4 October 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 Ian recommends some bakers to follow on Instagram.
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 vacancies and community news.
Our opening hours are:
Wednesday: 12-4
Thursday: 12-6
Friday: 12-6
Saturday: 8-1
Cookery school places this week
We have a small number of spaces on the following upcoming classes.
Thai Cooking: Wed 5 Oct
Dosa: Thu 6 Oct
Seafood Masterclass: Sat 8 Oct
Sausage & Charcuterie: Tue 11 Oct
Ian’s Bakergram
Before he started at Loaf, Ian was documenting his baking on his Instagram feed and learning from the bakers there. Here’s his top seven recommended follows should you be looking for inspiration.
The man who got me into sourdough baking. Maurizio made the leap from a software engineer to a professional home baker. His website/blog is packed with recipes, guides, tips and tricks. A few of my favourite articles:
Top quality baker from Columbus, Ohio. His relaxed, long-form shaping videos are a pleasure to watch, and the clips of his incredibly active sourdough starter are wild.
Baker and pastry chef in Edinburgh based at The Palmerston restaurant. Everything she produces looks like a delicious work of art. I like those yum yums.
A chef and baking professor from Toronto, Canada. Bread, pizza, focaccia, panettone — he is all over it. I’m a big fan of this 50% whole wheat sourdough recipe .
An airline pilot that started slinging pizzas during the pandemic. Based in Newbury, the Neapolitan-style pizzas he cooks up in this Gozney pizza oven look unreal.
British-born couple running a vegan bakery in Whistler, Canada. Forever making me jealous of the skiing/baking lifestyle. Love his shaping videos and their passion to source ingredients locally.
Professional baker at MOR Bakery in Chipping Campden. Lots of insight into his shifts at the bakery and pictures of beautiful pastry lamination. He also finds time to bake for his neighbours, which is awesome.
Do you have a favourite baker online? Let us know!
Lunches this week
Wednesday
- Curry: Tarka daal with sourdough (Ve)
Thursday
- Soup: Roasted cabbage and caraway soup with pickle juice and rye bread (Ve), optional sour cream (V)
Friday
- Curry: Roast aubergine and chickpea curry with sourdough (Ve)
- Salt beef on challah
Wed — Fri
- Sourdough pizza: Caramelised leek, blue cheese, rocket and pine nuts (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 vacancies as of this newsletter being posted.
Loaf’s all-day classes:
- Bread — Back to Basics: Tue 8 Nov
- Simply Sourdough: Sat 12 Nov, Sat 26 Nov
- Sweet Breads and Viennoiserie: Tue 1 Nov, Tue 22 Nov
Haseen’s evening classes:
Lap’s all-day classes:
- Seafood Masterclass: Sat 8 Oct
- Sausage & Charcuterie: Tue 11 Oct, Tue 29 Nov
Lap’s evening classes:
- Thai Cooking: Wed 5 Oct, Wed 9 Nov
- Sushi: Thu 27 Oct
We release new dates as soon as possible, based on tutor availability. You can sign up to alert lists for specific classes here.
Thanks for all your continued support. See you next week!
Team Loaf: Neil, Sarah, Dorit, Martha, Pete, Molly, Ian, Rach & Nancy
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