Artist Q&A at GAIL’s Notting Hill

Our friends at the Rebecca Hossack Gallery have curated an exhibition of original drawings by the illustrator Frida Wannerberger, in our Notting Hill bakery.

Frida has a fascination for beautiful things, the world and the extraordinary. The craft, precision and colours that are seen in her drawings accentuate their elegance and ethereal qualities. She has collaborated with the likes of Gucci, Harper’s Bazaar, London Fashion Week and Pringle of Scotland, among other well known brands.

To celebrate the exhibition, we will be hosting a Q&A with the artist herself at our Notting Hill Bakery. For an opportunity to meet and listen to Frida, join us for bread and bubbles on 29th March from 7pm to 9pm.

RSVP: breadheads@gailsbread.co.uk

Easter

This Easter, London’s favourite Hot Cross Buns return, accompanied by three egg-shaped biscuits and our Chocolate Sourdough. Find them in your local bakery from Thursday 22nd February or order online here.

Hot Cross Buns
Nothing says Easter like the smell of Hot Cross Buns. Our bakers stud the spiced dough with aromatic citrus peel, currants, sultanas and cranberries before shaping and piping on the all-important cross. We’ll be baking Hot Cross Buns all day in your local bakery from 22nd February.

Egg-Shaped Biscuits
This year, we’re baking three different egg-shaped biscuits for Easter: a brown sugar sable, a dark cocoa biscuit and a shortbread all dipped in white chocolate. Our bakers finish each biscuit with a sprinkling of vibrant edible petals.

Chocolate Sourdough
Made with pure cocoa powder, bittersweet chocolate chunks and malt for a deep, tangy flavour. Pair it with lashings of butter and marmalade for breakfast.

Baker’s Dozen with Riadh

Meet Riadh, our Bakery Manager at Abbeville Road. Riadh has been part of team GAIL’s for almost three years, starting his journey in Wimbledon and moving over to Abbeville Road in the Autumn of 2016. We asked Riadh our Baker’s Dozen of questions to delve into life as a Bakery Manager in SW4.

1. What time did you get up this morning?
6:30am, bright and early, for a day off!

2. How do you take your coffee?
If I’m not heading in to work I make a very basic latte at home. On days I’m working, I wait until I get to the bakery to have my latte because the coffee is so good!

3. What do you usually have for breakfast?
Every day is different, but always a latte first. Sometimes I have a croissant or pain au chocolat, and sometimes fresh baguette with butter and jam. I always finish breakfast with a double espresso to conclude the most important moment of the day.

4. How long have you been working for GAIL’s?
It’s been almost three years already! My GAIL’s journey started when I helped open our Wimbledon bakery in May 2015, then I took over the Abbeville Road bakery as manager in October 2016.

5. What’s the first food you remember loving as a child?
Mille Feuille, the French term for a vanilla slice or custard slice, with layers of pastry and crème patisserie.

6. Have you ever baked bread? How did that go?
I tried with my grandma when I was young, she used to bake a very traditional, round-shaped bread.

7. What does the smell of freshly baked bread remind you of?
It reminds me of break time at my primary school, when we used to get hot baguettes from the neighbourhood bakery across the road. The baker was always so nice to us, even though we’d go in big groups of at least 10 pupils at once.

8. What do you spread on your toast?
Butter and strawberry jam, and sometimes Nutella.

9. What is the best part of your day?
Breakfast time for sure. After the struggle of waking up, my first coffee is the key moment of my day, and I try to make the most of it.

10. What’s in your ultimate sandwich?
The GAIL’s mini avocado and egg sandwich is the perfect sandwich every time, I could eat them non-stop!

11. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
It is very hard to choose, I have so many favourite GAIL’s goodies! Other than the mini avocado and egg sandwiches, my favourites are the baguettes, the croissants and the blueberry custard brioches.

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?
Setting goals and working hard to achieve them. Helping people whenever I can. Love and respect.

13. What would you do for a living, if not this?
I would go back to my trained field: medicine.

Valentine’s Day

This Valentine’s Day, our bakers have been inspired by vibrant petals, dark cocoa and the act of giving. Find them in your local bakery from Thursday 25th January or order online here.

Chocolate Heart Biscuit
A crumbly chocolate biscuit made with dark cocoa, butter and Mexican honey, topped with vibrant edible petals.

Shortbread Heart Biscuit
A buttery shortbread biscuit dipped in creamy white chocolate and sprinkled with petals.

Chocolate, Hazelnut & Raspberry Tartlet
A crisp pasty shell layered with raspberries, roasted hazelnut praline and a dash of dark rum under a seal of glossy dark chocolate and finished with a single rose petal.

Chocolate Sourdough
Made with pure cocoa powder, bittersweet chocolate chunks and malt for a deep, tangy flavour. Pair it with lashings of butter and marmalade for breakfast.

Baking for Kew Gardens’ Orchids Festival

For our third annual partnership with the Kew Gardens’ Orchids Festival, we have created a limited edition cake in celebration of this year’s theme: Thailand.

We are delighted to bake for Kew, an iconic destination, for a third year running. We admire Kew’s commitment to curating and sharing knowledge with Londoners, not least in such a beautiful way. Our Passionfruit Cake was inspired by this year’s theme, the flavours of Thailand.

This limited edition Passionfruit Cake, made with passionfruit, coconut and yoghurt, will be available from 25th January – 28th February in Abbeville Road, Barnes, Chiswick, Fulham Road, High Street Kensington, Hove, King’s Road, Northcote Road, Parsons Green, Pimlico, Queen’s Park, Richmond, Soho and Wimbledon.

GAIL’s customers are eligible for an exclusive 25% discount on tickets to the Orchids Festival. Details available in-store at GAIL’s bakeries.

GAIL’s and Kew are also hosting a competition to win a trip to Thailand, enter online here.

Baker’s Dozen, with Andrea

Meet Andrea, she’s been working with us for more than seven years. As we have grown, Andrea has grown with us, and she’s now representing GAIL’s as one of our amazing Ops Managers. We asked Andrea a Baker’s Dozen of questions to hear a little bit more about her mornings and life at GAIL’s.

1. What time did you get up this morning?
6am, as I do every morning. I like to start work at 7am to get ahead of the game!

2. How do you take your coffee?
Either a flat white, not too hot, or black with a dash of cold water.

3. What do you usually have for breakfast?
Porridge, with honey, from GAIL’s of course. I live two minutes from our Temple Fortune Bakery.

4. How long have you been working for GAIL’s?
Since 8th October 2011, which was when we had around 5 bakeries!

5. What’s the first food you remember loving as a child?
Brioche with custard made by my grandmother.

6. Have you ever baked bread? How did that go?
Of course! My favourite two to make at home are Banana Bread and French Dark Sourdough.

7. What does the smell of freshly baked bread remind you of?
Childhood and my grandparents.

8. What do you spread on your toast?
Peanut butter at home. Almond butter and strawberry jam at GAIL’s!

9. What is the best part of your day?
Checking displays and experimenting with different layouts to help sell our products.

10. What’s in your ultimate sandwich?
Mozzarella, pesto, rocket salad and tomatoes on ciabatta.

11. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
Pecan brownies or seeded crackers.

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?
Hard work, commitment and honesty = job well done!

13. What would you do for a living, if not this?
If I could do anything, I would be doing what I do now 😊

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