April 17, 2019

Dear Panarians,

Another Easter trundles up, this one – like all the others – dominated by the hot cross bun. I also took pleasure in dyeing the red eggs to show students how to make the Greek Easter plaited loaf called tsoureki.

Soon I’m off to France to teach my annual course in Provence. Sad to say, I’m expecting it to be the last one since the owners at Domaine L’Ancienne Ecole have their vineyard on the market.

Calendar

Note the NEW half-day courses called “Experience”

April

• Mon 29th — 4 Day “PANARY In Provence” (1 places)

May

• Sat 11th — Open Afternoon – All Welcome 
• Sun 12th — 1 Day Wood-fired Oven (3 places)
• Sat 18th — 1 Day Italian (4 places)
• Sun 19th — 1 Day Sourdough (4 places)
• Sat 25th — The White Bread Experience (6 places)

June

• Sat 1st — 1 Day Nordic-Germanic (3 places)
• Sat 8th — The Focaccia Experience (6 places)
• Sat 15th — 2 Day French – with Sourdough (4 places)
• Sat 22nd — The British Bread Experience (6 places)
• Fri 28th — 3 Day Baking Skills (5 places)

July

• Sat July 13th – 1-day Basic
• Sat July 20th – 1-day Sourdough

To view courses and make bookings, visit
https://www.panary.co.uk/course-calendar-and-booking/

Buy Our Bread

We have an online shop for buying our bread made with stoneground flour every Thursday when we bake to stock shops. Our service provides a 24-hour delivery promise.

February 20, 2019

Dear Panarians,

There has been some excitement here as we get into stride for this year. We have planned the new group of courses, the 4-hour PANARY Experience, and in this newsletter I shall list the many Experiences to come as the first three go up on the website. I am hoping my apprentice, Martin, will be active with these Experiences, even teaching some when I am unavailable.

In case you were wondering, “autolyse” as the Baker’s Topic is the name of a type of preliminary mix that precedes dough making.

Calendar

March

• Sat 16th — 1 Day Pizza & Italian
• Sat 23rd — 2 Day French – with Sourdough
• Fri 29th — 3 Day Going Professional

April

• Sat 6th — 1 Day Sweet Doughs (Easter)
• Sat 13th — 1 Day Basic British
• Mon 29th — 4 Day “PANARY In Provence”

New courses – the PANARY 4-hour Experience

In a matter of hours, you will learn how to make bread with an unforgettable crust, flavour, and aroma – just the thing you would want to share with your family and friends.

• 4-hour experience, from 9 a.m. to 1 p.m.
• Fee per person – £95
• Maximum number of students on an Experience – 6
• These new courses are suitable for families
• Course notes and recipes will arrive electronically when you book on

You will learn:

• How to make good dough, recognising properly developed gluten
• The importance of temperature coupled with the right amount of yeast
• Hand skills for handling and shaping dough
• udgement of proof, and correct baking

The first three Experiences are ready to go, and soon will be on the website, with bookings going through our newly created shop.

White Bread Experience

In this experience on Saturday 25th May teaches about quality white dough-making, and how to make and bake different classic shapes: tin, cob, stick, plait, and more!

Focaccia Experience

In this experience on Saturday, June 8 you will learn about the ripe sponge that is incorporated in this soft and lively dough; gain skills for handling these remarkable flatbreads; select an array of flavoursome toppings to be placed on your focaccia as it heads for the oven.

British Bread Experience 

For this experience on Saturday 22nd June, Students make two doughs. The Malt Star dough is known as “granary”, which is popular throughout the British Isles. With the white dough you will make the English classic known as the “cottage loaf”, where a ball is placed atop a round base.

Join me in a traditional Dorset watermill, and place yourself in the hands of a master craftsman to enjoy this PANARY Experience.  Bookings open soon!

Other planned Experiences are:

• The Croissant Experience
• The Bagel & Pretzel Experience
• The Pizza Experience
• The Baguette Experience
• The Ciabatta Experience

PANARY in PROVENCE, April 29 – May 4

There is still one place left!

• Go to: https://www.panary.co.uk/craft-baking-courses/panary-provence/

Buy Our Bread 

BoB (as we know it!) is off to a good start, and customers are popping up for delivery all over the country. For the Thursday commercial baking day we are thrilled with our new customer, Madjeston Milk Station, near Gillingham, which will soon be our biggest customer, taking nearly 40 loaves. Visit this section of the website at –

• https://www.panary.co.uk/buy-our-bread/

Good baking, Paul

Tuesday, January 22, 2019

Dear Panarians,

I have been tinkering about lately with bagels since they are going to be demonstrated here at PANARY when the Bread Angels come for their event in early February.  For today’s Baker’s Topic I am looking at features of the bagel crust that lead to such memorable aroma and flavour, nicely set up by the Maillard Reaction in the piping hot oven. The same goes for the pretzel too.

CALENDAR & DATES for this New Year

Visit https://www.panary.co.uk/course-calendar-and-booking/ to view all courses and their programmes, and make bookings

FEBRUARY

• Sat 9th — 1 Day Basic
• Sat 16th — 1 Day Sourdough

MARCH

• Sat 16th — 1 Day Pizza & Italian
• Sat 23rd — 2 Day French – with Sourdough
• Fri 29th — 3 Day Going Professional

APRIL

• Sat 6th — 1 Day Sweet Doughs (Easter)
• Sat 13th — 1 Day Basic British
• Mon 29th — 4 Day “PANARY In Provence”

MAY

• Sat 11th — Open Afternoon – All Welcome
• Sun 12th — 1 Day Wood-fired Oven

PANARY IN PROVENCE

This course in a French vineyard begins on Monday April 29th, and there is only one place remaining before it is declared full.

Click here, to view this course, and book the last place.

PANARY ‘EXPERIENCES’

Panary Experiences are being designed now and will be launched in Spring.

• Shorter
• Much smaller fee – under £100
• Experience a deep and rewarding treatment of the course topic in barely 4 hours
• Experience a deep and rewarding treatment of the course topic in barely 4 hours
• Fees will be layered with a higher fee to include a collection of useful baking equipment

Good baking, Panarians, and I hope you try bagels.

Paul

December 4, 2018

Dear Panarians,

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.

CALENDAR, 2019

January 2019

• Sat 26th — 1 Day Patisserie/Viennoiserie
• Sun 27th — 1 Day French

February 2019

• Sat 9th — 1 Day Basic
• Sat 16th — 1 Day Sourdough

March 2019

• 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/