*Closing for maintenance!*

We’ll be closed for maintenance from Tuesday 23rd – Tuesday 30th August; opening as normal on Wednesday 31st August.

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We’ll be making some improvements throughout our building: in the shop, bakery, cookery school and back of house; very exciting stuff!

We know a lot of you will be alarmed that you won’t be able to get your usual orders (or salt beef – goodness!!); so make sure you stock up in the weeks before. Our bread and sweet stuff freeze brilliantly you know! Just perk them up in the oven once you’ve defrosted them.

OR…

Jump onto one of our bread or sourdough courses and make your own! Fresh bread just can’t be beaten can it!

Also, we’ve got the last few places on Lap’s phenomenal Bao course on the 31st; now you can recreate #baohouse at your house!

 

 

 

Popsicle anyone?

Well the weather may be no good for proving sourdough, but it’s perfect for ice cream!

We’re chuffed to be stocking CREAMED POPS, a brand spanking new Birmingham based, small-batch artisan ice cream lolly brand! We rally behind our fellow Brummie food brands, so we just had to have them!

CPops x5 Jordan Ish

All natural ingredients, no artificial preservatives and fresh produce, combined to create a super delicious treat! Their ‘pops’ are fast frozen, meaning their ice cream stays silky smooth, creamy and icicle-free.

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We’re currently stocking: Cinnamon Toast, Raspberry Cheesecake, Salted Caramel, Carrot Halva, Pure Origin Chocolate and fast-favourite Vietnamese Coffee.

What flavour will you choose?!

The Birmingham Cook Book!

When we were asked if we wanted to contribute to The Birmingham Cook Book, we jumped at the chance!

Find us, along with many familiar faces on the Birmingham food scene inside!

For our contribution, we’ll give you the secret to making your own sourdough starter and how to make your own sourdough bread; plus our superstar Cookery School tutor Lap-Fai Lee, will share his knock-out recipe for Kung Pow Pastrami Bao (#TBT #BAOHOUSE)

BirminghamCookBookCover_

We’ll be selling them in our shop (1421 Pershore Rd, Stirchley) from next weekend – These are limited edition, so be sure to pop in and get your copy – don’t miss out!!

(RRP £14.95)

 

July in the Cookery School!

We’re coming to the end of June, and our July courses are filling up fast!

What better way to spend an evening or day, than learning great new cooking skills, and more importantly EATING!

dosa

 

  • Kicking off the month with our Earth Oven Building course (now SOLD OUT! But join the mailing list if you want to attend the next one!)
  • We have got places on all our super popular Flavour Geography courses though: Dosa, Sichuan & Bao.
  • Not to mention specialist evening courses on Macarons and Fish with our resident Foodist, Lap-fai Lee!
  • Finishing it off with the final places on our stellar Bread and Sourdough courses – it’s not too late to learn!

 

 

 

We look forward to welcoming you to our school!

 

 

NEW STOCK!

If you’ve been into the shop this week, you may have noticed we’ve got some new stock gracing our shelves!

We’ve curated a spice rack, with spices we use ourselves in the bakery and the cookery school. Some/most of which we haven’t found at our local shops, so you’re welcome!

spice shelf

 

You’ll find: Za’tar, Ras El Hanout, Sumac, Saffron AND a selection of spices – ORGANIC where we could!

Much to popular demand we’ve also stocked 1kg Peanut Butter, Tahini and Coconut Oil.

You may also notice (or if you follow us on Twitter..) that we’ve got a brand new swanky fridge! Fully stocked with The Happy Gut Hut Kombucha, Milk, Cawston Press drinks cans PLUS NEW Fentimans classics, Chi Coconut water and pure churned butter!

We still stock Pip’s hot sauce, Cuffufle jams, chutneys, vinegars and cordials; Quarter Horse coffee, Union Coffee, Urban Harvest apple juice, eggs and our own Granola mix.

Don’t forget we still sell bread making equipment: locally made peels, scoring knives, scrapers, proving baskets; plus Italian 00, semolina, and rice flours; AND books on bread making, foraging and preserving!

