Cookery School Dates

All our course until the end of the year are on our website using the handy Cookery School button.

We will be adding more dates for the new year next month….just in time for Shhhhhh Christmas presents. Speaking of which we also do Gift Vouchers for such an occasion!

Bread Courses

Our flagship Back to Basics class with Martha and Gordon is running fortnightly and Simply Sourdough, reworked from scratch by sourdough experts Rachel and Phil, gets regular from November.

But it’s not all loaves. Neil’s Viennoiserie class and Lap’s Macarons satisfy the sweet tooth while Phil will get you making fresh pasta by hand.

East Asian Cookery

Long-time Loaf collaborator Lap-Fai Lee demystifies Asian cuisine with delicious recipes you can do at home. These evening classes are enlightening, fun and delicious!

Indian Cuisine

Haseen from Pop up Dosa runs two evening classes at Loaf showing you how to make delicious Thaali and Dosa, and then eating it!


Our Masterclasses bring you back in touch with your food understanding where it comes from and how to prepare it. Seafood with Lap-Fai Lee will take the fear out of fishmongers, while Butchery, in collaboration with Rossiters of Bournville, will work through almost every part of the a pig.

Christmas is Coming!!!!!!

Doesn’t it feel like Christmas? Yes it feels like Christmas! We started preparing in October when we made our annual batch of mincemeat. It’s a delicious mix using local apples, beer from Attic Brewery and Cufuffle marmalade. We can’t wait for you to try it!

Here are our opening hours and order deadlines for 2019’s festive season.

We’ll be doing our usual range of breads (plus on the fly specials at the bakers’ whims), mince pies from 29th Nov, mince meat macarons from the week commencing 14th December and stollen on 21st, 23rd and 24th December. From 10th December we will have festive themed pizza available every lunchtime.

We are taking orders up until Thursday 19th December but we will be baking above and beyond what’s ordered so if you miss the deadline, or can’t decide what you want in advance, don’t worry, there will be plenty available on the shop shelves.

To place an order, email; we will confirm all orders by email. Alternatively you can place an order in the shop during our opening hours.

Our Christmas week opening hours are:

As normal until 14th December
Tuesday 17th December – CLOSED
Wednesday 18th December – 12-6.30pm
Thursday 19th December – 12-6.30pm
Friday 20th December – 12-6.30pm
Saturday 21st December – 8.15am-1pm
Sunday 22nd December – CLOSED
Monday 23rd December – 12-6.30pm
Tuesday 24th December – 8am-12pm
Wednesday 25th December – CLOSED  until…
Tuesday 7th January – 12-6.30pm and business as usual onwards!

Peels are back in stock again!

A peel is a wooden board with a handle used to quickly and safely take bread out of the oven. It’s effectively a large spatula, as demonstrated by Neil in this video:

Our new supplier of peels is Dale Hipkiss, a local artist and woodworker, who hand-makes them in his studio in Stirchley. You may know Dale from Artefact, where he works, and as part of the duo Hipkiss and Graney

The peels have been tested and approved by our bakers and are now on sale for £18 each. If you’re struggling to get your sourdough off the stone, come in and buy one!



TUESDAY 18th -Closed

WEDNESDAY 19th – 12-6.30 pm

THURSDAY 20th – 12-6.30pm

FRIDAY 21st – 12-6.30pm

SATURDAY 22nd– 8.15-1pm

MONDAY 24th – 8am-12pm






Upcoming closure!

Next Tuesday, 27th November, Loaf will be closed all day. This is so our team can attend a Real Bread Campaign event in London. We’ll be back open again as normal on Wednesday the 28th at 12 noon. Sorry for any inconvenience and thanks for your understanding!

The Baker’s adventures in Wales.

Many of you ask how Tom and Jane, who founded Loaf from their home in Stirchley back in 2009, are getting on these days. Tom will be back at Loaf on Saturday 17th November to teach Simply Sourdough (there are places available, book here) and as you’ll see if you read on we’re not sure how regularly we’ll be hosting Tom’s courses in future as he and Jane’s new ventures in Wales are very exciting!

