8 November 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 recommend a telly show about pizza and a t-shirt.
We’ll have plenty of bread and pastries on the shelves all day, with lunches served from noon on weekdays.
Scroll down for this week’s lunch menu, cookery school spaces and community news.
Our opening hours are:
Wednesday: 12-4
Thursday: 12-6
Friday: 12-6
Saturday: 8-1
The Breadcrumbs
🥖 Mince pies will be on sale on Thursday 1 December. You can stop asking now. (Don’t stop asking!)
🥖 Cookery school dates for January through March will be announced mid-December. Sign up to the waiting lists to be the first to hear.
🥖 It’s rare we have spaces on a Saturday sourdough class but there are slots free this Saturday and on 26 November. Book here.
🥖 Jacky’s jams, marmalades and chutneys have been restocked with some new flavours for the season. Check them out in the shop.
🥖 Our neighbour Hedge is running wreath making workshops and will be including a Loaf mince pie with every session. Yum!
🥖 The Stirchley Forum AGM is on Monday 14 November and features the ‘world premiere’ of the short film Discovering Stirchley. We’re intrigued!
🥖 Cotteridge Park’s November newsletter is out.
Check out Artefact’s cooperation t-shirt
Our good friends and fellow co-op Artefact has released a t-shirt which you can pre-order for £20. It’s designed by member Ashley Swift who has been doing most of their event posters recently. To get in on the print run, place your order here by 5th December.
We think you might like this show about pizza
Rach has been waxing lyrical about the new series of Chef’s Table: Pizza which came to Netflix last month. Take it away Rach!
Over recent years Netflix has done some pretty incredible food documentary shows. Chef’s Table is one of those series and if you haven’t watched any yet, you’re really missing out. Their new series on Pizza offers a great insight into the minds of those dedicated to making the very best pizza with the very best ingredients.
From Rome to Arizona, this series uncovers the stories behind the world’s best pizza chefs. Not only does the show focus on each chef’s rise to fame and recognition in the industry, but it also highlights the struggles with mental health issues, the long hours building a business and the ways in each chef they overcame them.
It’s truly inspiring to see how people so dedicated to their craft spread their messages and vision through their baking. Past series cover a broader range of famous chefs — a particular favourite being Pastry, which highlights some bakers who truly changed the game in their vision and creativity. We love it, and we’re sure you’ll love it too.
Lunches this week
Wednesday
- Curry: Tarka daal with sourdough (Ve)
Thursday
- Soup: Roasted tomato and bell pepper with sourdough (Ve)
Friday
- Curry: New potatoes, cauliflower, chickpea and spinach with sourdough (Ve)
- Salt beef on challah
Wed — Fri
- Sourdough pizza: Potato, walnuts, caramelised onion, tomato sauce, basil, Gorgonzola and mozzarella (V)
- Ham and cheese croissant
- Pine nut pesto and cheese croissant (V)
Wed — 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.
Cookery school classes
The following classes have spaces as of this newsletter being posted.
Loaf’s all-day classes:
- Simply Sourdough: Sat 12 Nov, Sat 26 Nov
- Sweet Breads and Viennoiserie: Tue 22 Nov
Haseen’s evening classes:
- Thaali: Wed 30 Nov
Lap’s all-day classes:
- Sausage & Charcuterie: Tue 29 Nov
Lap’s evening classes:
- Ramen: Thu 10 Nov
Dates for the new year will be released mid-December. You can sign up to alert lists for specific classes here.
Thanks for all your continued support. See you next week!
Team Loaf: Sarah, Neil, Molly, Martha, Rach, Nancy, Dorit, Ian & Pete