Say hello to Ian, our new trainee baker

Ian became a permanent member of the Loaf team last month so we asked him to write a bit about his experience.

For the last nine-and-a-half years, I’ve been working as a software engineer in the visual effects industry. This journey has taken me from London to Vancouver and now to a remote working arrangement in Birmingham. While in Canada, I started baking bread at home as a creative pursuit to improve my mental health.

Three months ago (with lots of encouragement from my partner), I approached Loaf to see if they would be interested in taking me on as a trainee, part-time. Since then, I have been fortunate enough to train with their experienced team of bakers – getting to grips with bakery schedules and larger-scale baking processes and techniques.

The bake shifts remind me of a long day on the ski slopes – fun, exhausting and the first après beer is pure bliss. There was a chance this journey could take the joy out of baking, but it has been just the opposite. I’m excited to bake for a wider audience and hope to continue to spread the love for real bread.

It’s also been a real breath of fresh air to be part of the Loaf co-operative. Having an equal voice in the bakery and company decisions, self-responsibility, and a focus on serving the local community is what gets me out of bed for those 5am starts!

When I’m not baking, I love to run, play board games, build LEGO and discover local craft beer.

My favourite loaf is a tie between the seeded spelt sourdough and the white tin.

You can look back on Ian’s baking journey and follow his progress at @ianbakesbread.

In praise of the Sourdough Tin

For the last few months we’ve been making tinned sourdough loaves on Saturdays. People are often surprised that they’re sourdoughs as we’ve gotten used to a certain look for the sourdough loaf – round with an arching crest bursting from a blistering crust. These tins look kinda basic by comparison, like you might find in a supermarket.

So what’s good about them? Well, they fit better in the toaster! Not to mention there’s something deeply satisfying about a square sandwich.

It’s also an important part of the Real Bread Campaign to make it clear that “real bread” can look ‘normal’, and that’s OK. We naturally get excited by the aesthetic opportunities available to the artisan baker, the ability to produce something unique that delights the eye as much as the taste buds. But there’s an honest beauty to be found in the tinned loaf: the simple shapes and smooth crust; the form following function. We should embrace and celebrate it.

Our version of the sourdough tin has hidden depths, mixing two very different grains to produce a pretty unique loaf. This is a white wheat loaf made with a rye sourdough starter which gives it some special advantages.

Firstly, we are able to proof the dough at an ambient temperature, meaning it doesn’t take up precious space in the fridges.

Secondly, the rye slows down the ferment while also giving the dough a boost, helping it rise in the tin and producing a lovely smooth, domed crust.

Finally, the whole process fits neatly within our existing baking schedule meaning we can make more bread for you!

And of course all these elements, from the mix of grain to the method of fermentation, produce a texture and taste unique to this loaf.

The sourdough tin is available to pre-order. We’re very proud of this loaf and hope you’ll give it a go!

New trainee bakers

If you peer through the shop into the bakery, you might notice a couple of new faces making your bread. Ben and Ian have joined us this year as part-time bakers and we’re in the process of training them in the Loaf way,

The cyclists among you will know Ben from the Birmingham Bike Foundry, our sibling worker co-op at the other end of Stirchley high street. Loaf and the BBF have quite seasonal trading patterns – we’re busy though the winter, especially Christmas, while their season is very much spring into summer.

Last summer, when we were quiet, Phil from Loaf did some shifts with them to help with their busy period, and to learn more about bike maintenance in the process. Ben is a keen baker in his spare time so he’s come the other way for a couple of shifts a week to learn new things and help us out.

Ian is also a keen amateur baker and came to our attention initially through his Instagram where he scientifically notes the specifics of his bakes, which always look amazing. He works as a visual effects programmer for the movies and was looking for a more practical creative outlet away from the screen, so is joining us part-time to see how baking on a larger scale suits him.

Loaf pre-orders and delivery for the Coronavirus era

In these unprecedented times, Loaf is having to reassess how we operate – just like everyone else. At the beginning of March we made the decision to shut down our cookery school, postponing all classes until we are on the other side of this, which could be anything up to a year. This is an important part of our business and to some extent it subsidises the bakery. Baking like we do is labour intensive and, compared to mass-produced bread, margins are low.

It goes without saying that keeping our team in work (we employ nine people) now and beyond COVID-19 is a major priority so we have had to do some number crunching of different scenarios to find the best options. We are also considering the safety of staff and their families, the safety of our customers and our duty to society as a whole. There is a lot to weigh up.

On the one hand we are very proud of the bread we provide and think a high quality staple food should remain available in a time like this. On the other hand, we attract queues of people and despite doing our best to encourage social distancing and putting in place all sorts of new measures in how we serve you, we have been feeling uncomfortable about the number of people stretching down the high street over the last weeks.

This is the plan we have come up with after much discussion of all the competing priorities.

We are encouraging you to place orders in advance so they can be delivered to your house or collected quickly from our door.

This is our new online shop.

We will be open Thursday 12-3pm, Friday 12-3pm and Saturday, 8.15-11am for collections and purchases. We’re doing bread, buns, brownies and blondies. No lunches at the moment.

Deliveries will also take place on Thursdays from 12-6pm , Fridays 12-6pm and Saturday morning, so please check the correct delivery day on your order.

We are delivering on foot/by bike so the area we can reach is limited. Please check this map to see if you are in our delivery area.

We are aiming to move towards collection and delivery only but for this week we will have a very limited amount of bread on sale in the shop.

If you have a regular order with us, please place it each week. We really value all our wonderful regular customers but we need your help to get this new system going to please don’t be offended that we are asking you to start afresh.

We won’t be selling flour for the moment – we need to ensure we have a solid supply – but when we can we will make it available. This is the perfect time for you to bake bread after all!

We have had many kind offers of help but feel that we can’t accept volunteers at this time, but if we can arrange to drop a couple of orders with you to distribute to your neighbours, we’ll try and make that work. If you live further afield, please arrange a collection instead.

We will be continually assessing what we do and making changes as necessary. We ask you to bear with us if we make mistakes, no doubt we will, this is all a bit rushed.

We have yet to find a way to offer bread to the most vulnerable in our community, so if you know a way we can safely do this, please point us in the right direction. Similarly, if you are a health worker and can see a way we might be able to help you out, please be in touch.

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 🙂

 

Christmas!

Good Monday Morning!

Christmas feels very much upon us!

We’re open as usual on Tuesday 23rd – 12noon-6:30pm.  We’ll have some delicious roast beef & cucumber relish baguettes, or pear, stilton & walnut butter baguettes for lunch.

Then Christmas Eve, we’ll be open 8.15-12noon.  No lunches, but plenty of bread to see you through christmas time!
Next door in the cookery school, Curds and Whey will be selling their gorgeous cheeses.  (Cash only for cheese please!)

Remember if you have ordered stollen and mince pies, to come and collect on your allocated days!

And if you need a reminder of our opening hours over the next couple of weeks, click HERE.

We hope to see you this week, but if we don’t… have a lovely Christmas and New Year!

Sarah x