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The Perfect Christmas Gift!

6th December 2013 by Paul Merry

Dear Panarians,

Next year’s courses begin in February, and bookings are underway.

However, my Newsletter is for the Christmas season, to draw to your attention my Gift Vouchers.  They are an ideal present for a person who you know enjoys cooking and home baking.

They are entirely flexible:-

  • the recipient can decide on the actual course to attend
  • you create the gift on PANARY website, and secure payment is by credit/debit card via PayPal – all on one simple page
  • you can give as much as you feel you can afford – if you give less than a one-day course fee, then the amount you have given stands as a deposit on any course chosen
  • they are valid for two years from the date of issue
  • they are modern and suitable for this age of leisure activities

To see for yourself please click the following link:-

http://www.panary.co.uk/book-course/gift-vouchers

or simply search “panary“, click through to the website and then find Gift Vouchers in the “Book a Course” menu.

My vouchers are printed on PANARY letter-headed stationery, and sent out in a photographer’s stiff-backed envelope so they arrive in perfect condition.  Secrecy can be maintained if you request it, and sending instructions are carefully followed.

I hope this Newsletter is timely, and helps some of you make a decision about gifts.

With best wishes,
Paul

Newsletter 9, October 2013

3rd November 2013 by Paul Merry

Dear Panarians,

With this Newsletter I wish to recommend next year’s courses programme, which has now been flying on the website for a month. Please make a visit and see what attracts you.

Before I point out a few things about the 2014 programme I wish to remind you that we are in the season of Gift Vouchers, an easy purchase from PANARY website, using PayPal.

In 2014 the one-day course format continues to prevail, with a sprinkling of two and three-day courses as the year gets underway. The newest one-day course is Baking for Breakfast [This course has expired.  If you like it, ask me to schedule a new one] – surely attractive to those who have their house full of guests in the weekends. There is also a one-day Continental that aims for variety rather than being a junior version of the two-day Continental.

Sourdough remains popular, and is covered in the programmes of several courses. Many household bakers like to take the step up to sourdough when they consider themselves proficient at baking with conventional yeast.

Regarding fees, there are no changes. A small reduction occurs when a person opts to take Basic and Basic II, or British and British II, on consecutive days of a weekend. They will be charged the normal two-day fee (£330), rather than £350 for twice the single day fee.

Continue Reading

Newsletter 8, June 2013

19th June 2013 by Paul Merry

Dear Panarians all,

How times and fashions change.  This newsletter is about PANARY keeping in step with the changes, and informs you about new courses, altered programmes.

Two or three years ago it would not have been foreseen that there would be a resurgence of British baking as a topic or a course theme.  But nowadays, with bread on telly, my British course has become popular. As more people have become interested in crafted bread there has been a corresponding turning away from the 2-day course format, and an increase of bookings on the one-day format.  I wonder if this is also a post-recession problem, seeing as there was a prolonged scare about “triple-dip” recession.  Anyway, whatever the cause, I am pleased to announce new one-day courses – Baking for Breakfast [This course has expired.  If you like it, ask me to schedule a new one], and a one-day Continental. The breakfast theme involves a detailed approach to croissants, including refrigeration, and a brand new sweet bread called by me “Viennese poppyseed rods” which feature a rich poppyseed filling.  The one-day Continental features two types of poolish sponge, both fast and slow, the large puffy Italian loaf pugliese,and a special way of working with spelt that involves scalding some of the flour to gelatinise the starch.

Continue Reading

Newsletter 7, October 2012

24th October 2012 by Paul Merry

Dear PANARIANS,

It is time for a newsletter as this year’s courses are drawing to a close, and all next year’s dates are now set, and flying on the website.

There are few changes, if any, to the courses offered and their programmes. Composite courses are the new thing and they were thoroughly described in my last Newsletter.  It means that for Basic and British courses, a One-day format will be followed immediately by a second day which is actually turning that one-day course into the Two-day version.  Students who want to book for the two-day course will stay on, and they may be joined by new people who have previously done the one-day course, but now want to complete the second day of it.  The format was tried out satisfactorily in October’s Basic course, so I have gone ahead to create six of these composite courses next year.

Continue Reading

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Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation