Around the long, central table that fills much of the classroom, beginners and aspiring artisan bakers alike weigh, measure, mix and shape under Paul’s watchful eye.
He carefully explains baker’s percentages, the importance of slow fermentation and the need for good flour. At least 20 per cent of the people in these courses are professionals in food in some way; but most students are household bakers who want to get better.
He says: “I find it a real pleasure to teach. First of all, I enjoy sharing my knowledge. That’s the principal thing. The second is that I like the contact with the different people who pass through my hands”.