Monday, September 25th

Dear Panarians,

Soon the year ends. There are a few courses in CALENDAR to complete the year, and then some dates are set forward to March 2024.

There has been a postponement for my book publication date, and it is now coming out next Easter.

This newsletter features two special items: a call for a new ‘Apprentice’ to attend my commercial baking day every Thursday, and the Baker’s Topic is ‘Plaiting’ – such lovely and handsome shapes for white dough.

APPRENTICE NEEDED

Will Armstrong has been with me for a few months and he has been learning fast, Already he is a capable baker, being stationed on the electric deck oven while I see to the wood-fired oven. His table work was improving fast and his knowledge of fermentation is becoming deep. Unfortunately for me, Will is returning to uni after having taken a year out.

The ‘apprentice’ position really suits a person who is keen to become a capable baker. It is old-fashioned in its way since every Thursday the apprentice gives me labour, and in return I give the apprentice all my knowledge and skill. For anyone out there interested – do get in touch by email or phone.

CALENDAR

Click on a course and you are taken to the course description and the booking procedure.

November 2023

• Sat 18th — Sourdough · 1 day (3 places)

December 2023

• Tue 5^th –  Basic (Christmas)  1 day (4 places)

February 2024

• Sat 3^rd – Pizza & Italian 1 day (4 places)
• Tue 6^th – Basic 1 day (4 places)
• Sat 24^th – Sourdough 1 day (4 places)
• Tue 27^th – French 1 day (4 places)

March 2024

• Tue 12^th British 1 day (4 places)
• Sat 16^th French with Sourdough 2 days (4 places)

Thank you, Panariarians, good-bye and good baking, Paul

April 21st, 2023

Dear Panarians,

This newsletter is brimming with news and celebration. Its Baker’s Topic is Lardy Cake, an old-fashioned standard for a cold climate.

ANNIVERSARY

In the last newsletter I announced that I was celebrating 20 years that PANARY bread school had been at Cann Mills.

That felt pretty special, but wait until you hear what I’m celebrating this year……..50 years a baker! Fancy spending fifty rewarding years in my chosen and much loved craft, along with interesting excursions into brick oven building and consultancy.

BOOK BLOG

Some of you will have enjoyed reading the promotional blog on my publishers’ website for the foreword to my forthcoming book. It was about how I became a baker (in London) and later the steps I took to create my first bakery at St. Andrews, outside Melbourne, Australia. In this newsletter you are directed to the second half of that foreword, an account of what it is like plying a craft in our modern world. Visit https://riversmeetproductions.co.uk/2022/12/the-bread-bake-looks-within-part-two/

APPRENTICE FOR THURSDAY

I am looking for baking assistance on my weekly commercial baking day – every Thursday. This would suit a person who wants to become a capable baker since I view the arrangement as an informal apprenticeship. The ‘apprentice’ gives me supporting labour and I give the apprentice my entire knowledge of craft baking. Please email me if you are interested.

Recently the commercial Thursday has been stimulated by getting a new customer whose opening order is several large 2 kg sourdough wheaten loaves that are for their toasted sandwiches. It is The Stalls Cafe in a beautiful farm courtyard in Sutton Mandeville on the A30 road to Salisbury. The barns and handsome farm buildings have been developed to house various businesses, a gallery, and a splendid cafe.

These are the 2 kg sourdough loaves, set to prove in a couche.

GREEN PACKAGING

I am proud to announce that all PANARY packaging for the various wholesale breads is now compostable, including even the labels that must be placed on the bags when the bread is being sold in a shop. The viewing window in the bags is made from vegetable starch.

COURSES PROGRAMME

There are fewer courses running into the summer since I am now working hard to complete the book. Click here to view the website CALENDAR: https://www.panary.co.uk/course-calendar-and-booking/

That’s it, Panarians. Thank you for your interest and good baking!

Paul

BAKER’S TOPIC: Lardy Cake

November 15th, 2021

Dear Panarians,

In this newsletter I recommend two courses for Christmas cooking:

They are called Sweet Doughs, Christmas Baking with a programme that features four separate items: Chelsea buns, Norwegian Christmas bread, stollen, and mince pies.

They complete my teaching year. Regarding the new year there are courses to view and book, please see the Calendar. here.

CALENDAR

NOVEMBER

• Mon 22nd — 1 Day Sweet Doughs Christmas Baking (3 places)

DECEMBER

• Sat 4th — 1 Day Sweet Doughs Christmas Baking (3 places)

FEBRUARY

• Mon 14th — 1 Day Basic Bread Baking (2 places)
• Tue 22nd — 1 Day Nordic & Germanic Baking (1 places)

MARCH

• Sun 6th — 3 Day Baking Skills (2 places)
• Thu 10th — 4 day bread baking course, Devon (1 place only)
• Mon 21st — 1 Day Sourdough Baking (2 places)
• Sat 26th — 2 Day French Baking with Sourdough (2 places)

To view and book any of these courses go to: https://www.panary.co.uk/course-calendar-and-booking/

GIFT VOUCHERS

After all, it is the Christmas season, and a day at a cookery class makes a splendid gift. There must be myriads of budding bakers out there!

Visit: https://www.panary.co.uk/gift-vouchers/

This newsletter’s BAKER’S TOPIC chimes well with making enriched breads for Christmas. It concerns the addition of fats and oils which, along with eggs, will be the most common enrichment of bread dough.

Have a good Christmas, Panarians, and enjoy the baking.

Paul