Loaf is a community bakery located in the lively south Birmingham suburb of Stirchley. It’s a cooperative, and the young members make a range of bread, pastries, cakes and savouries using only natural ingredients and traditional methods. They have built up a faithful customer base who come regularly to stock up on rye, wholemeal, sourdough and even focaccia, not to mention the delicious croissants and other pastries. In normal times, they also run a cookery school teaching breadmaking and other skills.
Having survived three lockdowns, the people at Loaf have great plans for the future, including new premises nearby and a new oven. They have also found the time to experiment with so-called heritage grains. These are different grains sown into grass pastures grazed by animals, using a no-till method known as wild farming. This allows the earth’s microbiome to develop and mature, holding CO2 and water in the ground, and allowing the soil to live. The harvested grain is then stonemilled to produce flour, which is more digestible than industrially processed flour, as well as being better for the environment. Apparently, it makes a delicious …loaf as well.
You can read more about wild farming here
Loaf’s website : https://loafonline.co.uk/