Loaf Community Bakery is our new bakery in Cotteridge, South Birmingham, specialising in sourdough and other artisan breads. Bread is baked at the home of Loaf director Tom Baker, in both a conventional and traditional wood-fired earth oven. The bakery sells bread through a “˜community supported bakery’ scheme, as well as selling some wholesale to specialist local delis. Bread is made with organic flour, grown and milled in the UK.
Thanks to everyone who responded to the two polls about the bakery – they’ve helped inform what day we’re going to bake, and the price. I’ve set the price by taking the mean of all the options voted for, and multiplying it by 4 for a months worth of bread.
Loaves are going to be baked on a Friday, and need to be collected that evening. Collection is from Cotteridge currently, although an alternative Saturday collection point will be arranged depending on the location of subscribers. A large white sourdough (Cotteridge Sourdough) and a large 100% rye sourdough (Revolution Rye) are available initially. Both breads keep well for 5 days and are suitable for freezing. Other specialities such as brioche and ciabatta will be available occasionally on a first-come first-served basis.
Invest in Loaf Community Bakery and subscribe now for just £11 a month!
We’ll be supplying a weekly loaf to subscribers from mid-January onwards, so get in touch soon if you want to subscribe as we can only take a limited number – email firstname.lastname@example.org to register your interest.
Meanwhile, answer this poll: