We spend a lot of time thinking about reducing waste and trying to be as sustainable as we can, so we’re proud to introduce our Waste Bread, a sourdough made from day-old loaves.
Our baker, Roz, has been working on the Waste Bread since January, tirelessly tweaking the recipe to get it just right. To make the Waste Bread, we take yesterday’s unsold loaves and turn them into breadcrumbs, before making a porridge-like mixture with them. The breadcrumb porridge is then added to a fresh white sourdough dough, with the waste bread making up around a third of each new loaf. It’s then proved, shaped and baked, and at 750g, it’s larger than our other loaves.
The result is a moist, tacky loaf with a scorched crust and malty flavour, and as the variety of surplus loaves changes daily, each batch will taste slightly different. We like the Waste Bread best thickly sliced and spread with lashings of whey butter, but it’s a very versatile loaf and is ideal for making sandwiches or dipped into soup.
Find the Waste Bread in selected bakeries from the 11th October.
To celebrate Halloween, we’ll be running spooky baking classes for children in selected bakeries. Find out class dates and which bakeries are hosting classes below.
If you’d like your little ones to join us, please visit or call one of our bakeries below and let the team know. Please note all classes start at 4pm.
Monday 22nd October
Tuesday 23rd October
Wednesday 24th October
Thursday 25th October
This October, we’re delighted to be baking for Frieze London and Frieze Masters for the 10th year.
This year, our spaces at both Frieze London and Frieze Masters will be adorned with bold colour blocking in autumnal shades, designed in close collaboration with our friends at Bread Collective.
We’ll be serving all our favourites, from sausage rolls to cinnamon buns, as well as some limited edition items baked specially for Frieze. New to Frieze this year are our cheese and charcuterie boxes, made with our friends at Buchanans, served with our seeded crackers.
To celebrate our 10th year at Frieze, we’re giving away two tickets for Frieze London and Masters for Thursday 4th & Friday 5th October. Head over to our Instagram to enter.
Over the past year, we’ve poured hours of research, thought and discussion into the world of takeaway packaging: are we as sustainable as we can be?
Our first aim with waste is to reduce it at the beginning, not to think about what we do with it at the end. We invest a lot into everything that we make, in particular our ingredients and our bakers’ time, and as such, we don’t want to waste a thing.
So, are we leading the charge with the most sustainable packaging?
This year has been a good one; from switching from plastic to paper straws to buying biodegradable disposable cutlery made of potato starch, we’ve made some good improvements, made possible by developments in the packaging industry.
But by far, the most exciting development for us has also been the hardest to crack: coffee cups.
Almost all takeaway coffee cups in the UK fall into two categories – neither of which are getting recycled in everyday practice. There are cups with the traditional polyethylene plastic (PE) lining, and cups with a Poly Lactic Acid (PLA) lining, the latter being made from genetically modified (GMO) corn and compostable above 50°C. Both options are *technically* recyclable, but unfortunately most end up in landfills rather than being recycled due to the lack of specialist recycling plants in the UK.
Recently we came across a cup which is new to the market. It’s lined with BioPBS which is made from sugar cane waste and is biodegradable and compostable at room temperature. Being made from sugar cane waste, edible food crop is not sacrificed in the manufacture process. We’re proud to be introducing BioPBS cups in all of our bakeries this September.
We love talking about packaging – and all things that help make us better – so get in touch for a chat or to find out more, including what we do with our surplus food at the end of every day. firstname.lastname@example.org
1. What time did you get up this morning?
My alarm goes off at 4:45am, and I get to work for around 5:30am. I like to do a bit of admin before starting to set up the bakery at 6am.
2. How do you take your coffee?
In the mornings, always a short black and usually an iced latte in the afternoon too.
3. What do you usually have for breakfast?
A short black! I usually have something to eat around 10ish. At the moment I’m quite partial to one of our freshly baked plain croissants with butter and marmalade.
4. How long have you been working for GAIL’s?
I’ve been working for GAIL’s in Hove since January 2017. I came on as a shift leader and after two months, I was promoted to Assistant Bakery Manager, then promoted again to Bakery Manager in April this year.
5. What’s the first food you remember loving as a child?
As a child, I loved peanut butter on toast. I remember getting home from school with my sister, Sarah, and mum would make us peanut butter on toast while we were watching Neighbours.
6. Have you ever baked bread? How did it go?
I actually studied baking and cake decorating at college many years ago! I baked all sorts of bread, but the one that I remember most fondly was a white, plaited milk loaf. It was truly delicious still warm from the oven.
7. What does the smell of freshly baked bread remind you of?
Home and warmth (and college, of course).
8. What do you spread on your toast?
9. What is the best part of your day?
Walking to work early in the morning. It’s very quiet and peaceful, and it gives me a chance to plan my day.
10. What’s in your ultimate sandwich?
Two slices of toasted Barnes Sandwich Loaf, topped with slices of ripe tomato, a good quality mozzarella, big chunks of soft avocado, freshly torn basil, seasoning, and a drizzle of both olive oil and balsamic vinegar. Delicious!
11. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
Ah, this question! I go through phases with favourite breads, favourite cakes, favourite savouries etc, but my answer would have to be our coffee. I have been a big fan of good quality coffee for many years and the flavour and strength of our House Blend are just about perfect for me.
12. Our bread is made with three primary ingredients. Four if you include time. What are the main ingredients in your life and work, concrete or abstract?
Putting 100% into whatever I choose to do, patience, level-headedness, and trying to maintain a good work/life balance.
13. What would you do for a living, if not this?
I would be running my own traditional tea room, with top quality tea and coffee, and an abundance of homemade cakes.
After searching for the best quality ingredients, and much sizzling, scrambling and sautéing, we’re proud to introduce our new breakfast menu.
Our Sausage Breakfast Roll is made with a free-range sausage patty topped with melted Mayfield Swiss Cheese and a fried egg, served on a Cream Bun with homemade Tomato Relish.
For our vegetarian Scrambled Egg Roll we layer scrambled eggs, avocado, homemade tomato relish and baby spinach onto a cream bun. We’re also baking a vegan-friendly option in a new Seeded Potato Roll too, which we fill with avocado, sautéed mushrooms, baby spinach and homemade tomato relish.
Our Potato, Cabbage and Leek Cake is fried until golden, then topped with Crème Fraîche, a fried egg and chopped chives. We can also add folds of Goldstein’s smoked salmon or sizzled rashers of Hepburns’ streaky bacon.
We’re now using Oatly oat milk to make our porridge, with a range of toppings that are either vegetarian or vegan. Pop in for a bowl topped with fresh blueberries, toasted seeds and maple syrup or almond butter and seasonal fruit compote, along with our old favourites like honey and date molasses.
To complement our new breakfast menu, we’re serving more homemade condiments; Brown Sauce, Tomato Relish and Hot Sauce. We’ve also got a homemade smokey Bacon Jam, which can be ordered as a side with anything from our breakfast menu.
Find the new menu in your local bakery or see it online here.