PANARY Baking Courses For Advanced Bakers
PANARY runs a selection of craft baking courses which are suitable for advanced bakers.
Click the links in the list below 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:
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 will involve a fluid programme with multiple choices. There is scope for the students themselves to set their own programme, while PANARY will only need to present a basic framework involving different grains, varying fermentation times and methods, working with sponges, and sourdough. Students can then assess results...
Perhaps you are contemplating bread as a career or a business, or as an additional level in an existing catering firm? Perhaps you are restless for a lifestyle change and want involvement with a simple and honest calling – the “staff of life”? Now PANARY has a themed course for...
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...