3 Day Going Professional


Course Description

Perhaps you are contemplating bread as a career or a business, or as an additional level in an existing catering firm? Perhaps you are restless for a lifestyle change and want involvement with a simple and honest calling – the “staff of life”?

Now PANARY has a themed course for you, where toothsome breads can be made in a fertile atmosphere as the participants discuss their aspirations and their plans.

Be guided by Paul Merry, a veteran baker who had his own bakery for over 10 years and, furthermore, often acts as consultant to “start up” baking concerns.

The programme will offer some choice, with both wholemeal and refined flours; large loaves will be made as well as rolls and flatbreads; and yeasted pastries will be offered. Tour the mill, observe the miller.

On the Three-day “Going Professional” course, Sarah Cobbold wrote in BBC Good Food Magazine, Feb 2010: “Paul Merry, an experienced and enthusiastic artisan baker, adapts each three-day course to the participants’ requests and interests. My class decided to focus on sourdoughs and the wood-fired oven.

There is a lot of teaching, but we were involved in every stage, calculating the quantities in each recipe, making up doughs, shaping the bread and firing the oven. The course was a fantastic confidence builder. We left with a real knowledge of bread, how it works, and how to adapt no matter what the situation.”

Sarah CobboldBBC Good Food Magazine

The three-day courses do not have a set programme. Instead the programme is set by request, students being invited to choose from the following broad areas:-

  • Every day breads to be made from:
    • refined, white flour (industrial)
    • coarser flours; & wholemeals (stoneground)
  • Working with flours other than wheat
    • rye
    • spelt
  • Sourdough
    • rye & wheat & spelt
    • nurturing leavens
  • Overnight sponges
    • English (“sponge”)
    • Continental  (“poolish”, “biga”)
  • English bread types
    • white traditional shapes
    • granary, wholemeal, malt
    • milk bread
    • buns, Chelsea buns,fruit loaves, & dough cake & lardy cake
  • French style breads
  • Italian style breads
  • Rolls
  • Flatbreads
  • Yeasted pastries
    • croissants
    • brioche
    • Danish
  • Using the wood-fired oven

N.B.

Panary | Going Professional -ex-student Fiona Shone's bread

  • It is possible to attend the three-day courses for only two days.
  • The wood-fired oven can be used by request on any course.

Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL

SPOUSES AND PARTNERS – are welcome to attend drinks in the bakery.

As I sit here eating our delicious semolina bread for breakfast, I wanted to send you a brief note for a truly wonderful three days at PANARY. For me, your course was pitched at just the right level. I loved the way we gradually became more confident and at the end, you were letting us ‘just get on with it’… (that’s how it appeared anyway, the mark of a good teacher!).

Jonathan DarnellAlicante, Spain