If you are interested in baking and would like to learn new skills or brush up on what you know already, why not consider a course with Andrew Auld, the loaf's owner and head baker?
Give a bread-making course as a present... A perfect gift idea for a foody friend or relation might be a voucher for a bread baking course. Whether they are a beginner or a regular home-baker looking to improve their skills, they would love to be treated. For more information or to order a voucher, email Roger.
The courses Andrew offers a series of different courses, one covers standard yeasted doughs and is suitable for both beginners and those looking to hone their skills. The second is all about sourdoughs and you will get the most out of the course if you already have some experience working with bread doughs. The third is French baking.
For the more experienced...or the really keen! Andrew has developed 'Brot' a course all about German baking inspired by his time in Germany.
He has also started running a 'Breads of the North' course which covers crispbreads, blinis, oatbreads and a seeded rye.
The day will start at 9.30am with light refreshments. A light lunch is provided from the loaf's café next door and you will finish by around 5pm.The cost is £135 per person or £235 for two and includes all refreshments and ingredients. All equipment you will need is provided and everything you bake is yours to take home
All About The Dough (AATD): This one-day course aims to give beginners and those brushing up their skills an introduction to the different stages involved in making bread. It is hands-on and during the day you will mix three different doughs, learn about fermentation, try out different shaping techniques, drink coffee while your bread proves and experience the joy of getting your handiwork out of the oven.
100% Sour:This is a one-day course aimed at home bakers who are interested in getting in to the exciting world of sourdough baking. Andrew's interest in bread started many years ago with standard yeasted doughs, but the passion needed to set up and run the loaf bakery was fully ignited when he started sourdough baking ten years ago. On the course you will learn about starting off and nurturing a sourdough leaven. You will work with three different sourdoughs including a white wheat/wholewheat/rye dough, a french baguette dough and a 100% rye sourdough. You will learn about working with wetter doughs, working with proving baskets, slashing the dough for the oven and getting good results in a domestic setting.
French Baking:Experience the delight of making croissants from scratch, teasing perfect slashes out of your baguettes and tasting your own buttery brioche!
BROT - German baking:Inspired by a year in Germany and visits to German bakeries, Andrew has put together this course; to unveil the mysteries of those dark German ryes, including Pumpernickel bread; to help you know your dinkel from your roggen, your schrot from sauerteig; and to try your hand at the yeasted sweet delights of Zwiebelkuchen and Mohngebaeck.
Breads of the North:Covering the fascinating world of Northern European bread, Andrew has developed a course to include crispbreads from Sweden, Blinis from Russia, Scottish Oat bread and a seeded rye from Denmark - rich and deep in flavour, these breads form the perfect accompaniment to the strong flavours of gravadlax, caviar, haggis and pickled herring!
|100% Sour||1st July 2018||FULLY BOOKED|
|BROT - German baking||8th July 2018||FULLY BOOKED|
|100% Sour||5th August 2018||One place remaining|
|AATD||19th August 2018||Two places remaining|
|100% Sour||26th August 2018||FULLY BOOKED|
|AATD||9th September||Two places remaining|
How to book: E-mail Roger, on email@example.com . We ask for 100% payment of the course fee to secure your place on a course. This fee is non-refundable. If you cannot attend a booked course for any reason, you are responsible for finding a replacement or you will forfeit 100% of your course fee. If we had to cancel the course for any reason, we would offer you an alternative date or refund you in full. You can pay by cheque made out to 'The Bakehouse' or by bank transfer - just ask for details
Come and enjoy delicious fresh pizzas either in the comfort of the café or to take away. We are open from 6pm until 9pm every Wednesday. Tempt your taste buds with a delicious special pizza which changes every week. On Wednesday 25 July the weekly special is our meat feast.
You can see what I have got planned for the weekly special by looking just below at the schedule . If you have any suggestions for new pizzas to try, just drop me an email on firstname.lastname@example.org ! We are regularly fully booked, so do phone to reserve your table if you fancy a pleasant evening of good food and convivial company. View the pizza menu here and though we don't have a licence, you are welcome to 'bring your own'. Call 01773 857074 to book a table or order a takeaway pizza.
|Date||Special pizza topping|
|25th July||Meat feast|
|1st August 2018||Puttanesca - Cherry tomato, anchovies, capers and kalamata olives|
|8th August 2018||Shaved courgette, peach, prosciutto crudo, goat's cheese and thyme|
|15th August 2018||Roasted red pepper, grilled courgette, olives, feta and thyme|
|22nd August 2018||Bacon, black pudding, borlotti beans, chard, egg and mature Lancashire|
|29th August 2018||
|5th September 2018||
|12th September 2018||
Caramelised onion, peach, prosciutto crudo and goat’s cheese
Here at the loaf we often get requests from cafés, delis and pubs asking whether we can supply bread to them... if you would like to make an enquiry, then simply contact us on email@example.com
Here are a few wholesale FAQs answered to save you some time...
What do we sell? We sell real bread, nothing more nothing less - All of our breads have been fermented from between 4 and 48 hours, giving each loaf a unique flavour as well as tonnes of nutrients.
Is there a minimum order? In order to qualify for free delivery, we ask for a minimum order of £25, anything below that will cost £5 for delivery. Equally you can come and pick your order up from the bakery in Crich for no extra cost.
When do I have to get my order in by? Unfortunatley... we can't make bread appear out of thin air, so you have to give us plenty of notice because we mix our dough way in advance! 24 hours for yeasted breads, 48 hours for non-yeasted (e.g. Sourdough)
Do we do samples? Of course... have a look over our product list and let us know what you'd like to sample and we'll see what we can do...
Any other questions, or if you would like to make an enquiry, then contact us on firstname.lastname@example.org.
If you fancy becoming a wholesale customer yourself... check out our FAQs and send us and enquiry
Of course our bread is available from our bakery in Crich every day... however here are other outlets where you can pick up our bread from
Ashover Post Office
The Derby Food Assembly at the Greyhound Pub.
Church Lane Deli, Saracen's head.
At the bakehouse you have access to a multi functional space tailored for your needs. Fully modernised and part of the loaf bakery, cafe and deli, the bakehouse brings you a modern facility in a unique historical location. With you in mind the room is flexible to allow for meetings, training sessions, small conferences, and social groups and functions. The room can be tailored made to suit your requirements from a basic room hire package to a more defined hire including catering provision. Where independent trainers are operating with small groups of candidates (2 to 8 people) please email Roger on Roger@theloaf.co.uk to enquire about room hire.
Whether you're having a birthday party, a wedding, engagement party or just a bit of a knees up... then why not leave the catering to us? We are proud to offer our loaf catering services, our fantastic team are always preparing home made dishes on a daily basis for our café, and we would love to make them part of your event. From Quiches and Salads, to Cake and Coffee - we have you covered ! Contact Roger on Roger@theloaf.co.uk for more information and to discuss your request.