The full range of bread is available from our collection point in Shaftesbury or from our many independent shop outlets.
We are always seeking to expand our network of outlets. If you would like to discuss stocking our products, at wholesale prices, please contact Paul Merry.
We use Stoate’s stoneground flour which retains all those nutritious darker bits, germ oil, vitamins, and minerals essential for health.
Made using the sponge and dough method and not white actually, but creamy off-white. Maximum sieving for a stone mill, but unlike industrial white flour, the sieving still leaves lots of nutritious darker bits, and the flour is suffused with the precious wheat germ oil with its natural vitamins and minerals.
PANARY’S yeasted brown bread uses a blend of sieved wholemeal and stoneground white Stoate’s organic, stoneground flour from Cann Mills.
Maltstar (‘Granary’ style)
An ancient grain, genetically thought of as a cousin of wheat, grown in early Middle East civilisations, spread around by the Romans. Unlike wheat it has not been changed and hybridised by mankind in the twentieth century. It has retained its own type of gluten that is considered more digestible than wheat. By the nineteenth century in Britain spelt was superseded by the modern wheat varieties with their higher yields. Very expensive because it needs to be polished like rice. Nutty flavoured, the softer gluten needing the support of a tin. Loaves are half 100% wholemeal spelt, half sieved (white) spelt.
Entirely different bakery practice, with the leavening of the bread done by a nurtured wild yeast, rather than the factory made strain. Its discovery, thousands of years ago, would have occurred by accident as bread makers’ encountered spontaneous fermentation. Gives an acidic tanginess, different structure, and keeps well. Enjoyed by those wishing to avoid factory made yeast, and those who like robust and moist bread.
PANARY’s flagship loaf, a mixture of sieved 81% and stoneground white, leavened by a wild strain of yeast present in our local Dorset flour. Bottom baked, with a remarkable crust, and a moist chewy crumb.
Pure 100% rye, made with rye sourdough leaven in the style of rye breads made in Russia and the Baltic states where wheat cannot be grown easily. Needs the support of a tin. Keeps for a week.
Seasonal and more
Here to help
Can’t find what you are looking for, a special event coming up, curious about how I make #RealBread, dietary question?
Whatever your question, please contact me and I will try to help.
Where can I buy PANARY bread?
- Fontwell Magna – Village Shop and Post Office
- Iwerne Minster – Village Stores
- Mere – Sprout and Flower
- Semley – Village Stores
- Shaftesbury – Collection Point
- Tisbury – Tisbury Deli
- … more coming soon
How to order, and our deliveries
- Place order by Tuesday evening
- Baked on Thursday
- Delivered Thursday afternoon (wholesale customers)
- Collected (*) Thursday afternoon from Collection Point (5:00 pm – 6:00 pm)
- Thursday afternoon dispatch for postal customers (see below)
(*) Large retail orders delivered by prior arrangement.
Bread by post
Place your order in the normal way (see above) and we will post it to you on Thursday – it’s that simple. Loaves are double wrapped (breathable sleeve and an outer waterproof barrier), labeled, and placed into a strong box for shipment.
Standard 2 day delivery service: £7.00 for up to 5 large loaves, 10 small loaves, or a combination of each.
Bank and Public Holidays
In the event of your order falling on or near a Public or Bank holiday, we will advise customers immediately offering two options.
- Special Delivery. This may attract an additional, premium delivery change
- Re-schedule your order for the following Thursday
Contact contact me for more information.