Dear Panarians,

With this Newsletter I wish to recommend next year’s courses programme, which has now been flying on the website for a month. Please make a visit and see what attracts you.

Before I point out a few things about the 2014 programme I wish to remind you that we are in the season of Gift Vouchers, an easy purchase from PANARY website, using PayPal.

In 2014 the one-day course format continues to prevail, with a sprinkling of two and three-day courses as the year gets underway. The newest one-day course is Baking for Breakfast [This course has expired.  If you like it, ask me to schedule a new one] – surely attractive to those who have their house full of guests in the weekends. There is also a one-day Continental that aims for variety rather than being a junior version of the two-day Continental.

Sourdough remains popular, and is covered in the programmes of several courses. Many household bakers like to take the step up to sourdough when they consider themselves proficient at baking with conventional yeast.

Regarding fees, there are no changes. A small reduction occurs when a person opts to take Basic and Basic II, or British and British II, on consecutive days of a weekend. They will be charged the normal two-day fee (£330), rather than £350 for twice the single day fee.

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Dear Panarians all,

How times and fashions change.  This newsletter is about PANARY keeping in step with the changes, and informs you about new courses, altered programmes.

Two or three years ago it would not have been foreseen that there would be a resurgence of British baking as a topic or a course theme.  But nowadays, with bread on telly, my British course has become popular. As more people have become interested in crafted bread there has been a corresponding turning away from the 2-day course format, and an increase of bookings on the one-day format.  I wonder if this is also a post-recession problem, seeing as there was a prolonged scare about “triple-dip” recession.  Anyway, whatever the cause, I am pleased to announce new one-day courses – Baking for Breakfast [This course has expired.  If you like it, ask me to schedule a new one], and a one-day Continental. The breakfast theme involves a detailed approach to croissants, including refrigeration, and a brand new sweet bread called by me “Viennese poppyseed rods” which feature a rich poppyseed filling.  The one-day Continental features two types of poolish sponge, both fast and slow, the large puffy Italian loaf pugliese,and a special way of working with spelt that involves scalding some of the flour to gelatinise the starch.

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