Jane on the Machynlleth Market stall.

After having their son Reuben in 2016 and Tom taking an extended period of parental leave, they headed off in a campervan, visiting bakeries and permaculture projects across Europe and searching for the right place to start the next chapter in their lives.

Machynlleth in mid-west-Wales is that place! They moved in April this year and started a new ‘micro-homestead and family bakery’ called Rye & Roses or Rhyg a Rhosod in Welsh. They sell their bread at Machynlleth’s amazing weekly market – the biggest street market in Wales. Tom bakes purely sourdough from Loaf’s original sourdough starters, with a focus on whole-grain loaves from non-commodity grain milled by water power at Felin Ganol just down the coast.

Award winners already!

They’ve benefited hugely from taking over their spot on Machynlleth market from Mair’s Bakehouse who had been selling wood-fired sourdough bread there for the past 9 years, and had decided to retire this year and kindly endorse Tom and Jane’s new enterprise. They’ve also hooked up with another bakery, Andy’s Bread in Llanidloes, and formed the ‘Mountain Road Bread Collective’ and sell their bread together at the market and other events.

Tom makes everything by hand (no mixer!) just like the early days of Loaf, and currently bakes in a semi-commercial ‘Rofco’ oven in the conservatory. They’re hoping to be fully off-grid with the bakery in 2019 and put a wood-fired oven in a purpose-built bakehouse in the garden.

Perhaps most exciting of all is their forays into farming. They have just planted up a fifth of an acre on a local farm with an organic population of winter wheat, and they’ve agreed with another local organic farm to rent an acre for grain growing over the next few seasons. And Jane has enrolled on an innovative horticultural training course called ‘Pathways to Farming’. Exciting times ahead! Follow their progress on Instagram and twitter (@ryeandroses), Facebook
(, and at

Farmer Bakers!

We’re looking for new local suppliers

We’ve always done well with a number of local producers and suppliers, from Cuffufle‘s jams and chutneys to Pip’s hot sauces, and we’re now actively looking for more for the bakery shop 

We have three broad criteria:

  • Local businesses. Stirchley is the gold standard, of course! But West Midlands based in great. 
  • Bread-related. We sell bread and bread-making equipment, so we’re looking for products that complement. Spreads and sauces are obvious winners and coffee always sells well. What else might people who are buying lovely bread also need?
  • Stuff we can use. One of the founding principles of Loaf is you can do what we do with the tools and ingredients we use. Everything we sell in the shop is or could be used in the bakery, cookery school or for preparing lunches. Usually we source this from Suma wholesale, but it’s be lovely to get it locally. 

Beyond that, products should obviously be packaged professionally for retail and according to food hygiene standards. They should ideally have a long shelf life, though we are open to selling perishable items if it’s worth it. 

Terms are figured out to mutual benefit, so if you’re producing something that fits some, if not all, of our criteria, please get in touch with Pete at

We’re also going to be actively looking at places like Stirchley Community Market and always welcome tips from our customers. What would you like us to sell? 

Coming up at Loaf – a Pop Up with Lap-Fai Lee and our closed week

Here’s what you can look forward to over the next couple of weeks at Loaf. First up, next week Lap-fai Lee is back in the kitchen, bringing you our #TEAMRICE pop up on Thursday 23rd August. Doors open at 6.30pm and it’s first come, first served. It’s eat in or take away and we’ll do our best to throw a good queue party for you all. Here is the menu – Kerry’s final design before she finished at the end of July, featuring Molly’s illustrations.

The following week, Loaf will be closed for annual maintenance from 28th – 31st August. Don’t worry, we’ll make plenty of bread on the Saturdays  so you can stock up! We will be in the building doing work but don’t be fooled, we won’t be baking. Instead we’ll be tidying, sorting, organising, painting and all the other things on our list of odd jobs.

