GAIL's

As part of our The Way We Bake initiative, we’re reconsidering our bread recipes from the perspective of nutrition, flavour and sustainability.

Over the next two years, you can expect tastier loaves made with a greater variety of grains, grown in ways that support the shift towards more soil-friendly farming.

This autumn, we’re introducing the following new classics to our bread range:
- New plant-based San Francisco Sourdough
- The Brown Slab (our updated dark sourdough)
- Hazelnut & Walnut Loaf with chestnut flour and a pinch of rosemary
- Updated Focaccia with Emmer, Spelt and Buckwheat

Read more on our Journal: https://brnw.ch/21wMAK2

It’s autumn on our baker’s table.

A time of harvest and reflection, our new seasonal menu takes inspiration from all the gentle wonders of this slower, more thoughtful time of year:

- seasonal sweets and cakes, all perfectly paired with Blackcurrant & Hibiscus tea and Second Flush Darjeeling tea
- four new breads, made even tastier with a variety of grains, grown in ways that support better farming for all
- returning autumnal favourites like our Mushroom & Caramelised Onion Quiche, Squash & Sage Slice and Overnight Seeded Oats
- weekly special soups from our friends at , served with a slice of focaccia

Back on the baker’s table 11.9.24

Bakers never waste. Finding creative ways to incorporate by-product ingredients has given rise to some of the most-well loved bakes.

This 'Waste Not' approach has now become something of a small revolution in our bakeries. Not only do these recipes give our products a second life, they also add a deeper layer of flavour and texture. What’s not to love?

The Waste Not range includes:
- Waste-less Sourdough
- Chocolate Babka
- Almond Croissant
- Chocolate & Almond Croissant
- Cheese Crackers
- Ham & Cheese Croissant

The interior of our new Elephant & Castle bakery is a nod to the neighbourhood’s Brutalist heritage.

Raw concrete columns are complemented by light grey walls, beige bricks and stainless steel accents. Dark wood flooring and modernist wooden tables and chairs brings warmth. The centrepiece, as ever, is the baker’s table, paying homage to Elephant and Castle’s iconic Howdah symbol.

We will be sharing any leftover bakes with Tender Grace Christian Centre, who distribute food in the community.

Say hello to the bakers if you’re in the neighbourhood.

23 Sayer Street, SE17 1FY

The baker’s best friend.

We’re now welcoming well-behaved dogs to sit in our bakeries. You’ll find a water bowl outside, and we kindly ask that your dog remain on a lead whilst in the bakery.

For those customers with allergies or who are scared of dogs, our bakery team will help you to find a table away from any dogs who are present.

At Hampstead, Kings Road, Soho, Chiswick, Wimbledon Village and Kensington Arcade, our furry friends are welcome for take-away only, as the bakeries are smaller spaces.

Find full details of our dog policy at gails.com and please speak to your bakery team if you have any concerns.

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We don’t have favourites, but if we did…

Our new bakery on Wimbledon Broadway sits at the very heart of this neighbourhood, on a bustling piazza. were inspired by its circular grid pattern, referencing the geometrical forms in vertical panelling, mid-century-style shelving and pops of blue and cream.

With sustainability in mind, we’ve used reclaimed tiles, and recyclable flooring. Our friends social enterprise have built stools, tables and exterior planters.

We’ll be sharing any leftover bakes with Earlsfield Foodbank and Community Champions, to make sure that none of our food goes to waste.

See you this weekend for an iced tea.

6a, 33, The Broadway, Merton, SW19 1QB

Freshly-baked ciabatta spread with mustard butter, filled with ham from Packington Free Range, Swiss cheese and bread and butter style pickled cucumbers.

All of the pork in our baking comes from Packington Free Range, where the Mercer family have farmed the land for over a century.

Their pigs are born outdoors and live their entire life with plenty of space to roam, wallow and be sociable.

Today we fired up the ovens at our new bakery in Newbury.

We all know that Paddington Bear arrived in Britain from Peru but the author, Michael Bond, was born in Newbury in 1926. Nodding to Paddington’s favourite spread, we’ve incorporated shades of marmalade in the feature lighting, around the window and in the tiles on the baker’s table.

We have retained and restored the original ceilings, plasterwork and flooring, while surplus tiles and outdoor furniture have been sourced from other bakeries.

We have partnered with Eight Bells for Mental Health and The Newbury Community Resource Centre to share any surplus bakes with the community.

1 Mansion House St, Newbury RG14 5ES

We’ve given our website a little makeover, so it’s now easier to order ahead when you need food for a crowd, whether it’s at the office or at home.

Find us at gails.com

Summer sandwiches, on the baker’s table from today.

- Summer tomato sandwich with Natoora’s Cuore del Vesuvio tomatoes, Haverstock White (a delicious fermented cashew and macadamia nut spread) and fresh Summer herbs. This one is plant-based.
- Ham & Swiss Cheese Ciabatta with Eaten Alive’s bread and butter pickles
- Pastrami sandwich – an everything-topped roll with mustard mayonnaise, Chapel and Swan pastrami and Eaten Alive bread and butter pickles
- Harissa tuna sandwich with potato and Kalamata olives

Marylebone’s Dorset House is home to our newest bakery.

Our friends were inspired by the building’s Art Deco heritage. Together, we opted for a palette of red and white marble, polished steel and ash timber with a walnut stain – in keeping with the Art Deco tradition of fine, highly-polished materials. The sunburst clock is a 1920s original with a gilded beech frame.

With sustainability in mind, we left a number of the walls exactly as we found them. The cream upholstery is a sustainable, silicon-based material called Sileather, and we have used breathable .

To make our food go further, we will share our leftover bakes with the community via Euston Foodbank, and Hope & Anchor Community Church.

Stop by for a loaf over the weekend.

35 Melcombe Street, NW1 6AG

Bake, set, match.

Our newest bakery opened today in Woolwich, perched between Dial Arch Square and the station.

Our friends have designed the space to celebrate the essential qualities of a neighbourhood bakery: functionality, craft and community spirit.

With impact in mind, we’ve used sustainable , 100% recyclable vinyl flooring from , FSC timber joinery and made from recycled waste materials.

We will be sharing any bakes leftover at the end of the day with local charitable organisations including the Clockhouse Community Centre and Woolwich Service Users Project.

Pop in for an iced tea over the weekend.

Unit 1 Woolwich, Elizabeth Line Ticket Hall, London, SE18 6GD

Let’s take this outside.

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The key to great baking? Getting to know your oven, with all its quirks and foibles. Here are some tips from our Head Baker:

Use an oven thermometer to observe how different things bake at different points and on different shelves.

Rotate whatever you’re baking by 180 degrees halfway to help achieve an even bake. The exception to this rule is when baking cakes or delicate, enriched loaves, when the sudden drop in temperature from opening the door will cause them to collapse.

Feeling inspired? Head to the link in bio to find some of our favourites recipes to bake, from blueberry brioche to tomato galette.

Happy Father’s Day to all of the Dads, and father figures.

Love,
GAIL’s x

Friday afternoon in Fulham.

Our newest bakery overlooks the entrance to one of London’s busiest stations, at Paddington Square.

The dynamic setting inspired our friends to use a bold ribbon of red throughout the bakery, balanced with oak panelling and mosaic counters. The finishing touch is a nod to an icon of railway design – a Modernist clock to keep bakers and customers alike on-schedule.

With sustainability in mind, we’ve chosen hard-wearing materials like stainless steel, linoleum flooring and breathable plaster. 

To make sure that none of our bakes go to waste, we’ll be sharing any left at the end of each day with local charities: the Abrar Islamic Foundation and St Mungos’s Harrow Road.

Pop in for a croissant on your way to work.

Unit 36, 1 Paddington Square London W2 1DL

Buns in the sun.

A baker never needs to blame their tools if they stock up on proper equipment from the start – and it’s also important to learn how to use your kit to its best advantage. Here are some of our Head Baker’s recommendations:

A sieve is essential: sifting dry ingredients aerates them, removes lumps, and gives a lighter and more risen result.

We prefer French-style rolling pins (without handles). A wooden one is all you need.

Non-stick tins are the best and longest-lasting option. Silicon bakeware is best avoided – it doesn’t conduct heat properly, so your cakes won’t bake evenly.