December 4, 2018
The year end has been reached for 2018 courses, and now we approach Christmas baking for loved ones, and I plan interesting things for next year’s programme.
A tip for making good mince pies: don’t fill them generously full. By the time the pastry has cooked the filling will be boiling, and if too full it will bubble over and leak out, generally staining them and causing the batch to look a bit ragged. Have restraint with the filling, and as you spoon it in you must feel a little mean.
- Sat 2nd — 1 Day Pizza & Italian
- Sat 16th — 2 Day French – with Sourdough
- Fri 29th — 3 Day Going Professional
For viewing course descriptions and making bookings, visit https://www.panary.co.uk/course-calendar-and-booking/
New, PANARY Experiences starting in March, 2019
I am designing a new group of courses that are a half-day duration rather than the usual full day.
At these snappy Experiences, guests will get a wonderful view of a baking style, or different types of bread made from one dough, or a snapshot of a particular country’s baking culture
- the PANARY Experience is lasting a mere 3-4 hours
- prices kept below £100
- guests go home with scintillating warm breads taught in the session
Interested to learn more? Please, contact me and I will share more.
GIFT VOUCHERS – the perfect Christmas gift
Among your friends, family, and loved ones there may be a budding baker ready to be drawn out. Or an existing baker thirsty for more knowledge. Nowadays courses and experiences are thoughtful gifts for people who already have all they need.
Purchasing a PANARY Voucher entails only a few clicks – go to https://www.panary.co.uk/gift-vouchers/
PANARY in PROVENCE, April 2019, almost booked out!
The gites are almost full, and now we have room for one person to attend the course, starting on April 30th.
To read about this course that occurs in a beautiful vineyard in Provence, and for booking, go to https://www.panary.co.uk/craft-baking-courses/panary-provence/