April 19, 2014
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From Saturday 26th, Loaf isn’t just a bakery and a cookery school – it’s also a shop. As you’ve probably gathered, Stirchley Stores are leaving and Loaf is taking over the space.
This means you’ll see some changes. The shop will look different, thanks to some clever friends and a lot of planning. The bread will mostly look the same. It should all be on the shelf 1pm on week days. Depending on who’s baking, it will be more burned or less burned! The shop will stock equipment, ingredients and books that we love and use at Loaf. The hours will be slightly altered. The staff will rotate shifts, so you should get to know the bakers, as well as you know Tom and Nancy. We’ll have two new faces for you to meet – Jordan (some of you might know from her good work with Stirchley Stores) and Martha, who are both joining the Loaf family! But perhaps the biggest difference for you, will be LUNCH.
If you ever came to Brewhouse here at Loaf, you’ll be familiar with our ever-changing menus. No two weeks were the same. I think that’s the way we like it. You can depend on us to make a tasty lunch. But we plan on changing the menu daily to keep it as fresh and exciting for you, as it is for those preparing your food.
We’ll be keeping it simple, seasonal, affordable AND delicious.
So, think a couple of options every day. Think stuffed croissants or daal, soups or stews, sandwiches or salads or sourdough pizza slices (you can bet sourdough pizza becomes a regular occurrence!).
Along with this, we’ll be serving up our regular brewed teas and coffees every day.
We’re all really excited to welcome you!
Lunches available Tuesday-Friday only from 12 noon.
We don’t have much space, so your lunches will be to go.
As ever, first come, first served!
April 1, 2014
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On the 22nd June we’re delighted to be hosting the ‘How to Start a Community Bakery Course’, run by our friends and inspiration for much of what we’ve done at Loaf, Dan and Johanna McTiernan.
Dan and Johanna are the co-founders of The Handmade Bakery, the first Community Supported Bakery in the UK. Launched using a subscription bakery model that enabled it to start from virtually zero capital they built a sustainable bakery which engages and enlists the local community, giving them a say in where their bread comes from and a meaningful relationship with the bakers.
Started from Dan and Johanna’s home kitchen, the bakery now has its own canal-front bakery cafe space, employs 18 people cooperatively and turns over of more than £250,000 per year. And all without ever going to a bank for a loan! Many individuals and groups throughout the UK have a similar dream to Dan and Johanna; to start up a community bakery where they live, to start a business with ethics, principles and real bread at its heart.
This 1 day course will explore setting up and running a community supported bakery. It will look at the practical, technical and community aspects of community supported baking. Tom will also contribute a bit about Loaf’s story during the day.
You can find all the details of the course and book your place on the School of Slow website.
March 30, 2014
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We’re now advertising two new jobs for Part-time Shop and Cookery School Asisstants, over on our jobs page.
The closing date for applications is noon on the 7th April . Please see the full job advert here: http://www.loafonline.co.uk/about-us/jobs/
March 28, 2014
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At the beginning of March, we were pleased to be featured in the April edition of Country Living
and again in the Guardian
on Saturday 22nd March. Celebrating Loaf Cookery School in their Country in the City section, Country Living magazine featured our Earth Oven Building course – and we sold out on places for our end of May course straight away! The Guardian featured us in their ‘Do Something’ supplement, mentioning our bread subscriber scheme, and our no waste bread policy (see photos of articles below). So, we’ve seen an additional flurry of interest, which is fantastic – taking the word about Loaf further afield. W
ith such amazing interest, we’ve had to add new course dates to keep up with the demand. Coming up we have:
NEW COURSE DATES
The Earth- Oven Weekend is great for both garden, food and bushcraft enthusiasts, and definitely for those that don’t mind getting their hands dirty. No experience is needed, we’ll teach you everything – just a willingness to get stuck in. You can cook practically anything in a wood-fired oven, from bread and cakes to casseroles and pizza, all with that unique smoky taste. And there really is nothing quite like it.
To find out more and to book visit: Earth-Oven Building Weekend
Join Loaf and fish expert Lap-fai Lee for a hands-on evening learning the art and science of fish preparation and cookery. This three hour workshop aims to take the fear out of fish and give you the knowledge and skills to go home and start enjoying preparing fish in your own kitchen. It’s actually pretty quick, easy and fun when you know how! Related courses include our equally fantastic Seafood Two: Shellfish course, if you fancy taking your culinary skills that extra step.
