Panary offers lessons about real bread in the atmosphere of a working watermill at Cann Mills in rural Dorset.
Paul has been involved with craft baking and masonry ovens for over forty years, and has been teaching courses for nearly 20 years. Paul considers that the step from being a master of your trade to becoming a teacher and a consultant is a natural and easy progression. During the years that Paul spent in his bakery, he enjoyed having apprentices, and watching them flourish. He has always enjoyed teaching his craft, and now he sees it as a worthy duty given that the craft itself faces extinction.
I enjoyed this last weekend’s course hugely and I learned such a lot. It was a real pleasure and privilege to be tutored by you.
I’ve been making sure I remember all the tips and techniques that you worked through with me and that none slips through the cracks in my memory. I thought I was a moderately experienced domestic baker but spending the time with you has given me a complete step change in my approach.
You are a great teacher. You bring the theoretical and the practical together beautifully and make what is actually quite hard learning so enjoyable that the time passes in a flash.
Looking back over the two days, I am amazed at how much you managed to pack in to so short a time. Certainly, I felt a happy exhaustion at the end of each of the two days!