Meet Adriana, our Senior Baker in Queen’s Park. We asked her our Baker’s Dozen of questions to find out more about her day that starts long before the sun rises.
1. What time did you get up this morning?
3:40am every morning as my shift starts at 5:00am.
2. How do you take your coffee?
Double espresso with a glass of hot water and lemon.
3. What do you usually have for breakfast?
Blueberry yogurt with granola.
4. How long have you been working for GAIL’s?
I started on 8th December 2014 and have been working in Queen’s Park since then.
5. What’s the first food you remember loving as a child?
Homemade pancakes with chocolate.
6. Have you ever baked bread? How did that go?
Yes I have, I bake a traditional version of the GAIL’s Barnes Sandwich Loaf.
7. What does the smell of freshly baked bread remind you of?
Childhood weekends at my grandparents’ house.
8. What do you spread on your toast?
Butter and raspberry jam.
9. What is the best part of your day?
Lunch time when I can challenge myself with a busy service.
10. What’s in your ultimate sandwich?
Mozzarella, pesto, rocket and tomato on freshly baked sourdough ciabatta.
11. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
Either the mixed olive sourdough or the granola bar.
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?
Discipline, perseverance and hard work.
13. What would you do for a living, if not this?
I would make a good nurse.
Join us for a coffee and view the works of the Brisbane artist, Allyson Reynolds, in our Exmouth Market bakery.
To mark the opening of the pop-up exhibition, we spoke to Allyson about her mornings (in Australia) and the smell of freshly baked bread:
1. What is your favourite thing about mornings?
I love observing dappled shadows of trees stretched across dewy grass. Perfect cobwebs. A walk to the creek with energetic dog friends, and the exciting possibility of a platypus sighting!
2. How do you take your coffee?
I take my coffee with friends and in a reusable cup!
3. What does the smell of bread remind you of?
Holidays, happiness and belonging!
For more information, please contact the Rebecca Hossack Gallery.
We’re launching our new filter coffee, Dutezimberikawa from Union Hand Roasted, in selected bakeries this Thursday 8th March. It’s a beautifully bright and juicy coffee with notes of red berries, tangerine and a candy-like sweetness.
Dutezimberikawa is a co-operative in Burundi made up of 716 smallholder farmers in the province of Kayanza. Farmers deliver their coffee cherries in baskets to a central washing station daily. This lot is a selection of coffee cherries delivered to the co-operative on the same day.
Burundi is one of the poorest countries in the world but specialty coffee has the potential to increase the income of the farmers so they can re-invest in their businesses and provide for their families.
Find Dutezimberikawa Filter Coffee at Neo Bankside, Queens Park, Notting Hill, Wanstead, Putney, Dulwich, Richmond, Exmouth Market and South Kensington.
We are hosting Easter baking classes for little bakers in selected bakeries for the week commencing 19th March 2018. Please see below for class dates and participating bakeries, all classes will start at 4pm.
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. All bakery contact details can be found here.
Tuesday 20th March
Summertown, Blackheath, Temple Fortune, Wimbledon & Putney
Wednesday 21st March
Barnes, Farnham, Jericho, Pimlico & Crouch End
Thursday 22nd March
Camden & Highgate
Friday 23rd March
Wednesday 28th March
Friday 30th March
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.
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.
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.
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.