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!

Don’t forget!

Hi guys!

Don’t forget our opening times for Xmas and New Year!

We’re open from 8.15am – 1pm Friday 23rd (tomorrow), and the same again Saturday 24th.

We’re no longer taking stollen, mince pie or macaron pre-orders as they are already made to order! We will have a selection available to buy on a first come first served basis in our shop both Friday and Saturday.

We sold out within a few hours today so expect a queue and come as early as you can to avoid missing out; we’re working through the night tonight and Friday to make as much as we can (we’ve even roped in Tom off his paternity leave to lend us a hand!) so we hope to disappoint as few people as we possibly can!

You can still purchase books and cookery school vouchers in the shop too!

We’ll be closed from Christmas day until Wednesday 4th January 2017, when we open from 12pm as normal.

Thank you for all your support this year, we can’t do this without you!

Merry Xmas and Happy New Year to you all! 

Love, Team Loaf x

 

New dates for courses 2017!

Illustration: www.walternewton.

 The announcement of our Cookery School courses 2017, has been somewhat long awaited by the eager and organised amongst us, so here it is just in time for Xmas!

NEW dates for January-March 2017 are now available for:


– Bread: Back to Basics
– Bread: Simply Sourdough
– Sweet breads and Viennoiserie
– Flavour Geography: South Indian Dosa
– Handmade Pasta
– Macarons

Plus many more!

We’ve worked hard to fit in as many courses as we can, so we hope you’ll find something to suit your needs!

pig butchery Dosa Workshoppasta bread back to basics Seafoodone_new2 sweet breads

If not, why not buy a gift voucher?

You can purchase Cookery School gift vouchers from £1-£150!

Further dates will be staggered throughout 2017.

*Foraging & Earth Oven Building will be available from March.

Lamb & Poultry will be available from February.*

Happy Booking!

August in the Cookery School

With it being holiday and vacation season (for you guys and us!) we don’t have as full a course schedule as we normally do; though we have ensured that we’ve got the best coverage of our bread courses to suit most needs, so if you’ve got some time off and have always meant to book on to one – take advantage now!

We’ve got places available on all dates for August:

Bread: Back to Basics – Saturday 6th 9.30am-4pm

Simply Sourdough – Friday 12th 7.30-9.30pm – Saturday 13th 9.30am-1pm

Bread: Back to Basics – Thursday 18th 9.30am-4pm (weekday)

bread selection circle

And we’ve even snuck in a Bao and Chinese Dumpling course with Lap on Wednesday 31st 6.30-9.30pm – we’re always thinking of you!

 

New Loaf Bakery Shop Opens – Sat 26 April

Stirchley Just Got Tastier!

At Loaf  this week there has been a hive of activity.  We have done a complete refit of the shop and are introducing some new editions – including weekday takeaway lunches, and a small selection of cookery equipment, specialist cookery ingredients and local produce to buy. We’ll also be selling  our usual selection of speciality bread and cakes . Thanks to a fantastic team of staff and volunteers the new & improved Loaf Bakery Shop re-opens tomorrow – Saturday 26th April 2014. Particular thanks goes to Tom, Sarah, Nancy, Andy, Jordan, Mike, Alasdair, Russ, Walter and Jane for all your hard work. You’re amazing!

Below you’ll find out what’s new, discover our new opening hours and salivate at this week’s takeaway lunch menu – changing every week. We hope you like the look of the new shop too, with much of our furniture made from reclaimed palettes and recycled materials….

New Loaf Bakery Shop Refit  New Loaf Bakery Refit

New Loaf Bakery Refit Tom Making Tea for the Workers

 

New Loaf Bakery Shop Opens – Saturday 26 April 2014

So here’s what we’ve got on offer. Pop in to discover what’s new….

New Loaf Bakery Shop. Designer: Kerry Leslie

 

New Opening Hours

Tuesday – Friday: 12 – 6.30pm

Saturday: 8.15am – 1pm

Tuesdays – Fridays: Takeaway lunches, from 12noon

 

Weekday Takeaway Lunch Menu

Tuesday 29 April  to Friday 2 May 2014, from 12 noon

Tuesday – Daal with sourdough;  Baked ham & mature cheese croissant.

Wednesday – Herb & mushroom Frittata with green salad;  Baked ham & mature cheese croissant.

Thursday – Rosso Pomodoro Soup with sourdough;  Baked ham & mature cheese croissant.

Friday – Spinach, artichoke & chilli goats cheese pizza;  Spicy ‘Nduja sausage, mozzarella  & parmesan pizza.

We will also have brewed coffee and loose leaf teas to takeaway.

Brewed cofee and loose leaf tea to takeaway

 

Pick up a Loyalty Card

We like to reward our regular customers with the Loaf Loyalty Card, to enable you to collect ‘Loaf’ stamps and redeem a free loaf of bread!

You’ll get your last loaf in a baker’s dozen on us

when you buy 12 loaves, you’ll get the 13th free!*

Ask at the till. Subject to terms and conditions – details on the card*.

Loaf Loyalty Card

We look forward to seeing you soon!

The Loaf Team

New Loaf Bakery Shop Opens – Sat 26 April

Stirchley Just Got Tastier!

