Happy Christmas & Thank you!

What a year!

It’s been fantastic. Thank you to everyone that has made 2013 a real success. We’ve grown from strength to strength over the year, increasing our staff  team, taking on new directors, extending our selection of bread & cakes, developing new courses and pop-up events and meeting lots of new faces in the cookery school, bakery & on our local high street in Stirchley.

Thank you to all our customers, friends, colleagues & families. Special mention also goes to our:

  • Bread Bond Holders – without whom none of this would have been possible – thank you
  • Bread Club members – for returning to the bakery week after week to pick up baked goodies!
  • Loaf Directors – Matt, Michelle, Russ… and former directors Tim & Ria
  • Loaf Staff – Andy, Dom, Jane, Nancy, Sarah & Tom
  • Cookery School Guest Tutors – Haseen, Lap, Lizzy, Mohini, Rachel & Steve
  • Everards Brewery – our landlords who have helped us grow on Stirchley high street
  • Stirchey Stores Members – for sharing the Loaf love by selling our bread & cakes in the shop
  • Creative & green fingered friends – Clare, Fraser, Jack, Jacob, Kerry, Mike, Paul & Walter
  • Fellow Food Lovers – Brad, Carl, Chris, Krishan, Lap, Nico, Nick, Vic
  • Fordall Farm – a community owned business who are a real inspiration to us.

And many, many more… there are just too many to mention!

Loaf in Lights - Christmas 2013

Have a very Happy Christmas and promise of a wonderful new year.

We look forward to developing new & exciting projects in 2014 and hope you will join us for the ride!

From the Loaf Team

x x x

* Christmas Closure – The Loaf Community Bakery, Cookery School and Stirchley Stores will be closed from Wednesday 25th December, re-opening on Thursday 2nd January 2014. Bread Subscribers – we will be baking for you again on Friday 3rd January.

 

Christmas Goodies from the Bakery

The mincemeat that we made back in October is maturing nicely, and quite frankly we’ve held off long enough. Now December is upon us, we’ll be unleashing glorious mince pies on you every day in the bakery. We have a deliciously rich mincemeat, which will be stuffed into our own sweet shortcrust pastry and baked fresh daily.

PRE-ORDER STOLLEN – This year reserve your Christmas Stollen (for collection in the shop on 23 – 24 December only). We do not offer a postal service. Our usual selection of bread produced in the Loaf Community Bakery will also be available to buy as usual in the Stirchley Stores co-operative community shop.

Christmas Stollen

CHRISTMAS OPENING HOURSThe Loaf Community Bakery, Cookery School and Stirchley Stores will be closed from Wednesday 25th December, re-opening on Thursday 2nd January 2014.

STIRCHLEY BREWHOUSE – We’re taking a small break from Stirchley Brewhouse throughout December. It’s all hands on deck in the bakery instead in the run up to Christmas. The smell of seasonal dried fruit & spices is amazing. Brewhouse will be back again in early 2014.

CHRISTMAS OPENING HOURS @ Stirchley Stores:

Tuesday – Friday     2 – 7pm

Saturday                8.15am – 2pm

Monday 23rd December      2 – 7pm

Tuesday 24 December    8.15am – 2pm

Closed 25th December – 1st January.

Re-opening on Thursday 2nd January 2014, 2 – 7pm.

 

 

Coming up next week… our Shellfish course

Seafood Two: Shellfish course

This Wednesday 23rd October – 6.30pm to 9.30pm.

Being one of the furthest cities in the UK from the coast it’s not surprising that so many of us in Birmingham love seafood but don’t know where to start when it comes to shellfish preparation. It’s a forgotten food skill that our coastal ancestors would have passed down through generations, but in recent years we’ve begun to lose.

Seafood Two: Shellfish. Photo: Jane Baker

Here’s how the evening will look…

Shellfish Masterclass

  • Clean, prepare, and cook a range of shellfish such as crabs, oysters, and lobster.
  • Master how to cook beautiful Asian & European style shellfish dishes.
  • Take away tips and recipes to create the magic at home in your own kitchen.
  • Under the expert guidance of fish expert Lap-fai Lee

Evening Meal included
Enjoy a fantastic shellfish feast such as crab linguine, dressed oysters, and chargrilled squid, at the end of the evening.

Receive a Loaf Loyalty Card for future discounts on Real Bread in the shop.

Seafood Two: Shellfish. Photo: Jane Baker

Afterwards why not take a visit to to the fantastic wholesale fish market in Birmingham city centre brimming with a wide range of fish and shellfish, and begin to create the magic again at home.

For more info and to book click here Seafood Two: Shellfish

And if f you like the sound of this why not try our Seafood One: Fish course two

Coming up next week… our Shellfish course

Seafood Two: Shellfish course

This Wednesday 23rd October – 6.30pm to 9.30pm.

