving bread types and baker’s techniques found from Germany to Scandinavia. The rustic rye bread (typically Germanic, Alpine, and Scandinavian) has very little wheat in the mix. From South Tyrol comes a spiced bread that is savoury. For sweetness we have the cakey...
This course teaches delicate French and Continental pastries, not bread, that go under the general name of viennoiserie. Students will learn about high quality yeasted puff pastry doughs, noting differences between their croissants and their viennoiserie. The Danish pastries will be filled with both almond paste and crème pâtissière, both...
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...
Pain au levain (PANARY’s flagship wheat sourdough), Russian rye, and spelt – a trio of remarkable sourdough breads made on this day. While waiting for these slow provers, learn about nurturing young leavens, so that you can steer them to maturity like the PANARY leavens that you will use and...
Course Duration/Level: 1 Day Courses
This Intermediate level course teaches about the differences that must be observed when yeasted dough is carrying quantities of sugars. Demonstrating the use of the “flying ferment”, we shall make three sweet breads: Chelsea buns, stollen, and Devonshire Splits. Finally, a special sweet pastry method will be shown as we...
Celebrate Easter with memorable Hot Cross Buns, the Russian Easter bread called Kulich, and a plaiting session that will set you up to make a typical Greek Easter plait, with the red egg at its centre. On this course you will make these gorgeous Easter breads along with Devonshire Splits...
Enjoy an exciting day with the masonry oven where you are learning to have the right food ready for the descending heat of the oven. Begin by firing it very hot, then we blister the skins off vegetables for making dips as we cook a range of flatbreads around the...