Tomato Relish Recipe

June 5, 2024

Our condiment of choice to smear on sausage rolls. A slow-cooked relish or chutney, salty, sweet, sour and hot, we kept ours free from spices as we didn’t want to upstage the taste of the sausage (we think it’s just perfect), but feel free to tweak and amend the recipe as you wish (fennel seeds […]

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GAIL's Summer Menu

Summer on our Baker’s Table

May 21, 2024

Bakers, early risers by nature (or necessity), are now joined by the morning light, thanks to the change of the seasons. The rituals stay the same, with ovens running to a familiar cadence of bread and pastries, followed by lunchtime additions, and now, afternoon cake.  This season, we’re thinking about small, everyday moments that bring […]

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Blueberry Brioche Recipe

Blueberry Brioche Recipe

May 17, 2024

Brioche bun filled with vanilla pastry cream, fresh blueberries and shortbread crumble. Best enjoyed fresh out the oven.     The Recipe: Makes 9 little buns. Ingredients: Brioche dough, after its second rise overnight in the fridge. 250g fresh blueberries. Egg wash (see below) 1 quantity pastry cream (see below) 1 quantity crumble topping (see […]

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WHEAT PROJECT DIARIES CHAPTER 2: A VISIT TO AMPNEY BROOK FARM

May 3, 2024

Words Charlie Monaghan Photography Elliot Sheppard Ampney Brook Farm, Cirencester, Gloucestershire. March 25th 2024. We recently shared the first chapter of our Wheat Project, a year-long initiative with 10 nature-led farmers in which we’re supporting them to do more of the type of farming we think is needed in the food system. Here is the […]

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Appreciating Quality Beyond Personal Taste

April 26, 2024

Words Charlie Monaghan Photography Hector Marshall “The limits of my language mean the limits of my world,” said philosopher Ludwig Wittgenstein, and while his exact meaning is debated, the sentiment is clear: words are important. It’s a thought that’s surfaced in our minds recently as we’ve emerged from a busy period of baking development to […]

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Momo Kombucha

GAIL’s x Momo Kombucha: A Fascination with Fermentation

April 9, 2024

At a glance, there might not appear to be many similarities between a glass of kombucha and a loaf of sourdough bread. Look a little closer and a world of similarities bubbles up from the process that unites how they are made: fermentation.​ Your daily loaf and bottle of kombucha are made in similar ways, […]

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