July 9, 2019

Dear Panarians,

Recently, I have been working on setting up some new residential baking courses in Devon. I must thank the owners of the property, Nigel Jones and Tara Fraser, for their friendliness and interest in PANARY bread. We are ready to go and bookings can be taken at Ashley Court, near Tiverton, in Devon.

PANARY now offers two different residential courses. Every spring there has been the course in the vineyard in the Rhone Valley, north of Avignon. We are taking bookings for the next course there in 2020, but unfortunately a cloud of uncertainty hangs over us since the vineyard is for sale. The owners tell me to “carry on” regardless, on the strength of local folklore that says vineyards with wineries attached can take many years to sell.

For all about PANARY in PROVENCE go to https://www.panary.co.uk/craft-baking-courses/panary-provence/

Right now I have the pleasure of telling you about the new one in Devon.

5-day residential baking courses in Devon

First course – November 9 – 15, 2019

Venue

The course is held in a Regency mansion called Ashley Court, which is a family home and a yoga centre. The original Georgian home was completed in 1805, and of great fascination is that this huge house has many original features, having only undergone minor renovations in Edwardian times.

We work in two different kitchens, enjoy our sitting-room at the front of the house, and relax for meals in the beautiful dining room. Upstairs are the bedrooms and bathrooms we use.

Course Details

• 5-day residential course
• 6 night’s accommodation
• meals included, except for two evening dinners we take elsewhere
• £1,075 per course participant
• £550 per non-participant
• Baking tuition occurs on four of the 5 days

Course features

The course structure will feature a different theme each day, enabling many different types and styles of bread to be undertaken, along with their widely different techniques. We shall make savoury and sweet, light and dark, and sourdoughs too. Requests will be taken on the first day, giving the opportunity for students to shape their own programme.

Some typical themes:

• quicker breads made with darker flour
• working with sponges and making slow breads
• sourdough and managing leavens
• breads of Britain, France, Italy, and Nordic countries
• festive breads and Christmas baking (November course)
• flatbreads and pizza
• yeasted pastries – croissants, Danish, brioche

To read more and place bookings, go to https://www.panary.co.uk/craft-baking-courses/5-day-devon-residential-course/

CALENDAR, forthcoming courses

August

• Sat 10th — 1 Day Wood-fired Oven 
• Tue 13th — White Bread Experience 
• Sat 17th — 1 Day French 
• Tue 20th — Focaccia Experience 
• Sat 31st — 1 Day Pizza & Italian 

September

• Sat 7th — Pizza Experience 

Well, Panarians, roll up the sleeves and get kneading.

Good baking, Paul

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,

A PANARY bagel.

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