Autumn Course Highlight

We’re getting ready for our Autumn season of courses!

Some of the courses we have during the upcoming months *only* run at this time of year. In particular: Pork Butchery and Charcuterie with our expert tutors Lap-fai Lee and Steve from Rossiter’s organic butchers in Bournville.

This day-long course will take you through options for creating amazing charcuterie, as well as fresh pork dishes, from almost every part of the pig. You’ll also be creating your own pork lunch for a feast in the middle of the day.

The next Pork Butchery and Charcuterie course is on Thursday 26th October in our dedicated cookery school on Stirchley High Street.

Take a look at our full courses calendar to discover what new skills you can learn in the upcoming cosy season:
https://loafonline.co.uk/cookery-school/

Photo by Lap!

 

Back to School with Loaf

If you’ve not been on a Loaf course but have always fancied it, why not use the changing seasons and new school term time as an excuse to learn a new skill.

We have spaces on several of our courses over the Autumn months including Seafood Masterclass, Handmade Pasta, Pork Butchery and Charcuterie, Sweet Breads and Vennoiserie and Flavour Geography: Thailand, and Chinese Bao and Dumplings (pictured above).

The courses are really enjoyable, informative and hands-on. You’ll be taught by our friendly and experienced in-house experts and passionate guest-tutors. On our courses we also share and enjoy the fruits of our labour and you will never go home hungry! 

We also sell vouchers for courses if you’d like to gift a visit to Loaf Cookery School to a loved one – is it too early to think about Christmas?!

To check the dates and courses available please visit the courses calendar here.

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!

*Closing for maintenance!*

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

closecalendar

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!

 

 

 

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!

 

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.

1pop2pop3pop4pop

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?!

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!