Monday June 23
Dear Panarians,
At last my book is coming out, and you can buy it now. Below is the link to my publishers’ website, where you order and pay for the book via PayPal.
What a long process it has been – something like 15 years. Imagine how excited and satisfied I feel, thinking about holding it in my hands in a matter of days.
I hope it lives up to expectations, and you will be the judge of that. From my side, I make the claim that by using this book a capable amateur could become professional, while an existing professional baker could gain new insights and perspectives.
The Baker’s Topic in this newsletter is an excerpt from the book – about saffron, and the recipe for West Country Saffron Dough Cake.
Buy the Book
Its cost is £25. Here is your link: https://riversmeetproductions.co.uk/the-dorset-baker/
At the moment it is only available for distribution in the UK. Soon there will be other postage options so that my associates and friends in Australia (and other countries too) can get it.
Course dates
July 2025
Tue 8th — French Baking · 1 day
Sat 19th — Basic Bread Baking · 1 day
Tue 29th — Italian Baking · 1 day
September 2025
Sat 6th — Baking Skills · 3 day
Sat 20th — French Baking with Sourdough
Sat 27th — Woodfired Oven · 1 day
October 2025
Sat 4th — Pizza & Italian Baking · 1 day
Tue 14th — French Baking · 1 day
Sat 25th — Sourdough Baking · 1 day
November 2025
Sat 8th — Going Professional · 3 day
Sat 22nd — Sweet Doughs Christmas Baking · 1 day
BAKER’S TOPIC – Saffron Dough Cake
There was a time when saffron was commonly available in the south of England and while saffron dough cake was common in Devon and Cornwall it can be associated with the West Country generally [read more]
Well, Panarians, that is it for now. I hope you are inspired to get my book which is full of baking instructions and the history of the craft.
Good baking, Paul
