Craft baking courses, wood-fired ovens, and consultancy
by Paul Merry
Dear Panarians,
This Newsletter deals with:
During the last year I have continued to put much effort into PANARY’s website. The photos are generally improved, and all course descriptions now feature the daily programme (hour by hour) for that particular course. Prospective students can now see for themselves more clearly what to expect from the PANARY experience.
by Paul Merry
Dear Panarians,
This brief newsletter is to inform you about additional courses being added to the annual programme in order to repeat those popular courses that have sold out.
Booking began for 2012 in November and by new year the February courses had all filled. Hence there have been new courses laid on in March and April for one-day British and one-day Sourdough. Twice it has happened for the popular one-day Basic, for which there now needs to be a course every month.Continue Reading
by Paul Merry
Dear PANARIANS all,
The 2012 programme is now on PANARY’s website for all to see. I wish to draw to your attention some of its features and changes.
The main news item is the price reduction of all two-day courses. As an aftermath of the recession, and now during this current and prolonged austerity period, the two-day courses have slumped in popularity while the one-dayers have gained. As a committed teacher, and a person who has the good fortune of loving his work, the decline in the two-dayers has been a sadness for me. It is on the two-day course that a student can really get his or her teeth into whatever baking it is that is the theme of the course. With the price reduction (£60, meaning they now cost £310)) I am hoping to draw people back to them.Continue Reading
by Paul Merry
Dear Panarians,
All PANARY course dates for 2011 are now on the website – www.panary.co.uk – and with this newsletter I can point out a few changes.
Two theme courses have been deleted: Flatbreads and the two-day Sponges & pre-ferments. Students can still encounter a range of flatbreads by attending the Italian and Wood-fired Oven courses. The Sponges course was less popular than I expected, probably because it was an advanced level course and not thought of as mainstream. However, work with sponges of all types does occur on both the British and continental courses (including French), and a student who really wants to go into sponges deeply could request them on any three-day course programme.
A general shift in the programming that reflects our post-recession times is that I am holding more one-day courses and less of the two-day. New one-day courses are: French, British, and Sourdough. For years these have been in the two-day format, and it is now an exciting challenge for me to present these themes in the one-day format. It will take me a while to get used to hearing myself say…”and here is one that I made earlier…”Continue Reading
To contact Paul Merry, or speak with him, please ring +44 (0)1747 851102, email using , or visit our contact page.
