Hello everyone,

Dorit here with the newsletter from Loaf.

Thank you to everyone who came along last week! It is always good to see so many familiar and also new faces at ‘Breadbeat’ and it’s been a pleasure to be able to serve our bread and buns along side other lovely traders at the busy Stirchley Community Market last Saturday.

This week we’ve got a lunch menu and Daal is back on Wednesday!

👉 Support the loaf crowdfunder here

Opening Times This Week:

🟢 Wednesday 30rd September, 12pm to 3pm at Deadbeat, Stirchley

🟢 Thursday 1st October, 12pm to 3pm at Deadbeat, Stirchley

🟢 Friday 2nd October, 12pm to 3pm at Deadbeat, Stirchley

🟢 Saturday 3rd October, 11pm to 3pm at Deadbeat, Stirchley

Lunch Menu

Wednesday: Tarka Daal w/ Sourdough (Ve)

Thursday: Roast Tomato and Red Lentil soup w/ Cheesy Focaccia (V)

Friday: Chickpea, Cauliflower and Spinach Curry w/ Sourdough (Ve)

Saturday: No set lunch menu, we might still have something on offer for savoury appetite.

Which Loaves do we sell at the moment?

You lovely people keep asking us if we’ve got the Stirchley loaf, white tins or seeded spelt at the moment. We do sometimes and our bakers will always try their best to make other loaf varieties and buns as well, but we need to decide every week or even in the morning what is possible with the limited time and space we are working with.

This means that we can kind of guarantee and offer in Breadbeat and the online shop for pre-orders: Large White Sourdough, Focaccia, Cobs, Cardamom Buns and Cinnamon Buns. There is a pretty good chance for Rye sourdough loaves as well, but no guarantee.

Tomorrow, on Wednesday we will have the Seeded Spelt Sourdough, which is my personal bread favourite from Loaf - no not the Vollkornbrot, which is a great one too! I grew up with eating Mischbrot every Frühstück and Abendbrot (breakfast and dinner) and it’s just what feels best to me, a bit milder than a rye bread while still nuttier than a white loaf plus a lovely seed mix.

Spelt flour is a smooth flour milled from UK grown ancient grain spelt. This flour produces light easier to rise breads with the distinctive nutty and sweet spelt flavour. Spelt is a highly nutritious and healthy option, compared to wheat, it is packed full of fibre.

Brief SCD Update

During a call with GSA last week we got the information that the commercial units are practical completed now and ready to handover as soon as we sign the lease, but the lease is not ready yet. We are hopefully in the final steps though.

People probably understand that we want a fair and secure contract in writing with GSA and we and our solicitor try to make sure that there are terms reflecting this to run again a viable business in the future.

We are still very lucky that other businesses like Steamhouse, Deadbeat and Anosh keep having us in their premisses - we left our old premisses now over 7 months ago after giving notice 6 months earlier to our old landlord, being told by GSA that the new space will be ready to be handed over to SCD from November 2025.

We will always be grateful for their support and sharing their spaces with us, but REALLY hope to move on soon.

MELTDOWN will serve Patty Melts (mash beefy patties, grilled onions, house fry sauce, pickles, melted cheese in a toasted white thick slice) at DEADBEAT from Thursday till Saturday in the evening. Bar hours are 5-11pm!

We’ve been nominated For Bakery of the Year, West Midlands 2026

One more - after one hell of a year (not exactly in a good way) this nomination came as a lovely surprise and has given all of us at Loaf a much needed pick me up as we head into the long awaited home stretch of getting into our new building! Click here to vote for us.

Thanks for all your continued support and patience!!

Pre-order Info

➡️ Click HERE to pre-order bread and buns for Wednesday till Saturday. If you don’t want to pre-order that’s alright, we always have more to sell, but we try not to let anything go to waste, so pre-orders are very helpful.

At the moment we can offer every day for pre-orders: Large White Sourdough, Focaccia, Cobs, Cardamom Buns and Cinnamon Buns. Our bakers will always try to make other loaf varieties and buns as well, but need to decide every week or even in the morning what is possible with the limited time and space we have at the moment.

➡️ Cut-off time for all pre-orders is 11am on the day before pick up!

Thanks so much to STEAMHOUSE for their continued support in letting us use a corner of their bakery in Redditch - we honestly do not know what we would have done without their generosity. 💛 💛 💛

Thanks for all the continued support & see you soon!

Team Loaf

Mina, Rach, Pete, Dave, Dorit, Molly, Michael, Kate, Fliss & Neil

👉 Support the crowdfunder here

Website: loaf.coop

Updates on: Instagram

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