Loaf is proud to bring Real Bread* back to Stirchley. We make beautiful wholesome bread slowly, with passion and care, without artificial additives. We specialise in sourdough (rye and wheat) and other artisan breads such as focaccia and baguettes, but you’ll also find great white and wholemeal loaves in our bakery every Tuesday – Saturday. Visit our on-site bakery and watch the magic happen.
*Real Bread is made of natural ingredients and does not contain processing aids or artificial additives, often added to industrial and supermarket loaves (more info below).
OPENING HOURS @ Stirchley Stores:
Tuesday – Friday 2 – 7pm
Saturday 8.15am – 2pm
Monday 23rd December 2 – 7pm
Tuesday 24 December 8.15am – 2pm
*** Christmas Shop Closure: The Loaf Community Bakery, Cookery School and Stirchley Stores will be closed from Wednesday 25th December, re-opening on Thursday 2nd January 2014. ***
The Loaf loyalty Card
A thank you to our Stirchley regulars - Since our shop opening on Pershore Road we’ve been overwhelmed by the enthusiasm and support of local people buying our bread. So we’d like to reward our regular customers with our new Loaf Loyalty Card, to enable you to collect ‘loaf’ stamps and redeem a free loaf of bread!
You’ll get your last loaf in a baker’s dozen on us
when you buy 12 loaves, you’ll get the 13th free!*
Pick one up at Stirchley Stores, or ask at the till. *Subject to terms and conditions – details on the card.
Innovative Bread Collaborations
Since our high street opening in September 2012 Loaf has been involved in some inspiring and innovative food collaborations, from baking Art Bread with Eastside Projects, to Beer Bread with Stirchley Wines and Spirits and Brewdog Birmingham using a range of their selected bottled beers. Our most recent collaboration has taken Tom even further afield, to combine wild food with Real Bread at Taste the Wild.
Loaf Bakery Consultancy
Loaf Consultancy Loaf has been through a lot in the past few years growing from an idea, through a home-and-garden-based bakery and cookery school, into a fully-fledged high street commercial bakery, cookery school, and food events business. We don’t pretend to know it all, but we’ve certainly learned a lot. Recently we’ve been able to help another Midlands bakery set up by helping with bakery equipment procurement, bakery organisation, recipes, staff recruitment, and training. We’re also helping a co-operative bakery in Reading do the same. Over the years we’ve helped many home-bakers with advice and training shifts, and now we’re helping people who feel ready to make the next step up to baking on their high street. If you’d like to learn from our successes and failures(!), get in touch and we can discuss how we can help.
What is a Community Supported Bakery anyway?
The idea is simple, and it’s borrowed from the American community supported agriculture (CSA) model. Each month you ’subscribe’ to a farm (or in this case, a bakery), giving a set amount of money upfront. Because of your monthly investment and commitment to the farm (bakery), the farmer (baker) has a guaranteed income and so can invest in equipment, tools, supplies, labour etc, in order to repay your investment with an agreed amount of produce every week. The farmer (baker) gets some security and a leg-up in surviving against the industrial food system, and you get wholesome produce, produced responsibly and sustainably, at a fair price. In this case, there will also be less wastage, as the baker knows exactly how many loaves he needs to bake.
We sell out of bread on most days, but on the occasions (rain and snow!) when we have leftovers we team up with The Big Issue, Food Not Bombs and Sifa Fireside in Birmingham who make sure it is distributed to local people, often who are homeless. And of course a few loaves go towards making our legendary Fill-Belly Pud too (aka bread pudding)!