14 June 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.
This week we look at some of the things we sell in our shop alongside the bread. Coffee and jams and honey oh my!
🍞 Pre-order your bread 🥐
We’ll have plenty of bread and pastries on the shelves all day, with lunches served from noon on weekdays. Scroll to the bottom for this week’s lunch menu.
Our opening hours are:
Wednesday: 12-4
Thursday: 12-6
Friday: 12-6
Saturday: 8-1
The Breadlines
🥖 This Wednesday and Thursday we’re trying out some new savoury buns with mushroom, comté cheese and chives.
🥖 We’re also planning some sesame batons on Saturday.
🥖 As always, check out Instagram Stories for last-minute specials and goodies!
🥖 It's KHARnival time! Kings Heath Action for Refugees have their annual fundraising carnival this Sunday in Highbury Park.
🥖 Scotland the Bread's Flour to the People is an ongoing crowdfunder to connect communities of growers, millers, bakers and consumers of bread across Scotland. It's a fascinating project and something we'd love to see in the Midlands.
New Loaf tote bag
Just in time for the summer, our new tote bag has arrived with a rhubarb and custard scheme (or Mr Blobby, according to some), printed with love and care by our friends at Do Make Say Ink. £6 from the bakery counter.
New relishes from Jacky’s Pantry
We’ve had a major restock of jams and preserves from Jacky’s Pantry, made from locally grown seasonal ingredients in Redditch. New in this batch are Ploughman’s Mustard Pickle and Smokey Chipotle Tomato Chutney.
We’re often asked if we’ll have a particular variety back in stock and the answer is always “maybe?” because while they do have a core range, they are guided by what’s available. From their website:
We hate waste, and many of our recipes are inspired by gluts in our own crops, produce that may have otherwise gone to waste from local suppliers, or friends and neighbours who have spare produce that they can’t use. If you are local and have produce in your garden that you can’t use yourself, we are usually happy to take it off your hands in exchange for some of the finished preserves. We’ll even come and pick it for you! Just get in touch.
This month’s Quarter Horse coffee
Along with the ever popular Dark Horse Espresso we have taken delivery of the following beans from Birmingham’s finest roaster of ethically imported coffee.
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Palomino Filter Blend — “a 50:50 blend of two complementary single origins, specifically selected to produce a well balanced crowd-pleasing filter blend.”
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Aquiares Estate (Costa Rica) — “characterised by a distinctly sweet and creamy flavour profile, with beautiful aromas of chocolate and cinnamon and a delicate citric mouthfeel. The cup is well balanced, complex and full of character and finishes nice and clean.”
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Honey Propolis Peaberry (Brazil) — A honey roasted coffee. What’s that, then?
Honey season ends, and begins
Speaking of honey, we should warn you that supplies from our local apiaries are going to be low over the next couple of months as they reach the end of last year’s stocks.
But of course the bees have been hard at work in the sunshine and the 2022 harvests will soon make their way into jars and onto our shelves.
Lunches this week
This week’s sourdough pizza is mushroom, leek, olive, mozzarella and goat’s cheese with spicy tomato sauce (V) on sale Wed to Fri.
The soup pot will be serving the following:
Wed: Tarka daal curry (Ve) + sourdough bread.
Fri: Green bean, baby corn and mushroom curry (Ve) + sourdough bread.
Thursday’s focaccia sandwich is sun-dried tomato hummus, roasted red pepper and red onion, crispy chickpea, basil and rocket (Ve) with optional goat’s cheese (V)
Salt beef on challah is on sale on Friday.
Savoury snacks include our famous sausage rolls and vegetable rolls, available Wednesday through Saturday, plus ham & cheese and pesto & cheese croissants Wednesday through Friday.
Lunches are made fresh every day for 12 noon.
Our menu for the week — with ingredients and allergens — is on the website.
Upcoming classes
All our classes are fully booked through the summer. Thanks for all your interest!
Dates for classes in the autumn will be released in July. You can sign up to alert lists for specific classes here.
Thanks for all your continued support. See you next week!
Team Loaf: Neil, Martha, Molly, Sarah, Pete, Rach, Dorit, Nancy & Ian