Tuesday April 7th, 2020
Dear Panarians,
This newsletter will find you in your homes, undergoing various forms of “lockdown”.
Covid 19 has caused the postponement of all my courses for April-May-June. By the middle of July, however, I am hoping that our lives will have resumed some normal patterns, and on the strength of that hope I am setting a full programme for the second half of the year. See the new Calendar below.
For the Baker’s Topic here I had the mischievous urge to write about the quirky behaviour of sourdough bacteria, thinking it was a topic that chimed well with the current world absorption with another infamous little microbe. But since a virus is not bacteria I have moved on to a more sensible topic. In each of the next few newsletters I shall compose a topic that deals with an interesting facet, or a recipe, from several of the forthcoming courses that had to be postponed.
CALENDAR – the second half of the year
July 2020
- Sat 18th — 1 Day Basic British
- Sat 25th — 1 Day Sourdough Baking
August 2020
- Sat 8th — 1 Day Basic Bread Baking
- Sat 22nd — 1 Day French Baking
September 2020
- Sat 5th — 1 Day Pizza and Italian Baking
- Sun 6th — 1 Day Wood-fired Oven
- Sat 19th — 2 Day French – with Sourdough
October 2020
- Tue 6th — 1 Day Patisserie/Viennoiserie
- Fri 16th — 3 Day Going Professional
- Sat 24th — 1 Day Sourdough Baking
November 2020
- Thu 5th — 4 day bread baking course, Devon
- Sat 14th — 1 Day Sweet Doughs Christmas Baking
- Sat 28th — 1 Day Nordic-Germanic
December 2020
- Sat 5th — 1 Day Basic Bread Baking
That’s it. Good baking Panarians. Paul
