July 31st, 2021


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 we say goodbye to Valentina, and present the smallest croissant in the world.

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.

🥖 You raised £1,054 for RSVP last quarter! We transferred the money over this week and they asked to pass on their thanks. (More about why we supported RSVP here.)

🥖 Next Saturday’s specials are Vollkornbrot rye sourdough, and black olive, lemon and garlic white sourdough. No reservations — first come, first served!

🥖 Yes, you heard right - Vollkornbrot is back! As the name implies it’s a German recipe with loads of rye grains, sunflower seeds and molasses. We’ve had a few requests and hope to make it a more regular thing from now on.

🥖 The blondie is back to pecan. (Peanut, banana and blueberry will return when the time is right…)

🥖 Stirchley Swap Shop is back next month. Bring along any clothes you no longer need and take away some new ones! Sunday 29th August at Attic.

🥖 The B30 Jumble Trail is also this month, on Sunday 15th, with people setting up stalls in their front gardens across Stirchley. A nice way to meet the neighbours!

🥖 Loaf is hiring! If you or someone you know is thinking of applying for our full-time vacancy they have until midnight on Sunday get their CV in. Details are here.

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

Farewell Valentina!

When Val is not at Loaf she works as a musicologist. A few months ago she was awarded a fellowship to research archiving post-1960s music where written traces and recordings are insufficient to guarantee adequate conservation. This means she’ll be working for the next couple of years in Canada before finishing her research tenure in Birmingham.

Val’s final day is Saturday 14th August. She’s insistent that this be seen as a sabbatical and is determined to return in 2023, when she will be welcomed back with open arms.

Val says:

"Hello everyone. I would like to thank you for your kindness over these last two years. It has been a pleasure to meet you all. Working at Loaf made me extremely happy every single day of work. Considering that three-quarters of my time at Loaf was during a global pandemic, I think it is really something special and I hope it tells you what an incredible place Loaf is.

“Even though I am leaving to do something I am very passionate about, I am also looking forward to being back working with my Loaf co-workers and to meet you all again. I wish you all the best things and a lot of good treats!

“As for me, I have no idea how I will survive without my fix of pain au chocolat... please send over recommendations for good bakeries in Ottawa! While away, I will try my best not to be a stranger. In the meantime, before I fly off later in the year, I’ll see you all in line, as fellow customers!“

We will miss Val terribly. She’s been a rock and a light throughout a very weird year. We wish her well and look forward to her return!

World’s smallest croissant

On Friday, Molly decided to make the smallest croissants she could. The results were spectacular and will be submitted to the Artefact group show.

If you are in need of freshly baked croissants for your dolls house or Playmobil set, please get in touch.

Let’s Feed Brum need summer volunteers

We’ve recently starting sending leftover bread and pastries from the weekend to Let’s Feed Brum, a volunteer-led charity that distributes food, drink and essentials directly to people living on the streets of Birmingham. Their work is really inspiring and we’re proud to be able to support them.

Since a lot of their volunteers are students, they’re facing a shortage of hands over the summer months. If you can help with collecting donations, sorting at the warehouse or distributing on the streets, please get in touch with them.

Lunches this week

This week's sourdough pizza is aubergine, capers, chilli and basil (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: Spinach, sweet potato and coconut curry (Ve).

Thursday's focaccia sandwich is broadbean hummus, rocket, grilled courgette and harissa (Ve) with optional halloumi (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


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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