April 12, 2021
Dear Panarians,
At last we are easing away from lock down. To resume teaching and PANARY courses, I have chosen the mid-May date as my go-ahead. That is the time when hospitality is allowed to open up fully, and general mingling indoors is permitted. It will have been over six months since students were at PANARY.
BAKER’S TOPIC for this newsletter is slashing loaves before they go to the oven.
CALENDAR
Here is the programme I have set, which concentrates mainly on mopping up the backlog of students who were already booked onto an event that had to be Covid cancelled. However, there are still a lot of spaces for newcomers.
May
- Sat 22nd — 3 Day Going Professional (4 places)
- Sat 29th — 1 Day Sourdough Baking (*COURSE FULL*)
- Sun 30th — 1 Day Sourdough Baking (4 places)
June
- Tue 1st — 1 Day Patisserie and Viennoiserie Course (4 places)
- Sat 5th — 1 Day Wood fired Oven (4 places)
- Sun 6th — 1 Day Pizza and Italian Baking (2 places)
- Sat 12th — 1 Day Basic Bread Baking (1 places)
- Sun 13th — 1 Day Basic Bread Baking (2 places)
- Sat 19th — 2 Day French Baking with Sourdough (4 places)
- Sat 26th — 1 Day Nordic & Germanic Baking (*COURSE FULL*)
- Sun 27th — 1 Day Nordic & Germanic Baking (2 places)
July
- Sat 10th — 1 Day French Baking (2 places)
- Sun 11th — 1 Day Basic British Baking (3 places)
- Mon 12th — 1 Day Basic British Baking (1 places)
- Sat 24th — 1 Day Patisserie and Viennoiserie Course (2 places)
- Sat 31st — 1 Day Basic Bread Baking (3 places)
August 2021
- Sat 7th — 1 Day Sourdough Baking (4 places)
- Sat 21st— 1 Day Pizza and Italian Baking (4 places)
- Sun 22nd — 1 Day Wood fired Oven (4 places)
- Sat 28th — 3 Day Going Professional (4 places)
March, 2022, Devon
- Thu 10th — 4 day bread baking course, Devon (2 places)
To book, it is simple – just click on a course.
Well, Panarians, stay safe, and enjoyour gradual return to the life we used to lead.
Good baking, Paul
