Loaf

Loaf distinguishes itself as Birmingham's co-operative-run bakery and cookery school, where community ownership meets artisan bread-making in the vibrant Stirchley neighbourhood. Established in 2009, this unique venture combines a working community bakery with comprehensive bread education, creating an authentic learning environment where students can see commercial baking in action.

The school specialises in traditional bread-making techniques across all skill levels, with particular strength in sourdough, wholegrain baking, and viennoiserie. Classes span from foundational skills to advanced speciality techniques, covering everything from basic fermentation to complex laminated doughs. Evening sessions accommodate working schedules, while gift vouchers make these skills accessible as presents.

Their signature "Back to Basics" day course teaches slow fermentation fundamentals using just flour, water, salt and yeast, with students taking home abundant fresh loaves after 6.5 hours of hands-on learning. The "Simply Sourdough" workshop goes deeper into wild fermentation, covering wheat and rye varieties whilst providing live starters and bannetons for continued practice. More advanced students can explore the "Wholegrain Baking with Tom Baker" masterclass, learning to handle high-proportion wholemeal doughs whilst creating four distinct loaves including 100% rye Vollkornbrot and spelt sourdough.

The viennoiserie programme teaches proper lamination techniques for croissants, pain au chocolat, and Danish pastries, while the heritage grains course explores ancient varieties like einkorn, emmer, and kamut. All courses include lunch prepared on-site, complete recipes, and tours of the working bakery.

This co-operative approach suits bakers seeking authentic traditional techniques within a genuine community food environment.

Reviews

Location

1421 Pershore Rd, Stirchley, Birmingham B30 2JL, United Kingdom, West Midlands

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