New face in the bakery (UCB Placement)

If you’ve been in to Loaf over the last few weeks you might have seen or met Kajol, who has been doing a work experience placement with us. Kajol is studing at UCB College of Food – which is where Loaf alumni, Anna Claringbull, studied before joining Loaf – Anna now works at Lune Croissanterie in Melbourne.

Kajol got stuck in with all aspects of the baking assisting mostly Neil – from shaping sourdough, refreshing the starter through to learning how to make croissants. It was really lovely having Kajol in the bakery with us – the experience taught us a lot too. Best of luck with what you do next Kajol!

New for 2018

We are trialling vegetarian sausage rolls all this week in the shop. The recipe is thanks to Loaf alumni Andy Butler. Andy left Loaf to set up his own business Bread and Butler in Limehouse, London. Go and check it out if you’re in London!

We also have daily fresh croissants.

Photo by Jack Spicer Adams.

Easter opening times!

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

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!

XMAS XMAS XMAS!

It’s that time of year! Loosen your belt loops for a blast of tasty information about opening times, mince pies, stollen and gift vouchers below…

XMAS OPENING TIMES 2016!

Tuesday 20th – 12-6.30pm (as normal)

Wednesday 21st – 12-6.30pm (as normal)

Thursday 22nd – 12-6.30pm (as normal)

Friday 23rd – 8.15am-1pm

Saturday 24th (XMAS EVE) – 8.15am-1pm

CLOSED 25th – 3rd January 2017

Wednesday 4th Jan – 12-6.30pm – opening times resume as normal.

MINCE PIES!

As you may have seen on Twitter, we’re selling mince pies daily in our shop!

Our mince pies are made entirely in house. This year, Baker Rob made kilos upon kilos of delicious mincemeat (ours is made with locally grown apples, lemons, suet, candied peel, marmalade, currants, sultanas, dark muscovado sugar and Mud City Stout since you asked…) ready to fill hundreds of our flaky, buttery pastry cases.

STOLLEN!

We’ll also be offering our classic Stollen loaf, a rich, fruity loaf stuffed with homemade marzipan, this one is pre-order only.

MINCEMEAT MACARONS!

In collaboration with our cookery school tutor, the uber talented Lap-fai Lee; we’ll also be offering some incredible mincemeat macarons *love heart eyes emoji x100*

The macarons will also be available for pre-order but any which are not snapped up in advance will be available in the shop from 20th December.

COOKERY SCHOOL GIFT VOUCHERS!

Our vouchers make the perfect gift for Xmas you know! You can buy online or we’ve got vouchers from £10-110 available in our shop, just ask one of our shop team and they’ll be happy to help.

Please note, our gift vouchers are only valid for our cookery school, not our shop! Ts&Cs are here.

PRE-ORDERING YOUR CHRISTMAS TREATS!

You can pre-order the following:
A box of six mince pies for £8
A stollen loaf for £5
Six mincemeat macarons for £5

All orders need to be made in our shop and pre-paid as we’ll be baking to demand. You can place orders up until the 17th December. Orders will be available for collection on 23-24th December before 11am.

MARKETS!

You can find us at Stirchley Community Market on Tuesday 6th and at the QE Hospital Farmers Market on Wednesday 21st – come say hi!

 

 

BAO HOUSE Part II with Lap-Fai Lee

BAO HOUSE PART II

If you came to the last BAO House Pop Up at Loaf, waited in that incredibly long line and were rewarded with food, you’ll be excited to hear we’re doing it again.  If you came to the last BAO House Pop Up at Loaf, waited in that incredibly long line and didn’t get food because we ran out, you’ll be excited to hear we’re doing it again – with more BAO, extra sides…. but you should still get here earlier.

September 22nd is the date for your diaries.
No bookings/pre orders/reservations.
BYOB
All food is to take out, but you can sit in if you’d like – we have seating.
Cash or Card payments taken.

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#BaoHouseTwo

Earl Grey Hot-X-Buns!

It’s that time again… Earl Grey Hot Cross Buns!!

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We’ll be baking them daily from Tuesday 23rd Feb (this Tuesday coming) until Easter Saturday, so be sure to pop in!

We’ll also be closed Tuesday 29th March so our Baker’s can enjoy a day off! But don’t fret, we’ll be open Weds 30th as normal 🙂