It’s almost Easter and we’re in the throes of Hot Cross bun season, it comes round quicker and quicker each year!
As you may already know, we’re offering our Earl Grey flavoured HCB’s right up until Easter, available everyday in our shop.
We’re ramping up the numbers as we get closer to the long weekend, so make sure to take advantage as there’re only 7 baking days til they’re gone! #RIPHCB
We will be taking pre-orders for Good Friday and Saturday (14th & 15th April), just pop into the shop and place and pre-pay for your order.
Please note that we will be closed after Easter for some general maintenance, dates and times are as follows:
Good Friday 14th April – 12-6.30pm (pre-order collection)
Saturday 15th April – 8.15am-1pm (last day for pre-order collection)
Easter Sunday 16th April – CLOSED
Easter Monday 17th April – CLOSED
Tuesday 18th – Friday 21st April – CLOSED
Saturday 22nd April – 8.15am-1pm – open as normal
Tags: birmingham, cookery school, earl grey hot crossed buns, easter, hcb, hot crossed buns, loaf community bakery, loaf online, local food, real bread, Stirchley
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!
Tags: bakery, birmingham, borodinsky, bread, cookery school, food, loaf, loafonline, local food, real bread, revolutionary rye, rye, shop, sourdough, south birmingham, Stirchley, volkornbrot