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.