Being one of the furthest cities in the UK from the coast it’s not surprising that so many of us in Birmingham love seafood but don’t know where to start when it comes to shellfish preparation. It’s a forgotten food skill that our coastal ancestors would have passed down through generations, but in recent years we’ve begun to lose.

Seafood Two: Shellfish. Photo: Jane Baker

Here’s how the evening will look…

Shellfish Masterclass

  • Clean, prepare, and cook a range of shellfish such as crabs, oysters, and lobster.
  • Master how to cook beautiful Asian & European style shellfish dishes.
  • Take away tips and recipes to create the magic at home in your own kitchen.
  • Under the expert guidance of fish expert Lap-fai Lee

Evening Meal included
Enjoy a fantastic shellfish feast such as crab linguine, dressed oysters, and chargrilled squid, at the end of the evening.

Receive a Loaf Loyalty Card for future discounts on Real Bread in the shop.

Seafood Two: Shellfish. Photo: Jane Baker

Afterwards why not take a visit to to the fantastic wholesale fish market in Birmingham city centre brimming with a wide range of fish and shellfish, and begin to create the magic again at home.

For more info and to book click here Seafood Two: Shellfish

And if f you like the sound of this why not try our Seafood One: Fish course two

Indian Flatbread Workshop – with Gujarati food expert, Mohini Howard

Indian Flatbread Workshop – Weds 6 November 2013, 6.30pm to 9.30pm. 

This is a one -off workshop, so places are limited and book fast.

If you were here for our Pop-up Paratha event back in September, you’ll remember how tasty  Mohini’s massala stuffed indian flatbreads were. So, with such interest, we’ve decided to put on an Indian Flatbread course to teach you the secrets too.

Mohini Howard pop-up paratha event

Returning as our guest tutor Gujarati food expert, Mohini Howard, will take us through making a basic wheat-based dough, which will be rolled by us into chapattis, puris and parathas. We’ll also be making Mohini’s great potato massala stuffing for parathas. We’ll then move on to a maize flour paste which is turned into a Gujarati classic – rotla.  We’ll then finish up by cooking our chosen breads and sharing them together with Mohini’s killer daal and if you’re lucky some homemade chai.

Dosa, the classic south Indian rice-based flatbread is not covered on this course, but has a course all of it’s own – check it out here.

The Indian Flatbread Workshop Costs £50 (including VAT). 

For more information and to book click here

Pop-up Paratha event

Indian Flatbread Workshop – with Gujarati food expert, Mohini Howard

Indian Flatbread Workshop – Weds 6 November 2013, 6.30pm to 9.30pm. 

This is a one -off workshop, so places are limited and book fast.

If you were here for our Pop-up Paratha event back in September, you’ll remember how tasty  Mohini’s massala stuffed indian flatbreads were. So, with such interest, we’ve decided to put on an Indian Flatbread course to teach you the secrets too.

Mohini Howard pop-up paratha event

Returning as our guest tutor Gujarati food expert, Mohini Howard, will take us through making a basic wheat-based dough, which will be rolled by us into chapattis, puris and parathas. We’ll also be making Mohini’s great potato massala stuffing for parathas. We’ll then move on to a maize flour paste which is turned into a Gujarati classic – rotla.  We’ll then finish up by cooking our chosen breads and sharing them together with Mohini’s killer daal and if you’re lucky some homemade chai.

Dosa, the classic south Indian rice-based flatbread is not covered on this course, but has a course all of it’s own – check it out here.

The Indian Flatbread Workshop Costs £50 (including VAT). 

For more information and to book click here

Pop-up Paratha event

Birmingham Post Review – Forage and Cook Course

If you missed it, last week we had another wonderful piece of press coverage in the Birmingham Post, thanks to feature writer Mary Griffin.

Mary, who rolled up her foraging sleeves and joined us, alongside other course participants including Halo Garrity, Rob Walker, Dave Smith, Chrissa Murrell and her husband Stu, discovered that you really can find bounteous edible wild foods on your urban doorstop. Even in Stirchley.

Birmingham Post, 25 Sept 2013

Birmingham Post, Life  (25 September 2013, page 11)

Mary’s list of wild foods found in Stirchley near Loaf included:

  • Hawthorn (whose berries can be used in a hedgerow jelly)
  • Sumac (the red conical flowers can be dried and sprinkled on a salad)
  • Wild cherries (Tom tells us where to look out for them around Birmingham)
  • Meadowsweet growing in the long grass (a little sprig can infuse tea or cream)
  • Horseradish (which we dig up a thumb-sized chunk of)
  • Nettles (Tom shows us which bits to pick and which to avoid) and vetch (with a peppery, rockety flavour)
  • Yarrow (a good substitute for lavender or rosemary)
  • Dead nettles (no sting and you can suck the nectar out of the flowers)
  • Himalayan balsam (a non-native invasive plant with tasty pink flowers)
  • Rowan (which makes a good jelly mixed with apples)
  • Wood avens (which can make dandelion and burdock if you infuse the root)
  • Rosehips (which make good syrup)

…as well as mint, sloes, elderberries, blackberries and hazelnuts.

