Bakers can pick up techniques from across the Channel on a week-long French breadmaking tour.

Panary is organising the trip, from 1-8 October, offering the chance to observe four different artisan bakers at work in their bakeries, watch their dough handling techniques and their management of sourdoughs, their table skills, and how they fire masonry ovens.

The trip also includes visits to flour mills, local markets, the factory that makes the masonry ovens imported by Panary, and a wood-firing pizza baker in Tain l’Hermitage. Contact: