November 8, 2019
The Bakers’ Topic in this newsletter is Chelsea Buns. These characterful sweet buns were a London confection of the 18th century, and have remained popular. Most bakers make a fairly slap-dash version of them, omitting the layering-in of the cinnamon/butter mix at the start which is done as though you were making puff pastry. This photo shows you the technique, having spread on two-thirds, then performing a pastry-like fold.
COURSE DATES, 2020
See the two Christmas courses to finish this year, then take a look at busy February as shown on the website:
- Sat 30th — 1 Day Sweet Doughs (Christmas)
- Sat 7th — 1 Day Basic Bread Baking
- Sat 1st — 1 Day Basic Bread Baking
- Sat 15th — 1 Day Pizza and Italian Baking
- Tue 18th — 1 Day Patisserie/Viennoiserie
- Sat 22nd — 1 Day Nordic-Germanic
- Sat 29th — 1 Day French Baking
To read about these courses, and book, go to https://www.panary.co.uk/course-calendar-and-booking/
There are three residential courses in the 2020 programme: one in Provence (late April) and two in Devon (March and November).
For descriptions of these courses, and for booking, go to: https://www.panary.co.uk/?event-category=residential
Soon we shall be overwhelmed by the approach of Christmas and pressure to buy gifts. Gifts involving experiences, training, courses for hobbies, etc., are very popular nowadays. Why not give a special person a day at PANARY on a bread-making course?
For GIFT VOUCHERS, visit https://www.panary.co.uk/gift-vouchers/
Sometimes I like to show in a newsletter something that a keen student has sent me as an aftermath to a course, or pursuing with me a particular topic or type of bread. One-day French Course participant Simon Clifford wrote:
A belated thank you for a most enjoyable and informative day. I have attempted the pain de campagne recipe with excellent results , using my white sourdough starter.
Looking forward to attempting the baguettes next weekend.
Below is the picture he sent me of his sourdough loaf.