In the cookery school, August courses are full but there are spaces on several dates in September, including:

Dosa on Tuesday 4th or Thaali on Tuesday 25th both with Haseen from Kings Heath’s Pop Up Dosa.

You can join our Martha for Bread: Back to Basics on Thursday 13th.

Loaf founder Tom Baker is back in town delivering a Sourdough course on Saturday 15th.

Phil will be teaching our ever popular Handmade Pasta course on Tuesday 18th and he’s about to spend a week holidaying in Italy so we’re expecting fresh inspiration when he returns.

Enjoy the rest of the warm weather everyone, see you at #TEAMRICE!




What’s on at Loaf this week?

Hello! Here is the lunch menu for the week ahead:

Tuesday: Tarka daal with sourdough (be)
Wednesday: Roast squash, caramelised onion and blue cheese sourdough pizza (V)//Squash, lentil and walnut salad with focaccia (Be)
Thursday: Chlodnik (cold beetroot soup) or borscht (depending on the weather) with sourdough (V)
Friday: Salt beef on challah with mustard and pickles//Sri Lankan carrot and coconut curry with sourdough
Saturday: Salt beef on challah with mustard and pickles//Veggie sandwich on brioche roll

We had another lovely breakfast and bike ride with our friends at Birmingham Bike Foundry this sunny Sunday just gone – the next one will be on the 9th September. The rest of the week is quieter for us – no courses until next week when we have the following – still spaces on Thai and Sweet Breads and Viennoiserie, follow the links to book your place!

Wednesday 15th – Thai Cookery with Lap-fai Lee, one place available.
Thursday 15th – Bread: Back to Basics with Rob, fully booked.
Saturday 18th – Sweet Breads & Viennoiserie with Rob, five places available.

Today is Stirchley Community Market day, we won’t be there this time but there are loads of lovely stalls to be found from 4-8pm at Stirchley Baths.

#thebreadfastclub getting hot this morning on another great ride

A post shared by Worker Co-op // Bike Shop (@birminghambikefoundry) on

August in the Cookery School


We’re well into the summer holidays now and August is just around the corner. August is always a time when Loaf slows down in the bakery, we have less courses and we take some time to reflect on how the year is going.

You may have seen our last post; we’re taking a week off at the end of August. We will be closed Tuesday 28th August until Friday 31st Aug, opening up as normal on Saturday 1st September and for the Thaali course on Tuesday 28th August.  We’re hoping to spend the time having a bit of a rest and all being well, giving the place a lick of paint – do you have any local recommendations for painters and decorators?

We have a handful of courses taking place and all of the following have availability – it would be wonderful if you’d like to join us on the and learn skills for life.

We’ll be making Som Tam Thai (spicy papaya salad), Nam Pla Ra (fermented fish relish with fresh vegetables), Pla Tort (deep fried grouper with Nam Jim sauce), Massaman beef curry and Yum Makeua Yao (smoky aubergine salad with egg).

Learn the art of dough lamination and creating classic sweet treats such as brioche, chelsea buns, cinnamon buns, and hot cross buns. You’ll also be turning your laminated dough into four classic viennoiserie – croissants, pain au chocolat, pain aux raisin, and danish pastries.

Learn how to make alkali noodles from scratch and use them in two classic Asian noodle dishes; Chinese dandanmian and Japanese ramen. Dandanmian is a Sichuanese street-food staple, quick and easy to prepare. Tonkotsu ramen is the slow simmered pork bone broth originating in the south of Japan and is now beloved globally. We’ll make all the usual accompaniments, the braised pork belly, marinated egg and black garlic oil.

Thaali is a meal made up of a selection of vegetarian dishes served on a platter. In Kerala it is known as Sadhya (banquet), traditionally served on a banana leaf, often in large quantities; for weddings and other special festivals and celebrations. Typical dishes include rice, daal, saambar, vegetable stir fries, papad, curd (yoghurt), and chutney or pickle.

The photo is Lap teaching on our Bao course, photo by Jack Spicer Adams.