August in the Cookery School

Hello,

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.

Photos from Chinese Bao & Dumplings course

Last month we had our brilliant photographer Jack Spicer Adams in on our Chinese Bao & Dumpling course by Lap-fai Lee.

Here are some of the photos – mouthwatering!

The next class is on Weds 5th September and there’s only a couple of places left so don’t wait if you’re keen to learn how to make Chinese Bao & Dumplings.

We’re hiring!

Big news for the Loaf team – we have two vacancies coming up! It’s bittersweet as we are saying goodbye to two wonderful team members – Kerry and Rob – but they both have exciting plans and we wish them all the best.

If you would like to apply – have a look at the adverts and job descriptions on our jobs page – we really hope to hear from you soon!

New face in the bakery (UCB Placement)

If you’ve been in to Loaf over the last few weeks you might have seen or met Kajol, who has been doing a work experience placement with us. Kajol is studing at UCB College of Food – which is where Loaf alumni, Anna Claringbull, studied before joining Loaf – Anna now works at Lune Croissanterie in Melbourne.

Kajol got stuck in with all aspects of the baking assisting mostly Neil – from shaping sourdough, refreshing the starter through to learning how to make croissants. It was really lovely having Kajol in the bakery with us – the experience taught us a lot too. Best of luck with what you do next Kajol!

Course highlight – Simply Sourdough (THIS WEEKEND!)

It’s Monday – so we are CLOSED. Although we are all in for a team meeting this afternoon!

This week we have three courses in the cookery school;

How to Make Dosa
Tue 17th, 6.30-9.30pp £65pp (one place available)

Bread Back to Basics
Thurs 19th, 9.30am-4pm £120pp (FULL)

Simply Sourdough
Fri 20th – Sat 21st, £120pp (6 places)

It’s a good time of year to book on to Sourdough – the bonus is we’ll teach you how to look after your starter in this (glorious) weather 🌞 we run this course once a month only, and it’s a two-session class – you’ll come in on a Friday evening to refresh the rye sourdough starter, and mix and knead the wheat sourdough loaves. You’ll return on Saturday morning to shape your wheat and rye loaves, and enjoy a hearty brunch with sourdough English muffins or sourdough pancakes. There’s plenty of time to discuss techniques, equipment and baking to suit your lifestyle. There is of course, lots of bread to take home too!

More information on the Simply Sourdough course page on our website. 

Places available on our cookery courses this month

Hi everyone, here’s the availability on courses we’re running in June!

Everything else is sold out this month! But if you’d like to join our waiting list you can sign up here:

Subscribe to our courses waiting list

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Cuffufle Preserves

If you’ve been to our shop, on one of our courses, or to Stirchley Community Market, you’ll have come across Cuffufle Preserves. We can’t get enough of her tasty preserves and the excitement of each seasonal variation that she brings us. At the moment we stock her wild garlic oils which are in high demand!
 
Rachel is a friend of Loaf and resident of Kings Heath. We stock some of her range which includes homemade jams, cordials, vinegars, oils and mustards. She uses all organic ingredients – and local, where possible. Ethics and sustainability are embedded in Rachel’s philosophy, and she focuses on quality not quantity.
 
We especially love her apple and roasted garlic chutney with cheddar and our Saturday maslin loaf.
 
If you’d like to learn how to make preserves you can join Rachel on Tuesday 12th June or Tuesday 10th July where she will be sharing her skills.
 
Book via our cookery school page.

National Geographic Traveller Magazine

 

We’ve been highlighted in this fantastic National Geographic Travel piece about food in Birmingham by Audrey Gillan.

Lap-fai Lee took Audrey on a trip round Brum and onto his Thai class at Loaf – look at that gorgeous photo of all the food that we feast on during the Thai course!

Thanks Audrey & Lap. We are so proud to feature alongside Carters of Moseley, Simpsons RestaurantSmultronstalle & others.

Get down to WHSmiths for your copy 🙌

Next Flavour Geography: Thailand classes with spaces:

Weds 6th June / Weds 15th Aug:
https://loafonline.co.uk/cooker…/flavour-geography-thailand/ 

 

Seafood Masterclass Photos

Thanks everyone who came down to Lap’s #MEGAFISH Seafood Masterclass at the weekend.

On Saturday we cooked all this from scratch;
Prawns a la plancha
Grilled mackerel
Roasted sea bream
Crab linguine
Crab pate and bonus crab shots!
Sole goujons
Oysters freshly shucked
Thai fish soup
Charred squid salad
Steamed turbot
Grilled lobster

The next date for this course is Saturday 16th June and there are places available if you’d like to join us. Book via our website.

Photos from attendees: