There are a couple of things to keep you up to date with at the loaf, both product wise and people wise.
Following the popularity of our soft white batch loaf, I have recently started baking a soft brown batch loaf to go with it. You will see it on the shelves next to the soft white batch, decoratively topped with rolled oats. Both it and the soft white make excellent sandwich loaves. For those interested in such things, 'batch' refers to bread and rolls that are baked touching one another so that they have to be torn apart and have that lovely soft side as a result.
This week, I also tried baking a French 'pain polka' and got some very good feed back from the customers who were good enough to be guinea pigs! As I made it using our baguette dough, it is a bread I can make to order any time.
Those that have been in the shop over the last few weeks may have noticed me looking a little more tired than usual. Due to an unfortunate combination of circumstances, I am currently bakerless! I have been managing on my own Tuesday to Friday but have been roping Rog in on some Saturdays and have had a relief baker on others. Although I have been managing to keep most of the range going, there have been some notable omissions like the focaccia. As soon as we have found a new baker, we will get things back to full speed and I will also be able to be more adventurous with the cakes and in the kitchen.
I hope you are enjoying this rather belated summer sunshine and we look forward to seeing you in the loaf again soon.
We have an immediate part-time vacancy for a baker. Under a year old, we are an exciting and growing young business producing a range of artisan sourdough, continental and rye breads five days a week.
Ideally we are looking for a baker with some experience of working with sourdoughs and/or continental breads but practical skills in hand-moulding, mixing and oven work coupled with an enthusiasm to learn would be acceptable. There is also the opportunity to introduce and bake for a weekly pizza/Italian night for the loaf's deli/café.
The vacancy is temporary but with a view to becoming permanent as the business grows.