Recently we had a photographer at PANARY. His name was Tommy Weinz, and he is creating a German bakery magazine for craft bakers. He is keen to nurture the craft revival there, and explained that to date
Balance scales used at Panary
Germany has not had a zealous body like our Real Bread Campaign. As a young man he trained to be a baker in Germany, undertaking their long apprenticeship system. As he scuttled around snapping lots of photos of work performed by me and apprentice Martin on a typical Thursday commercial baking day, I noticed how he liked to dwell on some of my crafty and traditional equipment, such as the balance scales here.
Late Summer Calendar
July
- No courses
August 2018
September 2018
- Sat 8th — 1 Day “The Yeast Trio”
- Sat 15th — 2 Day French – with Sourdough
- Fri 28th — 3 Day Going Professional
To read about the courses, see daily programmes, and make bookings, visit Calendar.
Vines in the springtime, looking across vineyards to Mont Ventoux on the horizon.
PANARY in PROVENCE, 2019
Six days in a vineyard on the Rhone valley north of Avignon. Four days baking, two days fun including excursions. Baking done in both a courtyard wood-fired oven and domestic electric ovens in the gîtes. Accommodation is splendid, and the local area unforgettable, with vines, olives and lavender, and beautiful hilltop villages. Book Panary in Provence today!
BAKER’S TOPIC
The 20 degree threshold
In my years as a baker, and more particularly as a sourdough man, I have found that there is a great significance to 20◦ C [read more]