At Loaf  this week there has been a hive of activity.  We have done a complete refit of the shop and are introducing some new editions – including weekday takeaway lunches, and a small selection of cookery equipment, specialist cookery ingredients and local produce to buy. We’ll also be selling  our usual selection of speciality bread and cakes . Thanks to a fantastic team of staff and volunteers the new & improved Loaf Bakery Shop re-opens tomorrow – Saturday 26th April 2014. Particular thanks goes to Tom, Sarah, Nancy, Andy, Jordan, Mike, Alasdair, Russ, Walter and Jane for all your hard work. You’re amazing!

Below you’ll find out what’s new, discover our new opening hours and salivate at this week’s takeaway lunch menu – changing every week. We hope you like the look of the new shop too, with much of our furniture made from reclaimed palettes and recycled materials….

New Loaf Bakery Shop Refit  New Loaf Bakery Refit

New Loaf Bakery Refit Tom Making Tea for the Workers

 

New Loaf Bakery Shop Opens – Saturday 26 April 2014

So here’s what we’ve got on offer. Pop in to discover what’s new….

New Loaf Bakery Shop. Designer: Kerry Leslie

 

New Opening Hours

Tuesday – Friday: 12 – 6.30pm

Saturday: 8.15am – 1pm

Tuesdays – Fridays: Takeaway lunches, from 12noon

 

Weekday Takeaway Lunch Menu

Tuesday 29 April  to Friday 2 May 2014, from 12 noon

Tuesday – Daal with sourdough;  Baked ham & mature cheese croissant.

Wednesday – Herb & mushroom Frittata with green salad;  Baked ham & mature cheese croissant.

Thursday – Rosso Pomodoro Soup with sourdough;  Baked ham & mature cheese croissant.

Friday – Spinach, artichoke & chilli goats cheese pizza;  Spicy ‘Nduja sausage, mozzarella  & parmesan pizza.

We will also have brewed coffee and loose leaf teas to takeaway.

Brewed cofee and loose leaf tea to takeaway

 

Pick up a Loyalty Card

We like to reward our regular customers with the Loaf Loyalty Card, to enable you to collect “˜Loaf’ stamps and redeem a free loaf of bread!

You’ll get your last loaf in a baker’s dozen on us

when you buy 12 loaves, you’ll get the 13th free!*

Ask at the till. Subject to terms and conditions – details on the card*.

Loaf Loyalty Card

We look forward to seeing you soon!

The Loaf Team

Real Bread Campaign is under threat!

The Real Bread Campaign was set up to fight for better bread in Britain, but it’s future is under threat.

Co-founded in 2008 by Sustain and Andrew Whitley of Bread Matters, the Real Bread Campaign has recently lost it’s main provision of funding and is looking for support. Starting with a basic definition of Real Bread being made without the use of any artificial additives, “the Campaign seeks, finds and shares ways to make bread better for us, better for our communities and better for the planet”.

Real Bread Campaign website

Can you help save the Real Bread Campaign by becoming a member?

Loaf is a member of the Real Bread Campaign because, like so many of our customers, we believe the UK is loosing the traditional skills to bake tasty, wholesome, handmade bread leaving us with cheap, mass-produced additive-filled factory loaves. Not only are these loaves filled with chemicals and therefore unhealthy for us, but they are often transported long distances and therefore damaging to the environment. That’s why we started our community supported bakery to provide healthy, Real Bread to our local community, and through the loaf cookery School teach as many people as possible how to make Real Bread. As well as selling good food, we are also able to help other local people like us restore our local high street to the thriving community it once was.

Chris Young, the Real Bread Campaign co-ordinator says; “Until we secure new grant funding, the only money Sustain (the charity of which we are part) has to run the Campaign comes from membership fees and donations, so getting new members is more important than ever to ensure our survival”.

Bread Lovers

So Loaf is asking bread lovers like us to sign up as Real bread Campaign members and spread the word via Twitter (@RealBread) and Facebook (realbreadcampaign). As a member you’ll receive discounts on courses, a quarterly magazine, access to an online forum for tips and advice on bread making, and more. You can also make a one off donation here. Find our how more on the real bread Campaign website: www.sustainweb.org/realbread

Read Loaf’s Real Food Manifesto to find out why we do what we do.

Soil Association Features Loaf

Five questions with…. Tom Baker

This month Tom is featured on the Soil Association website, after a great interview with Anna Louise Batchelor (aka @porridgelady on twitter) an environmental scientist and member of Reading’s True Food Co-op. Reading born and bread (sorry, a genuine typo – bred not bread!), Tom loves the food co-op and has recently advised the food co-op on setting up their own bakery.

The Soil Association are the UK’s leading membership charity campaigning for healthy, humane and sustainable food, farming and land use.

Here’s Tom’s interview with Anna:

Soil Association - Tom Baker interview

Lucky 13 Bakehouse Seek Apprentice

Our friends over at Lucky 13 Bakehouse, based in Hockley Birmingham, are seeking a bakery apprentice on a skills-for-labour basis. Lucky 13 specialise in artisan bread and biscuits supplied to cafes, restaurants and deli’s across the city, and it’s an excellent place for an enthusiastic amateur or two to build up their skills ready for professional employment. To apply, download this document (click here) and get in touch with Neil and Amy. Loaf will be looking for our own apprentice later in the year so watch this space for more real bread opportunities in brum!