Baker’s Dozen with Jessica

We asked Jessica, head of our coffee team at GAIL’s, our Baker’s Dozen of questions one chilly morning to find out more about her breakfast, daily bread and, of course, coffee.

1. What time did you get up this morning?
6:30-7am – gives me enough time to make a hand-brewed filter coffee before I head out.

2. How do you take your coffee?
Usually black. Preferably a filter coffee made with specially selected coffee beans from a single origin such as the Dutezimberikawa, Burundi that we are serving in several GAIL’s bakeries.

3. What do you usually have for breakfast?
Coffee! I try to keep my breakfast protein-rich: greek yogurt with muesli, pumpkin and flaxseeds. I’ve got a sweet tooth so I often have it with a dollop of honey. In the winter, I’m more likely to make porridge with oat milk and seeds.

4. How long have you been working for GAIL’s?
8 years – I started with GAIL’s shortly after my move to London.

5. What’s the first food you remember loving as a child?
There’s a Filipino rice pudding my great grandpa used to make – it’s called Suman – that is made with glutinous rice, coconut milk and palm sugar. Before he passed, he taught my mother how to make it for us at home. It’s best steamed in banana leaves but he would often bake it in a tray and cut it into thick slices for us to devour.

6. Have you ever baked bread? How did that go?
My mother taught me how to make bread when I was little. We never used a recipe – just looked for a specific consistency, kneaded thoroughly and punched it down at the right moment. Some of the most fun we had was rolling up sheets of dough for cinnamon buns and cutting the rolls with a length of thread.

7. What does the smell of freshly baked bread remind you of?
Family. My great grandma was a tremendous cook from West Virginia and she used to make cornbread for big family dinners. We’d eat it freshly baked, with the crust still crisp and the inside steaming.

8. What do you spread on your toast?
I love a nut butter.

9. What is the best part of your day?
I like the quiet bit of the morning, before the day starts.

10. What’s in your ultimate sandwich?
A Bramley Apple Sourdough grilled cheese with chilli jam – use a pungent washed rind or farmer’s cheese. Amazing.

11. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
Porridge Sourdough.

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?
Creativity and care. Constant learning, creative thinking and attention to detail are big parts of my working life. And working with direct-trade specialty coffee means that I can practice sustainability and ethical sourcing on a daily basis – and know that how we buy our coffee can make a difference both here and abroad.

13. What would you do for a living, if not this?
Creative expression is extremely important to me – I’m also trained as an artist and academic. I find working in coffee very rewarding because it gives me so many opportunities for creative thinking. Care is also a big part of how I want to approach learning and educating. I love that my job focuses on giving others the tools to develop a craft skill. And who knows, maybe I’ll find some time to write a book about it!

Cold Brew With Orange Recipe

GAIL’s House Blend coffee can be enjoyed in so many different ways. We love how it tastes on its own or with milk. Thinking ahead towards warmer weather, we wanted to share a tasty cold brew recipe to make at home. Oranges brighten the rich chocolate notes of GAIL’s House Blend for a refreshing summer brew.


500ml Water (bottled or filtered is best)
30g coarsely ground GAIL’s House Blend (or another coffee of your choice)
2 oranges
A jar or bottle with a wide neck


  1. Rinse and scrub the oranges under a warm tap to remove any wax. Dry.
  2. As if it were an apple, use a vegetable peeler remove all of the peel (not the pith) from 1 orange. Reserve the other for later.
  3. Place the peel and ground coffee in your jar and pour the water over.
  4. Stir once to make sure all of the ingredients are wet.
  5. Refrigerate and let sit for 12-16 hours.
  6. Strain and serve with lots of ice. Garnish with a strip of fresh orange peel.



GAIL’s at London Coffee Festival

We’re excited to be returning to the London Coffee Festival from 12th –  15th April this year at the Old Truman Brewery. Find us at the La Marzocco True Artisan Café on Saturday 14 April from 10am – 1pm where we’ll be serving our signature drink, ‘Oh my Darling Clementine’ made from Single Origin coffee from Burundi, Rude Health Brown Rice Milk, clementines, chilli, date syrup, juniper berries and wild flower honey.

The Festival will feature over 250 artisan coffee and gourmet food stalls, tastings and demonstrations from world-class baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, art exhibitions and more.


Half Dozen with 15Min Mom

Meet Kripa, our neighbour in St John’s Wood, mother of three and creator of @15min_mom. We chatted to Kripa about time-saving and toast early one winter morning.

1. How do you know GAIL’s?
It’s our family’s favourite local bakery.

2. What do you spread on your toast?
I love organic, full fat butter that melts all over. I also love homemade avocado salsa, but I must say the GAIL’s one is pretty good too.

3. How do you take your coffee?
Being from Portugal I am a natural fan of the espresso – however recently I favour a GAIL’s long black with oat milk.

4. If we could give you a lifetime supply of anything from GAIL’s, what would that be?
I would love to say the Sea Salt Caramel, Pecan & Banana Cake which is one of my top indulgences; however thinking of my bathroom scales, I should probably stick to the bread; the 100% Rye Sourdough or my favourite of all, the Mixed Olive Sourdough. 

5. Tell us all about 15 Minute Mom.
As a busy Mum of three adorable but demanding children, I need to manage my time well. I still wanted to cook good quality, healthy, fun meals as well as get the adult meal sorted, so I had to devise tricks and hacks in the kitchen to help me save time. My meals are done in 15 minutes from start to finish. I also blog about nutrition facts and give an Organic Chemist’s advice on understanding food labels, additives and chemicals present in processed foods. 15min Mom is great for any busy professional that wants to eat clean and not only parents.

6. If you have 15 minutes to cook breakfast, what do you rustle up?
My 15min spinach pancakes with garlic mushrooms and oozing spicy mozzarella.


Artist in Residence: Natalie Nigro

Our Abbeville Road bakery is now exhibiting works by the Danish artist Natalie Nigro.

Pop in for a coffee and see the wonderful paintings by the artist. Her work is informed by her own life and experiences: song lyrics, poems, literature and even snapshots of conversation.


We asked Natalie a few questions to celebrate the launch of the pop-up exhibition:

1. What is your favourite thing about mornings?
Big breakfast in bed, followed by a walk in the park with my puppy Alfie.

2. How do you take your coffee?
Black, strong and no sugar.

3. What does the smell of bread remind you of?
Copenhagen. I used to live above a bakery, it’s the best smell in the world!


For more information please contact the Rebecca Hossack Gallery.

Artist in Residence: Daisy Millner

Our Northcote Road bakery has a new artist in residence; the South London artist, Daisy Millner. To celebrate the launch of the pop-up exhibition, we asked the still life and landscape artist a few questions about herself:

1. What is your favourite thing about mornings?
The hopeful feeling of setting up for a new day!

2. How do you take your coffee?
I like my coffee strong and milky, and very hot.

3. What does the smell of bread remind you of?
The smell of bread reminds me of my Danish housemate at the Glasgow School or Art, who used to make it at 5am before a run.


For more information, please contact the Rebecca Hossack Gallery.