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.
Quick Links to our Range
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 retail bread is available from Cann Mills or from our independent shops and delis.
PANARY bread made on Thursdays
We use Stoate’s stoneground flour which retains all those nutritious darker bits, germ oil, vitamins, and minerals essential for health.
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% (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.
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.
We also offer a ‘Pain de Campagne’ which is a rye/wheat sourdough loaf.
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.
PANARY’S yeasted brown bread uses a blend of wholemeal and stoneground white flour from Cann Mills.
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.
Where can I buy (or collect) bread?
How to order, and our delivery services
- Ordered by Tuesday evening (using our online store or by emailing Paul)
- Baked on Thursday
- Delivered to wholesale customers on Thursday afternoon
- Collected from Cann Mills between 3:00 pm and 8:00 pm
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.