This Easter we will be hosting gingerbread baking classes for little bakers in select bakeries.
We recommend the classes for children aged 10 and under. If your child would like to join, please get in touch with one of our bakeries below. Please see below for class dates and participating bakeries.
Tuesday 16th April:
Farnham, Summertown, Camden, Barnes, Old Town
Wednesday 17th April:
Temple Fortune, Blackheath, Seymour Place, Wokingham
Thursday 18th April:
Tuesday 23rd April
All classes will start at 4pm.
We believe that all coffee experiences should reflect our commitment to craft. From the beans we use, to how we steam and texturise the milks we serve them with. Decaffeinated coffee is no different. Our decision to offer premium, natural decaf honours our belief that every coffee should be a good coffee. We worked closely with our friends at Union Hand-Roasted to find the best decaf, and we are proud to offer Andes Mountain Organic Decaf, from Peru.
Union Hand-Roasted Coffee is committed to using natural processes to remove caffeine from green coffee to create this decaf. This chemical-free method uses only water and CO2. It keeps in all of the flavour and aroma that we associate with tasty coffee while retaining anti-oxidant rich phenols that offer the wellness properties associated with coffee, all while helping us to avoid caffeine.
Enjoying coffee means enjoying flavour. The sweetness of our decaf creates balance and a pleasant mouthfeel. Its chocolatey bitterness is satisfying and mouth-watering, while the natural fruity acidity is refreshing. We love the unique character of this special organic-certified origin.
Our Andes Mountain Organic decaf respects our natural rhythms. We see wellness as a holistic practice, where sharing enjoyment and pleasure in what we eat and drink creates balance in our lives. It’s all about following your own rhythm. Starting your day with a flat white. Enjoying an espresso after lunch. Sharing cake with friends over a decaf latte in the afternoon. Each of these parts of the day offer moments to reflect, recharge and enjoy.
Inspired by a recent trip to Sri Lanka, our coffee guru Jessica has created a coconut hot chocolate, infused with cinnamon. Perfect for chilly mornings at home.
To make two small mugs:
- 3 tbsp 100% cocoa powder (we used Zuma, a natural-process Peruvian cocoa)
- 1 tbsp organic coconut syrup, or agave also works well
- 500ml unsweetened coconut milk (we used Plenish, which has a dash of salt)
- 1 Ceylon cinnamon stick
- A pinch of ground cinnamon, to serve
- 1 tbsp hot water
- Pour the coconut milk into a saucepan and heat on a low flame, adding the cinnamon stick.
- Spoon 3 tbsp of cocoa powder into a cup, then add a splash of boiling hot water to make it into a smooth paste, working out any lumps with the back of a spoon. Add a splash more water until it’s a creamy consistency.
- Add the coconut syrup to the cocoa powder mixture, starting with 1 tbsp. (You can add more at the end, to taste)
- Once the coconut milk is hot, take the saucepan off the heat and remove the cinnamon stick.
- Stir in the cocoa mixture until it’s thoroughly combined. Taste for sweetness, adding more coconut syrup if necessary.
- Pour into mugs and sprinkle with ground cinnamon. Curling up on the sofa highly recommended.
We are excited to partner with Kew Gardens for the fourth year running in celebration of their annual orchid festival. This year, the vibrant culture and biodiversity of Colombia is muse for the exhibition, running from 9th February to 10th March 2019 in the Princess of Wales Conservatory.
Inspired by high-quality Colombian chocolate, we’re baking a cookie made with single origin Tumaco dark chocolate to celebrate the orchid festival. Come and try one from 31st January in the following select bakeries:
Abbeville Road, Balham, Barnes, Chiswick, Ealing, Earlsfield, Fulham Road, High Street Kensington, Hove, Neo Bankside, Northcote Road, Pimlico, Queen’s Park, Parsons Green, Richmond, Soho, Southbank, Wimbledon
You can also pick up a postcard offering an exclusive 20% off orchid tickets for GAIL’s customers in any of these bakeries.
To win a night’s stay for two with spa access at Hilton London Syon Park, a GAIL’s Hamper and two tickets to Kew Gardens, enter online at kew.org to enter. The closing date is 10 March 2019.
Caroline started in our Delivery team nearly two years ago. She now works in Marketing and is an expert in all things digital. We sat down over a cup of milky Earl Grey (just how she likes it) to find out more about her life at GAIL’s, and what she spreads on her toast.
1. What time did you get up this morning?
My alarm goes off at 7, enough time to watch the news over a cup of coffee.
2. How do you take your coffee?
Filter in the morning, but I prefer to sip Earl Grey throughout the afternoon.
3. What do you usually have for breakfast?
Our oat milk porridge, topped with maple syrup, blueberries and seeds.
4. How long have you been working for GAIL’s?
I joined in April 2017 as part of the Delivery team and moved across to the Marketing team as Digital Marketing Executive last January.
5. What’s the first food you remember loving as a child?
Cheese and pickle sandwiches.
6. Have you ever baked bread? How did it go?
I’ve baked bread before, but not since working at GAIL’s – I can’t compete with a 25-year-old sourdough starter.
7. What does the smell of freshly baked bread remind you of?
Home, comfort and feeling peckish.
8. What do you spread on your toast?
Crunchy peanut butter and slices of banana.
9. What is the best part of your day?
Taking photos of our food, then eating it.
10. What’s in your ultimate sandwich?
Fish fingers, buttered thick white bread, plenty of tartar and a squeeze of lemon – unbeatable.
11. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
Christmas Buns, hot from the oven, all year round.
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?
Good food, good company, time spent outdoors and plenty of tea.
13. What would you do for a living, if not this?
I’d love to be a baker.
There’s no better antidote to cold winter weather than a hot cheese toastie, so we asked our cheesemonger and friend Rhuaridh of Buchanan’s Cheese, to share his ultimate cheese toastie recipe.
Ingredients to make one toastie:
2 slices of sourdough – we used our Waste Bread
100g Caerphilly cheese, crumbled
100g Ham Hock – we used Waitrose’s Pulled Ham Hock
1 leek, finely chopped into rings
- Add a knob of butter to a frying pan, then add the leek and sweat it down until soft.
- Butter the bread on both sides, then start to fill the toastie, leek first, then a layer of ham hock, finished with the Caerphilly, holding back a small handful of cheese. Season with pepper and close the sandwich.
- Heat another knob of butter in the frying pan at a medium heat. Sprinkle in a little more cheese to go underneath the bread.
- Carefully place the toastie in the pan, then place a stack of plates on top to press it down. After about three minutes, remove the plates and check the sandwich. Flip the toastie once the underside is crisp and golden brown, sprinkling a little more cheese into the pan to go underneath.
- After another two to three minutes, make sure the toastie is golden on both sides.
- Serve it with a side salad, or eat it straight from the pan if, like us, you can’t wait.