PANARY Craft Baking Courses
I have been an artisan baker for 40 years, and a teacher of breadmaking courses for nearly 20 years.
I established PANARY in 1997, and now teach an array of craft baking courses in a working watermill near Shaftesbury in Dorset. Much of the flour used in the courses is sourced locally from the mill.
Baking Skilss Videos
The Right Bread Baking Course For You
Select a bread baking course from my menu of craft baking courses. Whatever your level, I’m sure to have the right course for you. Not sure which course to choose? I’ll be more than happy to offer some guidance.
Whichever course you choose, you’ll learn about real bread in the atmosphere of a working watermill in rural Dorset.
You’ll acquire knowledge from me, Paul Merry, master baker and devoted exponent of my craft with vast experience of all aspects of artisanal baking.
- Bread baking courses for beginners and advanced
- Gain insight into the process of yeast fermentation
- Learn hand skills from a master baker
- Small tutor group with a friendly atmosphere
- Take home your inspired produce
- Tour the working flour mill
PANARY is located in the beautiful rural setting of north Dorset, in Britain’s South West. So if you live in Somerset, Devon or Wiltshire, we’re right on your doorstep. For those that require an overnight stay, we have a list of recommended accommodation.
Having been given the Paul Hollywood Bread book last Christmas, I have been baking bread for just over a year. I attended the PANARY Basic Bread course with Paul Merry just to ensure that I really understood the principles of baking and to learn from a master baker. I must say the day was fabulous, the programme covered a range of flours, breads and very hands on. Paul is very personable, obviously extremely knowledgeable and has an easy teaching style. I have already booked up for my second course and would recommend PANARY to others.
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.”