Amazing really. And that’s just a small sample of hundreds of wild foods that can be found locally, and in cities across the UK.

Tom Baker leading the Forage and Cook course. Photo by Jane Baker

For more information and to book on any of our courses visit the Loaf Cookery School page

To read the review online visit the press section on our About Us page and click on the link to the Birmingham Post. Or if you have a printed copy, it’s on page 11 of the Life section.

 

Birmingham Post Review – Forage and Cook Course

If you missed it, last week we had another wonderful piece of press coverage in the Birmingham Post, thanks to feature writer Mary Griffin.

Mary, who rolled up her foraging sleeves and joined us, alongside other course participants including Halo Garrity, Rob Walker, Dave Smith, Chrissa Murrell and her husband Stu, discovered that you really can find bounteous edible wild foods on your urban doorstop. Even in Stirchley.

Birmingham Post, 25 Sept 2013

Birmingham Post, Life  (25 September 2013, page 11)

Mary’s list of wild foods found in Stirchley near Loaf included:

  • Hawthorn (whose berries can be used in a hedgerow jelly)
  • Sumac (the red conical flowers can be dried and sprinkled on a salad)
  • Wild cherries (Tom tells us where to look out for them around Birmingham)
  • Meadowsweet growing in the long grass (a little sprig can infuse tea or cream)
  • Horseradish (which we dig up a thumb-sized chunk of)
  • Nettles (Tom shows us which bits to pick and which to avoid) and vetch (with a peppery, rockety flavour)
  • Yarrow (a good substitute for lavender or rosemary)
  • Dead nettles (no sting and you can suck the nectar out of the flowers)
  • Himalayan balsam (a non-native invasive plant with tasty pink flowers)
  • Rowan (which makes a good jelly mixed with apples)
  • Wood avens (which can make dandelion and burdock if you infuse the root)
  • Rosehips (which make good syrup)

…as well as mint, sloes, elderberries, blackberries and hazelnuts.

Amazing really. And that’s just a small sample of hundreds of wild foods that can be found locally, and in cities across the UK.

Tom Baker leading the Forage and Cook course. Photo by Jane Baker

For more information and to book on any of our courses visit the Loaf Cookery School page

To read the review online visit the press section on our About Us page and click on the link to the Birmingham Post. Or if you have a printed copy, it’s on page 11 of the Life section.

 

Forgotten Food Skills: Shellfish

Being one of the furthest cities  in the UK from the coast it’s not surprising that so many of us in Birmingham love seafood but don’t know where to start when it comes to shellfish preparation. It’s a forgotten food skill that our coastal ancestors would have passed down through generations, but in recent years we’ve begun to lose.

Seafood Two: Shellfish

Join fish expert Lap-fai Lee for a hands-on evening introduction to cooking shellfish, including  crabs, oysters, and lobster. Identify, prepare and cook shellfish in a range of Asian & European style dishes, and discover how quick & enjoyable eating shellfish in your own home can be. The evening course will include a shellfish feast including crab linguine, dressed oysters, and chargrilled squid.

Our next course is on Wednesday 23rd October from 6.30pm to 9.30pm.

For more info and to book click here

Afterwards why not take a visit to to the fantastic wholesale fish market in Birmingham city centre brimming with a wide range of fish and shellfish, and begin to create the magic again at home.

Photo: Jack Spicer-Adams

Seafood themed CANeat pop-up dining experience.

 

 

 

 

Birmingham Mail feature Syrian inspired bread for Oxfam appeal

Last Saturday 20 July, our bakers teamed up Oxfam Midlands to bake a one-off Syrian yoghurt flatbread to help raise awareness of Oxfam’s Syria Crisis Appeal. We’re pleased to say that the Syrian bread was a huge success and sold out within an hour. We were also featured with Oxfam Midlands in today’s Birmingham Mail (Thursday 25 July, page 16).

We’d like to thank all our customers for their enthusiasm on the day, and Dom for baking the bread in the Loaf Community Bakery. We would also encourage everyone to continue their support by visiting the Oxfam website or reading our previous Syria inspired bread blog.

Bakers use loaf to boost charity - Birmingham Mail (25 July 2013)
Bakers use loaf to boost charity – Birmingham Mail (25 July 2013)