PANARY 2 Day Baking Courses
The complete list of PANARY 2 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. 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:
(First day: 10:00am-6:00pm; second day: 9:00am-5:30pm)
Make memorable loaves with that open bubbly texture that we get in Continental breads. Learn the professional baker’s approach to using a poolish for making a real baguette, use the Italian overnight starter biga for achieving the correct texture for ciabatta. PANARY sourdough leaven (levain) will be on hand for making...
Work with levains and poolish to capture the essence of French breads. During the two-day course learn how to manage the sourdough leaven (levain) and use both wheat and rye levains to make incomparable rustic breads which keep for days, some with nuts and raisins added. The flagship loaf will...
N.B. For Two Day Courses
- wood-fired oven can be used on request
- courses start at 10 a.m. on the first day, 9 a.m. on second day – finish between 5 and 6
- spouses and partners are welcome to drinks in the bakery at the end of the first day