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 😊

Bread and Revolution at GAIL’s Bloomsbury, 1st February 2018

We are excited to partner with Produkt for a dinner celebrating bread, with an emphasis on its links to Russia and the New East. Celebrated author and food anthropologist, Karina Baldry and Katrina Kollegaeva respectively, are re-launching their popular supper club with each dinner focusing on a single ingredient.

The first dinner is about bread, which is where we come in.

Join us for dinner on 1st February at 7pm for an interactive evening of bread-inspired dishes and stories at GAIL’s Bloomsbury.

We have a limited number of tickets available: https://grubclub.com/produkt/produkt-bread-and-revolution-with-gails/21490#

Guests can expect beautiful, bread-centric dishes from around the world, plus talks from GAIL’s founder, Tom Molnar, baker Dan Lepard, and The Real Bread Campaign’s Chris Young.

For more information visit Produkt https://www.produkt.london/

 

New Nourishing Menu

This season we are introducing three wholesome and delicious new dishes that we created in consultation with Sam Bloom.

Overnight oats with toasted buckwheat, apple and almond butter – a blood sugar balancing dairy free breakfast supporting a healthy brain and a happy gut.

A high protein and blood sugar balancing start to the day.  We soak the oats over night so they are more digestible for you and they become more easily absorbed by the gut whilst feeding the brain. Oats are a source of slow release carbohydrate and dietary fibre, and combined with our homemade almond butter they make a great brain boosting start to the day. This breakfast is also topped with pumpkin seeds, sesame seeds and apple, making it full of antioxidants, zinc magnesium and dietary fibre. Naturally occurring sugars also prevent any blood sugar spikes and are less aggravating on the gut.

Roasted and raw vegetables with wild rice and green goddess dressing – a grain free salad full of antioxidants and anti-inflammatory foods

Try our new rainbow salad that maxes out our intake of anti-oxidants and anti-inflammatory nutrients. Every colour offers a variety of vitamins, minerals and micro-nutrients that support natural immunity and mental well-being. Cauliflower is a great source of B vitamins and vitamin K that boosts brain function and concentration. Sweet potato is full of beta-carotene made even more easily absorbable with the good fats in our green-goddess dressing. With a squeeze of lemon that adds taste and is naturally activating with Vitamin C (particularly to the greens), and of course garlic that is anti-microbial and supports our immune system.

Sweet potato cake, pickled cabbage, beetroot and jalapeno aioli on a wholemeal roll

Slow releasing carbs for a post-exercise energy hit, made with root vegetables and brown rice. This lunch, also available without the bun, has low GI and is an alkalising source of protein in the fermented tofu and tahini. Tahini is also an excellent source of Vitamin E.

Find out more about Bloom Nutrition here.

 

 

Baker’s Dozen, with Sam Bloom

One early morning late last year, we had breakfast with our friend and nutritionist, Sam Bloom, to talk about plans for our January menu. Before getting into Sam’s life’s work, we spoke about strawberries, the truth, and the sound of falling rain.

1. What time did you get up this morning?
6.30/7 am…this morning I overslept and woke at 8 (first time in years!!)

2. How do you take your coffee?
Flat white or cappuccino, occasionally a double espresso with hot milk and hot water.

3. What do you usually have for breakfast?
It really depends on the day and how much time I have in the morning! I always like to include protein, so goat’s yoghurt with flax seeds and nuts, or oats with coconut oil and pomegranate. I really like a savoury breakfast so perhaps one or two eggs with a lentil salad. If I am rushing and can’t prepare breakfast at at home I have GAIL’s porridge with almond butter.

4. How do you and GAIL’s know each other?
I am an outdoor/wild swimmer and often go to GAIL’s to warm up after a dip in the woman’s ponds or the lido in Hampstead.

5. What’s the first food you remember loving as a child?
Toast with butter and Marmite and marmalade – I still love this as comfort food.

6. Have you ever baked bread? How did that go?
No, I would love to bake bread – my first boyfriend learnt to bake bread after school, I thought it was very romantic!

7. What does the smell of freshly baked bread remind you of?
Hot toast, buttered crumpets and cosy country walks ending beside a roaring fire.

8. What do you spread on your toast?
I always try to have protein with toast so goat’s curd, nut butter or cashew cream, coconut oil, good cheese.

9. For us, bread is the fundamental thing. What’s fundamental for you?
A healthy balanced diet that supports mental well being.  I am passionate about helping people to understand the connection between mental well being and good food.  Oh and good coffee, I am very fussy about my coffee.

10. What’s in your ultimate sandwich?
I rarely eat sandwiches – If I was going to have one I might have a delicious cheddar cheese and pickle for old times sake.

11. If we could give you a lifetime supply of anything we make, what would that be?
Flat whites with semi skimmed organic milk or a plain croissant for a treat. Bread-wise, your gluten-free sourdough or dark rye.

12. We work with three primary ingredients. Four if you include time. What are the main ingredients in your life and work, concrete or abstract?
Exercise. Good food. Buddhism. Family and Friends and My dogs. Supporting people to get well and giving them the tools to eat well and enjoy food. Being of service and having gratitude – we are living in a crazy world and I try to remind myself of how fortunate I am.

13. What would you do for a living if not this?
I used to be an actor and have since then become a nutritionist and I love what I do, my aim is to help people with mental health issues understand the importance of eating properly.  I am not interested in clean eating or passing fads but think we have lost our connection with food for the most part and I want to help support the change in focus towards sustainable food that is good for mental well being as well as helping our planet.

Find out more about Sam Bloom here. 

 

Sausage Rolls

We make our own sausage meat from free-range pork, wrap it in flaky pastry, scatter it with seeds and bake it till it’s golden.

Christmas Buns

Made with frangipane, chocolate crumbs, cinnamon, candied orange zest and vanilla. Iced with orange crème fraîche. Baked throughout the day.

PRIVACY POLICY

GENDER PAY REPORT