19 December 2022
This is the weekly newsletter from Loaf in Stirchley, keeping you abreast of our bakery and cookery school, and other news we think you might be interested in.
It’s our final newsletter of the year! So let’s crack on, shall we?
Pre-ordering has closed for the final week but we’ll have plenty of bread and pastries on the shelves every day, with lunches served from noon on weekdays.
Scroll down for this week’s lunch menu and a big thank you.
Our opening hours this week are:
Tue - Fri: 12pm - 6pm
Christmas Eve: 8am - 12pm
Scrumptious Seasonal Sourdough Specials
The bakers have decided what the specials will be this Christmas. Hold on to your hats.
On Friday and Saturday there will be a cranberry and walnut sourdough.
On Saturday this will be joined by a sage and onion sourdough.
But that’s not all. We’ll also be doing the Volkornbrot on Saturday, for all the Germanic diaspora who can’t make it home (and everyone else who loves it.)
First come, first served. See you in the queue.
Last-minute gifts!
If you’re struggling to find something for that awkward someone, we might be able to help.
We’ve been growing our range of preserves, honeys and hot sauces from local producers — and they make delightful gifts.
Maybe pair them with a pack of bread vouchers so they can get fresh loaves at their leisure?
For the Loaf fan, and we know there’s a few of you, check out our new range of merchandise. The t-shirts are cleverly designed not to be obscured by an apron by having the design on the back, the tote bags hold plenty of loaves of bread and the new tea towels are quite striking.
And for the baker in your life we have all the baking equipment they might need, from a new dough scraper to a fresh bread tin.
Buying these items is a great way to support Loaf. With the cost of doing business increasing dramatically this year, and our bakery and cookery school running close to capacity, the Loaf shop is an area we can quickly increase our cashflow and keep those wolves far from the door. We have lots of exciting plans for next year as we head towards our new building opening in 2024, continuing our journey to discover what a real community bakery and cookery school can be. A t-shirt and a tote goes a long way to helping us get there!
Cookery school classes now live
Classes for January through March went online last Thursday and those on the alert lists were immediately informed. Sales have been nice and brisk, which is always pleasing, but there are plenty of spaces left. Here’s what’s coming up in the new year:
Loaf’s all-day classes:
- Bread — Back to Basics: Tue 24 Jan, Tue 21 Mar, Sat 1 Apr
- Simply Sourdough: Sat 28 Jan, Sat 25 Feb, Sat 11 Mar
- Heritage Grains: Sat 25 Mar
- Sweet Breads and Viennoiserie: Sat 21 Jan, Sat 11 Feb, Sat 18 Mar
Haseen’s evening classes:
Lap’s all-day classes:
- Sausage & Charcuterie: Tue 31 Jan
- Seafood Masterclass: Sat 4 Feb
Lap’s evening classes:
- Thai Cooking: Wed 18 Jan, Tue 21 Feb
- Sushi: Wed 8 Feb
- Ramen: Wed 11 Jan, Wed 15 Feb
- Dumplings: Tue 10 Jan, Tue 7 Feb
- Macarons: Tue 17 Jan
- Knife Skills: Tue 14 Feb
On top of this we have a couple of exciting new classes which will be revealed in the new year, so keep and eye out for those.
Winter shutdown
As is tradition, Loaf will be closed for a fortnight over the winter break. We will re-open on Tuesday 10th January with pre-orders available a few days before.
Lunches this week
Tuesday
- Curry: Tarka daal with sourdough (Ve)
Wednesday
- Soup: Roasted beetroot with spiced seeded focaccia (Ve)
Thursday
- Soup: Cabbage and caraway with pickle juice (Ve), sour cream (V) and sourdough
Friday
- Curry: Roasted mushroom, kale and lentil with sourdough (Ve)
- Salt beef on challah
Tue — Fri
- Sourdough pizza: Artichoke, olives, capers, basil and mozzarella (V)
Wed — Fri
- Ham and cheese croissant
- Pine nut pesto and cheese croissant (V)
Tue — Sat:
- Sausage rolls
- Vegetable rolls (V)
Lunches are made fresh weekdays for 12 noon.
Our menu for the week — with ingredients and allergens — is on the website.
Thank you for being lovely
This year has not been easy for anyone and as it comes to an end we are tired but not beaten, and that’s mostly thanks to you.
The best thing about working at Loaf is seeing that queue every day. Through heatwaves and storms you came for your bread and reminded us why we do what we do. Most of us worked in the service industry before coming here so we know how rare it is to have such friendly and positive customers.
You don’t just keep us in business by buying our stuff. You keep us in business by being lovely people. And we never forget it.
If we don’t see you this week, please have the best time you can over the winter break. See you in 2023!
Team Loaf: Nancy, Neil, Sarah, Dave, Dorit, Rach, Pete, Molly, Ian & Martha