Oh yeah, we sell awesome Loaf canvas tote bags too! (If you spot one out and about, tweet us a photo! @loafonline #loafspotted

Donations for the Calais ‘Jungle’

Loaf cookery tutor Lap-fai Lee and former Loaf baker Dom Clarke are heading to the Calais Jungle to cook for a few days in the Refugee Community Kitchen. It’ll be Lap’s second trip recently – you can read all about his first trip here.

They’re taking a big van over and donations are desperately needed of bulk spices and herbs etc, and cash to buy fresh produce on their way over. There is a list of things needed by the kitchen on Lap’s blog. Donations can be dropped off at Loaf or get in touch with Lap or Dom using their email address on the poster below.1

 

Pre-Order your HCB’s!

Easter is coming!

You can order our signature Earl Grey Hot-Cross Buns for collection on Good Friday 25th or Saturday 26th; half a dozen for £5! You can order via our shop, tweet or phone!

PO HCB

 

Also, don’t forget our opening hours will be changing slightly over the Easter holiday!

 

Good Friday 25th – 12-6.30pm

Saturday 26th – 8.15am- til sell out!

Easter Sunday 27th – CLOSED

Bank Holiday Monday 28th – CLOSED

Tuesday 29th – CLOSED

Wednesday 30th – 12-5pm

 

EASTER2016

Continue reading Pre-Order your HCB’s!

New Year 2016

Happy New Year!
Have you missed us?  We’ve missed you!  After a lovely, much needed restful break, we’re very much looking forward to getting back into the bakery to make some great bread.

There’s a few little changes behind the scenes here… we’re welcoming Jordan back after her sabbatical.  And we’re working on a rota overhaul which will ultimately result in MORE bread being available on Saturdays (you might have noticed that we often sell out!) AND more pastries.  We’ll let you know when it all kicks into action.

AND.. you might know that Tom and his beautiful wife, Jane had a bun in the oven!  They welcome baby Reuben into the world on New Years Day.  All three of them are doing really well, and we are very excited for them.

Anyway, back to normal life….here’s this weeks lunch menu:

IMG_0519Tuesday – Tarka Daal with a hunk of Sourdough
or// Ham, Brie, Rocket and Cranberry Sauce on brioche

Wednesday – Celeriac Soup with a Hazelnut crumb served with Sourdough
or// Chicken, Bacon, Lettuce, Mayo Club Sandwich

Thursday – Roasted Squash, Pearl Barley and Feta Salad served with focaccia
or// Pulled Pork with Slaw on a brioche roll

Friday – #SALTBEEF on challah with mustard and pickles
0r// Mushroom and Blue Cheese Soup with a hunk of Sourdough
0r// Puy Lentil, Hazelnut, Lemon and Chickpea Salad with focaccia

 

Christmas 2015 Opening Hours

We’re taking a well-earned rest between Christmas and New Year and you can see the hours for the last few days up to Christmas below. We’d like to thank everyone for your continued support throughout 2015 as we’ve continued to grow and feel even more part of the local community. Have a great Christmas everyone and a wonderful start to 2016. See you on the other side!

christmas hours 2015

Pop Up Thai Take Out – This Thursday!

We’re kicking off a three night collaborative Thai extravaganza here at Loaf HQ this Thursday, 12th November. Dom Clarke from Peel and Stone and Lap-fai Lee are joining us to bring you some authentic and delicious dishes –  if you caught our sold-out Thai Stirchley on Sea, you’ll know what we’re talking about. There is no need to book ahead for this event, doors open at 7pm and you can just turn up and place your order. You can take away or eat in, we have soft drinks on sale but BYOB!

Here is the menu for the evening:

Kaeng Hung Leh
Burmese-style pork belly curry
£7

Som Tam Thai
Green papaya salad
£5

Laab fish
Raw fish of the day, lime, chilli, herbs and rice powder
£3

Tom Saep Nuea
Hot and sour beef and offal soup
£6

Coconut rice
£2

And don’t forget there are two more events to catch at Quarter Horse Coffee Roastery on Friday and Saturday night!

