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July 24th, 2021

Hello,

This is the weekly newsletter from Loaf in Stirchley, keeping you abreast of our bakery and, once we can re-open it, our cookery school.

This week Nancy talks about working a morning shift at Loaf. And if that strikes you as a job you’d like to do, we’re hiring for a full-time position. Spread the word!

But first, if you would like to pre-order your bread and pastries for the coming week, our website is now open.

Pre-order your bread

We have plenty of bread and pastries on the shelves too, with lunches served from noon on weekdays. Scroll down for this week’s lunch menu.

Our opening hours are:
Wednesday: 12-4
Thusday: 12-6
Friday: 12-4
Saturday: 9-1

The Breadlines

News from Loaf and the wider Stirchley region.

🥖 Next Saturday’s specials are raisin and rosemary sourdough and caraway and molasses rye. No reservations — first come, first served!

🥖 Loaf is hiring! We have a full time vacancy with responsibility for retail and with opportunities to work across the bakery and cookery school. Details are here and applications close midnight Sunday 1st August.

🥖 Congratulations to Attic Brewery for winning Best Pub & Bar in the West Midlands. We’ve built up a nice friendship with Attic over the years, using their beer in our mince pies, and have recently been experimenting with milling spent grain from their brewing process to see if we can bake with it.

🥖 CoCoPopUps are happening every Saturday over the summer from 1pm in Cotteridge Park with live music and entertainment at The Shed. Think CoCoMad but smaller and weekly.

🥖 Stirchley Bloomers is a community gardening volunteer group who, among other things, look after the plants outside the primary school entrance. If you notice the plants getting a bit thirsty, please give them a drink with the watering can.

🥖 Heads up that Loaf will be closed for our annual summer shutdown the last two weeks of August (16th - 29th). More about this next week.

A Day in the Loaf

There is one week left to apply to join us here at Loaf! For those curious about what the job might entail, Nancy tells us what happened on her Thursday shift working in the shop.

I start my shift at 9am and, first things first, have a coffee. Today I had a lovely cold one that Phil had prepared in the bakery, early doors. It does get warm in here in the summer but caffeine is still a priority for me. Next I prep the shop area, making sure everything is clean and tidy and all the equipment and utensils we’ll need are ready. We have a few hours before we open to our customers — time to make lunches, prepare our filled croissants and get any pre-orders ready. Today we are serving mushroom and aubergine curry and a summer squash pizza. Yum!

I’m also on hand to help the baker should they need it. When it’s so warm, sometimes all the doughs and pastries are ready at once and an extra pair of hands helps to keep everything in check.

I pack away any deliveries which have arrived and check we have everything we will need for tomorrow either available or on order. I have a look at the email and social media to deal with any queries and post some pictures of today’s offerings from the bakery. Then I grab a bite to eat and a bit of a sit before it’s ‘go time’.

At 12 o’clock, we open the doors and usually have a good couple of hours of steady visits from our friendly customers. We are lucky to have lots of long-term customers who we have got to know over the years; it’s nice to see familiar as well as new faces when you’re working.

By two o’clock the rush has died down. It’s now time to start cleaning and thinking about what needs doing for the next day, alongside serving customers. At this point in the day we also check in with each other, making a round of tea or, in this weather, reminding each other to drink water.

The rest of the day is taken up by prepping lunch and sweets for the next day, cleaning and doing hygiene admin tasks. I also add some products that need re-stocking to our order list and put a couple of points on the agenda for the next team meeting before it’s time to close the shop. I pack up a loaf of bread or two to take home — one of the perks of the job!

If you, or someone you know, is interested in working at Loaf, all the details are here and applications close midnight Sunday 1st August.

Lunches this week

This week's sourdough pizza is artichoke, spinach, olive, caper, mozzarella and parmesan (V) on sale Wed to Fri.

The soup pot will be serving the following with a slice of sourdough bread:
Wed: Tarka daal curry (Ve).
Fri: Cauliflower and new potato curry (Ve).

Thursday's focaccia sandwich is beetroot hummus, spiced crispy chickpea, avocado, watercress (Ve) with optional feta cheese (V).

Savoury snacks include our famous sausage rolls and vegetable rolls, available all week, plus ham & cheese and walnut pesto & cheese croissants on Thursday and Friday.

Lunches are made fresh every day for 12 noon. Our menu for the week is on the website here.

Thanks for all your continued support. See you next week!

Team Loaf: Phil, Val, Neil, Pete, Molly, Nancy, Martha, Sarah & Rach

loafonline.co.uk

 
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Cookery School reopening plans

Our cookery school is the heart of Loaf. Sadly closed during the pandemic, it is scheduled to re-open in January 2022. All vouchers will be honoured. Thank you for your patience.

More information →

Charity fundraising

From July through September we are collecting on behalf of ASIRT. You can make a contribution with your online order or in the shop.

Find out about ASIRT →

Fighting food poverty

Thanks to your support we are able to bake sacks of extra bread to give to the following organisations each week who are working across Birmingham to combat hunger. They can always use more help, from cash and food donations to volunteers.

If you know of other organisations fighting food poverty and hunger that can use 20 - 40 loaves a week, please let us know.
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