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’re announcing RAGU TIME, where for one day only we’re running a takeaway with fresh pasta made at Loaf and ragù made from actual Italian family recipes.

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

In a couple of weeks, on Sunday 27th June, we’ll be running a special takeaway of fresh pasta dishes, prepared for you to cook at home. Here’s what’s on offer!

Meaty lasagna: Mamma Franca’s ragù (see below) made with organic beef and pork from Rossiters butchers in Bournville, layered with fresh handmade spinach pasta, béchamel sauce and Parmesan cheese. Serves two (£12) or four (£24).

Vegan lasagne: vegan ragù made green lentils, tomato sauce and mushrooms layered with fresh handmade vegan semolina pasta, vegan béchamel sauce and nutritional yeast. Serves two (£10) or four (£20)

Meaty ragù & tagliatelle: Mamma Franca’s ragù with Rossiters’ organic beef and pork. Served with fresh handmade spinach tagliatelle. Serves one (£5.50).

Vegan ragù & vegan tagliatelle: fresh pasta made with semolina flour and vegan ragù made with green lentils, tomato sauce, mushrooms and vegan béchamel sauce. Serves one (£4.50).

Pistachio or chocolate cannoli: a tube-shaped fried pastry shell filled with sweetened ricotta. £3 each.

Orders must be placed in advance online, to collect between 11am and 2pm.

Place your pasta order now!

The secret origins of Ragù Time…

A sauce is what makes a pasta dish memorable, and every recipe has its own secrets!

Mamma Franca, the Italian mother of Phil’s partner, graciously lent us her delicious authentic recipe. The vegan ragù meanwhile is a Valentina special inspired by Betti Taglietti, a vegan cook campaigning for inclusion of affordable and vegan options to school pupils and workers.

The pasta itself has been developed over the last few months by Val and Phil who had been working together on the food bank donation bakes. Sharing a passion for pasta, sorely missing from Loaf since the pandemic cancelled our classes, they got talking and worked on some recipes.

A big challenge was perfecting really good vegan pasta and we hope you agree that they’ve cracked it!

We haven’t done a series of pop-ups for a while but with the popularity of Lap’s sausages last December, not to mention the fun we had running it, we all agreed a pasta night was in order.

Molly, our sweets guru, joined in with some cannoli – shells of fried pastry dough, filled with a sweet, creamy ricotta filling – to top it all off and we were ready to go!

Let the Ragu Times roll...

Lunches this week

This week's sourdough pizza is olive, artichoke, capers and mozzarella (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: Roast cauliflower and chickpea curry (Ve).

Thursday's focaccia sandwich is hummus, grilled aubergine, rocket and ras el hanout spiced halloumi (V) or tofu (Ve).

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


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From March through June we are collecting on behalf of RSVP. You can make a contribution with your online order or in the shop.

Find out about RSVP »

We regularly give bread to our local food bank, but they always need much more, including cash donations.

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