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Courses coming up!

Did you make a new years resolution for 2015 that you haven’t yet followed through on? Was that resolution to improve your skills in the kitchen? Well allow us to give you the opportunity to cross it off your list before 2016!

We have places available on some great courses in the last two (OMG) months of 2015:

UntitledSeafood Two: Shellfish with Lap-fai Lee is running on 2nd December. Learn how to prepare delicacies like crab, lobster and razor clams at home, as well as how to (and where in Birmingham to) buy good quality seafood in the first place. If you want to impress family and friends with a showstopper meal, this is the course for you.             Knife Skills and Maintenance, also with Lap is running on 3rd December. Everyone knows serious cooks are serious about their knives. If you have a set of quality knives on your Christmas list, come along to this course and learn how to take care of them properly and how to use them to their full potential. You will also prepare some tasty and visually inspiring recipes to enjoy on the night. With a bit of practice, you could be doing this:

  A video posted by Lap-fai Lee (@oishinboy) on

To book, visit our shop or get in touch with any questions.

CANeat Thai Banquet – Friday 13th November – book now!

The middle night of our Thai triple header with Peel and Stone and Lap-fai Lee is coming up next Friday and it’s the only event you do need to book for, so we’re publishing the whole menu here and the booking details. Check out the menu and email domjclarke@gmail.com to book your place on either the 7pm or 9pm sitting. Don’t delay there’s very limited places! We’ll let you know the menu for the Thursday and the Saturday night’s very soon!

CANeat THAI
“‹Friday 13th November @ Quarter Horse Roastery

อาหารวา่ ง

Sai Oua chicken wing Miang
Nam Pla Ra and dips

แกง

Mussaman Nuea – Beef cheek and tongue Mussaman curry

ยา่ ง

Yam Kaw Moo Yang – Grilled pork and squid salad, nam prik pao

ทอด

Pla Rad Prig – Fried grouper, nam jim seafood dip

ยา

Yam Samun Phrai – Northern Thai herbal salad

ขนม

Fresh fruit, Nick Loman’s ice cream, macaron

£30

There will be two sittings, 7pm and 9pm, please email domjclarke@gmail.com for bookings.

Due to the nature of the event we are unable to offer any changes to the menu for dietary requirements.

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It’s the most wonderful time of the year.

Autumn is my favourite.  It’s probably most people’s favourite.  The colours, the utter JOY of autumn sunshine, crisp walks in the park, inappropriately cold picnics, and flavours.

Although I feel like I’m happiest when dabbling in bread these days, nothing gets me more excited about baking sweet stuff than autumn flavours.
We try and keep to seasonal ingredients here at Loaf, and use them while they are locally/nationally abundant.
Here’s what you should get baking/making:
Toffee Apples. Baked Apples. Apple & Blackberry Crumble.
Spice Cake, Prunes, Rum Frosting.
Poached Pears.  Especially in Jasmine tea. Ok, and wine.
Pecan Pie.
GINGERBREAD.
Adding cinnamon to everything.  Take it all the way to Christmas.
Apple Cider Donuts – The dream donut.
Damson gin.
PUMPKIN EVERYTHING.
I get a little too excited about pumpkins. Below is my pumpkin cake recipe. Pair it with cream cheese frosting.  Throw on some pistachios and there you are.  Autumnal perfection.

Pumpkipumpkinn Cake

250g Caster Sugar
320g Canola/Rapeseed/sunflower oil
3 x Large Eggs
380g Plain Flour
1.5 tsp Baking Powder
1 tsp Cinnamon
1tsp Nutmeg
1/2 tsp Salt
1 can pumpkin puree

 

1.  Mix sugar and oil thoroughly
2.  Add eggs one at a time and mix
3.  Add dry ingredients and mix
4.  Add pumpkin puree and mix

Bake at 180 degrees for about an hour, and a skewer comes out clean.

Enjoy!

Sarah x