Buy Our Bread

Commercial Bread from PANARY

Every Thursday at PANARY bread is made for sale in local outlets – shops and established drop-off points. Since PANARY is primarily a teaching establishment, this commercial baking day is only that one day of the week.

During the day, only Cann Mills stoneground flour of is used – wheat, rye, spelt. We make six or seven different types of bread – brown, white, spelt, rye, and sourdough.

Using our website, customers can place individual orders to be picked up at PANARY of the Shaftesbury drop-off point – see below.

Under PANARY’s “Apprentice” scheme, a student can pay to join the day and
receive tuition while gaining an insight into the complex commercial production of many types and shapes of bread.

Outlets, Shops & Drop-off Points

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. The full range of bread is available from our Collection Points (CP) at Cann, Shaftesbury, and Gillingham, or from our many independent shops and delis.

PANARY bread

We use Stoate’s stoneground flour which retains all those nutritious darker bits, germ oil, vitamins, and minerals essential for health.

Quick Links

Grain | Wheat | Rye | Spelt|
Style | Yeasted | Sourdough|

Yeasted Bread

White

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.

All white products are made using the sponge and dough method, which gives depth of flavour and long-keeping qualities.

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Brown (coarse)

PANARY’S yeasted brown bread uses a blend of wholemeal and stoneground white flour from Cann Mills.

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Malt Star (‘Granary’ style)

At Stoates flour mill the ‘Granary’ type is called Malt Star.

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Spelt (non-wheat)

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 By the nineteenth century in Britain spelt was superseded by the modern wheat varieties with their higher yields.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 its tough hull needs to be removed by a polishing process (like rice). Nutty flavoured, the softer gluten needing the support of a tin. Loaves are made with equal weight of wholemeal spelt flour, and sieved (white) spelt.

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Sourdough

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.

Sourdough Wheaten

PANARY’s flagship loaf, a mixture of sieved 81% (brown) 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.

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Sourdough Rye

Pure 100% rye (no wheat whatsoever), 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.