To find out more and to book visit: Seafood One: Fish
Country Living, April 2014. Photo courtesy Mike Satterthwaite
Guardian, 22 March 2014. Photo courtesy @Lauralarue
March 21, 2014
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Alongside our forthcoming Forage and Cook course, we have a fantastic selection of other Loaf Cookery School courses coming up in April to whet your spring cooking appetite. Go on, treat yourself.
April 2014 Courses
Cooking Meat – Tuesday 8th April
Butchery: Perfect Poultry – Tuesday 15th April
Forage & Cook – Wednesday 16th April
Handmade Pasta – Tuesday 22nd April (one place available)
Knife Skills – Wednesday 30th April
Why not?! Find out more here: www.loafonline.co.uk/cookeryschool or call Nancy on 0121 458 7682
March 15, 2014
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With a glimpse of sun and warmth, bulbs are emerging from their winter sleep, buds are forming on hedgerows and trees, and blossom is bursting into flower. The seasons are changing and with spring come’s the first of our Forage and Cook courses for 2014.
April: Wednesday 16th
May: Tuesday 6th (one place available), Wednesday 7th (one place available)
June: Tuesday 3rd, Wednesday 4th
Foraging isn’t just a countryside past-time, it can be an urban adventure too! Join us for a delightful evening wandering the urban wilds of south Birmingham in search of edible treats, before returning to Loaf HQ to turn them into some fabulous seasonal dishes. This course is aimed at those with little or no experience of foraging, and covers all the practicalities, legalities, and safety aspects of picking wild plants to eat. By the end of the evening you will be able to confidently identify several readily available wild foods, know how to properly prepare them, and be eager to get out there on your own adventure.
To find out more and to book visit: Forage & Cook
March 12, 2014
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Stirchley Brewhouse is back THIS FRIDAY 14 March, 10am – 4pm
With another fantastic lunch menu…
* Pork braised in coconut with kaffir lime;
* Butternut squash & pecan salad with quinoa
Plus lots of cakes, brewed coffee & loose leaf tea. Free wifi.
COME GET IT!
March 6, 2014
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Presents… Comedy, Bread and a Cuppa
Albert Smith, Comedy Baker
Saturday 15th & Sunday 16th March 2014, 4pm at Loaf
Originally from Johannesburg, South Africa, Highgate-based Albert moved to the UK in 1996. The grandson of a baker, his first job in the UK was as a nurse but he eventually left the profession due to personal issues and health problems. After a series of jobs including taking in people’s ironing he turned to bread-making and to the recipes of his youth, making bread to order for personal customers, small bakeries and social enterprise schemes. Still suffering from personal confidence issues, he happened upon a ’Comedy in the Community’ workshop run by Janice Connolly of Women in Theatre (aka comedian Barbara Nice) and not only ‘found his voice’ in terms of speaking in public but realised he had an aptitude for comedy and story-telling. His comedy act, which is a unique combination of his two loves, baking and making people laugh, is a winning formula that has already played to packed audiences at the Birmingham Comedy Festival and which may even be booked at the Arts Alive Festival in Eldorado Park, South Africa, a stone’s throw from his family home and where he learned how to make bread from his grandfather, Frederick.
Tickets £5 http://artsforumsellyoak.wordpress.com/artsoak2014/
Call Ox Boffice 0845 680 1926 There are no credit card or booking fee charges but additional costs apply for the production & postage of paper tickets.
Art Soak 2014 is run by Selly Oak Constituency Arts Forum, a network of artists, arts organisations and community organisations who share a common interest in developing arts activities in their local area. The forum acts as a contact point for artists/organisations working in the constituency, and provides opportunities for artists/organisations to meet, share experiences and knowledge, and form partnerships.
Photos by Georgina Stylianou
February 27, 2014
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The word is already out, but if you haven’t heard we’re holding a CANeat pop-up – THIS FRIDAY
Friday 28th February, from 6.30pm. Takeaway.
The event will mark the end of CANeat events at Loaf as the talents behind it, Lap and Dom, move on to start their exciting new venture Clarke & Lee. We want to make their last CANeat pop-up absolutely fabulous. CANeat in it’s dining form received a 5* food review in the Birmingham Mail, so we know it’s going to be great.
So here it is. The CANeat Pop-up Menu:
Just turn up at the Loaf Cookery School door. No booking required.