Hi everyone, here is this weeks lunch menu:


Tuesday: Ham and cheddar ploughmans on croissant // Tarka Daal with sourdough
Wednesday: Spicy chicken with garlic aioli, tomato and baby gem on bun // Caprese sandwich on focaccia
Thursday: Lamb, squash and apricot tagine with golden cous cous // Chickpea falafel in pita with humous and salad
Friday: Salt beef on challah with pickles and mustard // Pav bhaji (Mumbai street food veg curry with butter spiced roll) // Mozzarella, olive tapenade and roast pepper on focaccia
Saturday: Salt beef on challah with pickles and mustard // Cheddar, apple, onion chutney and roast walnuts on croissant
Hope you all enjoy!


Rye not?

We started out with our Revolutionary Rye, way back when Tom first started Loaf back in 2009 and it has graced our shelves ever since!

Our recipe was based on Andrew Whitley’s Russian Rye, ours is 100% rye sourdough, topped with toasted pumpkin and sunflower seeds.

Why is it revolutionary? (Everybody wants to know!) Mainly because back when Tom started, no one was making a rye sourdough up here in the Midlands at least! Not only that, but he figured given its Russian roots, he’d pay tribute to their revolutionary history…

If you didn’t already know, Rye is a type of grain, low in gluten, high in fibre, protein and most importantly flavour.

Over the years, we’ve played around with rye specials such as the Borodinsky and Volkornbrot, but this year we’ve decided to feature them more frequently, because rye is great, and ‘rye’ not right?

Our Borodinsky is made with a rye starter and flour, malt extract, molasses and caraway seeds for a surprisingly refreshing flavour despite its density! Find it in the shop on TUESDAYS

Our Volkornbrot, is made with a rye starter and flour, chock-full of sunflower seeds, and kibbled rye for lots of texture! Find it in the shop on THURSDAYS

Will you be trying it? Let us know! Tweet or Tag us – we’d love to see how you’re enjoying it!

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