April 21st, 2023
This newsletter is brimming with news and celebration. Its Baker’s Topic is Lardy Cake, an old-fashioned standard for a cold climate.
In the last newsletter I announced that I was celebrating 20 years that PANARY bread school had been at Cann Mills.
That felt pretty special, but wait until you hear what I’m celebrating this year……..50 years a baker! Fancy spending fifty rewarding years in my chosen and much loved craft, along with interesting excursions into brick oven building and consultancy.
Some of you will have enjoyed reading the promotional blog on my publishers’ website for the foreword to my forthcoming book. It was about how I became a baker (in London) and later the steps I took to create my first bakery at St. Andrews, outside Melbourne, Australia. In this newsletter you are directed to the second half of that foreword, an account of what it is like plying a craft in our modern world. Visit https://riversmeetproductions.co.uk/2022/12/the-bread-bake-looks-within-part-two/
APPRENTICE FOR THURSDAY
I am looking for baking assistance on my weekly commercial baking day – every Thursday. This would suit a person who wants to become a capable baker since I view the arrangement as an informal apprenticeship. The ‘apprentice’ gives me supporting labour and I give the apprentice my entire knowledge of craft baking. Please email me if you are interested.
Recently the commercial Thursday has been stimulated by getting a new customer whose opening order is several large 2 kg sourdough wheaten loaves that are for their toasted sandwiches. It is The Stalls Cafe in a beautiful farm courtyard in Sutton Mandeville on the A30 road to Salisbury. The barns and handsome farm buildings have been developed to house various businesses, a gallery, and a splendid cafe.
These are the 2 kg sourdough loaves, set to prove in a couche.
I am proud to announce that all PANARY packaging for the various wholesale breads is now compostable, including even the labels that must be placed on the bags when the bread is being sold in a shop. The viewing window in the bags is made from vegetable starch.
There are fewer courses running into the summer since I am now working hard to complete the book. Click here to view the website CALENDAR: https://www.panary.co.uk/course-calendar-and-booking/
That’s it, Panarians. Thank you for your interest and good baking!