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
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