Rugbrød loaves on the shelf

news from the loaf

  • Croissants, logistics, cake, Lowestoft and carb-loading

    Croissants, logistics, cake, Lowestoft and carb-loading

    Travelling day to Lowestoft in readiness for the 600 mile ride East to West across England, Wales and Ireland.

    Comments: 0

  • Cycling 600 miles for Prostate Cancer UK - and eating lots of cake!

    Cycling 600 miles for Prostate Cancer UK - and eating lots of cake!

    Boss of the loaf, Andrew Auld, cycles with his brother Rob from one side of the British Isles and Ireland to the other to raise money for Prostate Cancer UK.

    Comments: 0

  • Friday Ryes

    Friday Ryes

    Friday is Ryeday at the loaf !

    Comments: 0

  • Brunch specials

    Brunch specials

    Early this year, myself and our chef put our heads together to come up with a few meals that fit perfectly between breakfast and lunch... we thought we were the first to do it, turns out not

    Comments: 0

  • New year, new pizza

    New year, new pizza

    A new year calls for new pizza (don't worry, all the favourites are still there). Scattering avocado, peaches and apples on pizza is just a few of the things Andrew and Andy have come up with for the new pizza menu and specials list

    Comments: 0

  • Christmas products : So, what are we baking ?

    Christmas products : So, what are we baking ?

    Christmas time is upon us here at the loaf, we're ready to start baking mince pies in their hundreds and dusting tens of thousands of marzipan stollen

    Comments: 0

  • Greek week

    Greek week

    The sun is shining, we're all wanting to get away on holiday... let us bring the Greece to you!

    Comments: 0

  • Christmas newsletter

    Christmas newsletter

    A little festive update for you all !

    Comments: 0

  • Andrew gets publised

    Andrew gets publised

    Andrew Auld, head baker and owner of the loaf gets a recipe published...

    Comments: 0

  • German rye - 90% - using stage 3 method

    German rye - 90% - using stage 3 method

    German rye makes an appearence during Rye week 

    Comments: 0

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French cheese week continues...

by Andy Wallis

Comte cheese cut in to a slice

French cheese week was such a hit with you lot, that we decided to carry it on for another week!

(This means that all those with a mobile loyalty card are still able to enjoy their discount on French cheese)

If you haven't downloaded our mobile loyalty card yet then follow this link here to sign up and download your card to your Apple wallet or Android/Windows third party app.

Once downloaded, to reveal your offers, tap the 'i' icon in the bottom right hand corner.


Comte prestige


This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.  

- This is delicious with hot buttered toast !


Le Fin Normand:
Le Fin Normand

Le Fin Normand

Camembert-style cheeses are made all over the world, but Normandy is where the creamy soft fromage first originated. It’s a rich, buttery cheese with hints of grass and wild mushrooms. Wonderful baked in the oven and served with any of our delicious sour dough breads

You can still get: Morbier, Tomme de savoie, Raclette, St Maure tourrain ash and Fourme D'ambert... however Roquefort papillion noire - that one flew out.

Read last week's blog post here to read about what cheese we have in stock.

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