Halloween cookies

Our bakers have been baking ghoulish skulls, gory almond monster fingers and gingerbread skeletons for Halloween.

Available in all bakeries until 1st November.

We will also be running Halloween baking classes for children in select bakeries. Please visit our baking page to see where classes will be held.

Come bake with us at Halloween

We will be running Halloween baking classes for children in select bakeries.
Please see below for the class dates and where they are being held, they will all start at 4pm.
If you would like to join us for a baking class please visit or call one of our bakeries below and let our teams know.

Monday 23rd October

Tuesday 24th October
Summertown, Oxford
Seymour Place – class full

Wednesday 25th October
Jericho, Oxford
Temple Fortune

Thursday 26th October
Pimlico- class full

For more info click here

Victoria Park Celebrates First Birthday

Join us in our Victoria Park bakery on Saturday 21st and Sunday 22nd October to celebrate our first birthday. We’ll be baking specially for the party, so join us for a taste of some new breads, oven-fresh madeleines and birthday cake. To mark the occasion, we will also be hosting an exhibition in the bakery for the month of October.

We worked with our neighbours, and friends, photographer Nathalie Priemand stylist Camilla Wordie to show some of our favourite baked goods in a completely new light.

“We used used Victoria Park’s surplus food and some of GAIL’s handcrafted display stands by Felix, to create unique bread and cake sculptures. The focus of the collaboration was to highlight texture, subtle colours and explore the refined beauty of the baked goods that are lovingly handmade each day by their passionate bakers,” Camilla & Nathalie.

Camilla and Nathalie will be taking over our Instagram account from Wednesday 18th to Sunday 22nd October and posting images from the #atakeonGAILs project.

To enter our competition, email breadheads@gailsbread.co.uk for a chance to win a print from the #atakeonGAILs collection with the subject title 1st Birthday competition and your contact details.


Art Direction: Camilla Wordie

Photography: Nathalie Priem


Competition Ts&Cs:

Win #atakeonGAILs print  – Terms and Conditions

We’re excited to be giving away two prints from our #atakeonGAILs exhibition. To enter, email breadheads@gailsbread.co.uk for a chance to win a print from our #atakeonGAILs collection.

The draw will close at 6pm on Saturday 22nd October, two winners will be chosen and emailed.

Winners are chosen at random from the full list of entrants. Winners will be contacted for their address and will be sent the prints in the post.

Entrants must be over 18 years of age. One entry per person.

All emails will be added to the GAIL’s newsletter list, we’ll update you every few weeks with the latest news and information about our delicious GAIL’s products.

This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.

GAIL’s at Frieze Art Fair

We’re popping up at Frieze London and Frieze Masters for our 10th year running, where from 5-th 8th October, our top team will be brewing tea and coffee, and serving fresh-made breakfast and lunch.

Both pop-up shops have been created in collaboration with our friends at Bread Collective who have come up with our bold botanical wall paper, hand-painted menu boards and planted GAIL’s signage.

Our baristas are serving GAIL’s House Blend, hand-roasted by Union and we’re pleased to be partnering with  Newby  Teas for our Frieze tea range.

Find us in the heart of Regent’s Park, amongst the world’s leading art galleries.

Gluten-free Sourdough

Since we opened we have had queries about whether we had plans to create a decent gluten free loaf. Whilst gluten free baking is not our everyday baking, we were inspired by our customers to explore it. After a few years of testing and tweaking we are pleased to be launching our very first Gluten-Free Sourdough (hence the packaging).

We insisted on making a gluten-free loaf using the same techniques as our current loaves – high quality ingredients and plenty of time. We made a sourdough starter, as we would for any other loaf, and nurtured it. The loaf is made with three gluten-free flours, including brown teff, brown rice and chickpea flour. It is baked using wild yeast and a little bit of rapseed oil, in our gluten-free bakery. Many gluten-free loaves contain eggs or dairy, but we wanted to avoid this and keep the loaf suitable for vegans in doing so. The bread will keep for two days, at least, and we think it is best served toasted.

Gluten Free Sourdough

100% Rye Sourdough

Introducing our new 100% rye sourdough, made with our rye starter, dark rye flour, honey, molasses and crushed caraway seeds.