Loafi

05/09/2026

15/08/2026

Saturday special.

Chocolate ganache and caramel in a digestive pastry case topped with that fancy Italian meringue every baker in the land enjoys taking a blow torch to.

We almost didn’t make this for lack of a name but it’s been christened ‘The Northern S’more’

They’re on the counter right now if you fancy one.

Flog to our stories for a cut through picture.

01/08/2026

1 MILLION CUSTARD TARTS LATER

I’m definitely not exaggerating.

Ok maybe I am, but seriously thank you so bloody much for an incredible first year at Loafi!

27/07/2026

Gooooood Evening!

If you didn’t know, we’ve been away for a whole week.

Some of us have travelled with the family, one of us has had a baby! and some of us have chilled, enjoying the weather and a little rest and recuperation.

If you’ve missed our butties, our breads or our bakes, we’ve missed you too!

We’re back Wednesday at 8am!

Much love.

20/07/2026

We’re taking a short break.

Back Wednesday 29th July, 8:00am.

👍❤️🕺

14/07/2026

Last week’s roulade was strawberries and cream but Wimbledon’s over so we thought it was time for a change.

In the counter fridge this week we’ve got a raspberry (far superior berry for cream based desserts imo), passion fruit and white chocolate number.

We really enjoy putting these on the pass and watching Stuart as he tries to carefully lower the precarious puddings.

03/07/2026

11am, butties up!

20/06/2026

Thanks for a lovely week on Square Street folk!

Highlight of the week was our new regular Steve dropping in this poem ❤️

Shall we do it all again next week? Also….also, our AIR CONDITIONING IS BEING FIXED NEXT WEEK 🕺 🧊 ❄️ 💃

05/06/2026

Did you know we do all our butties on a light, soft, squidgy roll developed around an old Lancs oven bottom recipe?

The recipe has been tweaked many times, adjusting quantities and methods little by little and I’m pretty happy that we’re achieving what I set out to make now. It’s been a wild ride of emotion with some pretty dark days so I wanted to celebrate it on the grid.

In the kitchen we call em OB’s and as they’re not exactly an oven bottom I think we’ll adopt that name for them on the counter moving forward.

P.s how tired does our mixer sound. We bought the biggest we could for the least amount of money when we opened….time for an upgrade soon.

26/05/2026

Righto,

If we have a day this week that isn’t 4 million degrees we’re going to do fresh baked scones with strawberry jam and cream.

Bit of crunchy sugar on the top to give that rock bun vibe and we aren’t in Devon or Cornwall so we’ll be putting our house made strawberry jam on the top….and the bottom. Don’t start, that debate can get almost as bad as when we all argue over the correct name given to a soft, round piece of sandwich bread.