The Baker’s Dozen is a collection of things that make up our day. Life as bakers revolves around the wee hours. We rise long before the rest of our communities; our first loaves rise with the sun. The smell of fresh baking permeates the earliest morning, harbinger of good things to come. It’s a story as old as civilisation itself that begins with few ingredients and ends with a huge sense of satisfaction—every day, over and over.

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GAIL's Soup Event

WHY DOES SOUP MATTER? GAIL’S & NATOORA’S PARTNERSHIP TO BETTER IMPACT THE FOOD SYSTEM

We gathered with our friends at Natoora on a winter’s evening recently to discuss how our soup collaboration is best understood as an expression of our shared mission to alter the food system at scale...
Sourdough Fermentation Illustration

SEVEN THINGS YOU DIDN’T (BUT SHOULD) KNOW ABOUT FERMENTATION

Words Charlie Monaghan Illustrations Jordan Amy Lee Have you ever wondered why sourdough bread is tastier, has a better texture and is generally all the more satisfying to eat than a slice of commercial white bread? The answer? Well, there’s more than one, but the main differentiator is the strange...
Moma Oat Drink

INTRODUCING OUR NEW OAT DRINK

We are now making our plant-based drinks with MOMA Oat Barista Professional. Our coffee experts have spent the past three years working closely with MOMA to blend an oat drink that would foam beautifully and have just the right balance of depth and flavour to complement our award-winning coffee. Part...
Lincolnshire poacher

EVERYTHING MATTERS: APPRECIATING QUALITY CHEESE IN LINCOLNSHIRE

Words: Charlie Monaghan Photography: Hector Marshall For us, quality is a process, not a product. We always want to work with the best-quality ingredients, but our way of defining what that means is by looking at how food is grown and made – flavour is just an expression of these...

WHAT OUR PRODUCERS AND PARTNERS WISH FOR IN 2024

Here, four purpose-driven organisations from the world of food, coffee and design share their reflections on what future they want to make happen...

Meet The People Making Good Food Go Further In Our Bakeries

Photography: Kat Antos-Lewis Through our partnership with Neighbourly, we are expanding our impact, connecting our surplus food to a network of over 29,000 local charities who work tirelessly to feed their communities. For bakers, this is all instinctive: to ensure everything that comes out of the oven is eaten, shared...

HOW TO MAKE MINCE PIE, BROWN BUTTER & BRANDY ICE CREAM 

Words: Charlie Monaghan Photography: Elliot Sheppard Our series, The Gift of Baking, in which we give our suppliers seasonal bakes from our Christmas menu in exchange for original recipes to share with you, has taken us to Lincolnshire for a chutney recipe from a cheesemaking family; to central London for...

A SEASONAL BREAD AND BUTTER PUDDING RECIPE FROM OUR OLD FRIENDS, TEA TOGETHER

Words Charlie Monaghan Photography Elliot Sheppard This festive season, we’re gifting our Christmas menu to our community of suppliers in exchange for recipes to share with you. Here, we’re making a jaunt across the Channel to Le Touquet in northern France to visit old friends of GAIL’s, the Gifford family...

THE PERFECT CHRISTMAS CHEESEBOARD

Words Charlie Monaghan Photography Elliot Sheppard This Christmas season, we’re giving the gift of baking to our suppliers and partners and, in return, they are kindly sharing original festive recipes for you to try at home. Our first visit was to Lincolnshire Poacher dairy for a chutney recipe, and, here...
GAIL's Christmas Recipes Reinvented

Handed-down recipes for the festive season from a cheesemaking family

Words: Charlie Monaghan Photography: Elliot Sheppard This Christmas season, we’re giving the gift of baking to our suppliers and partners and, in return, they are kindly sharing original festive recipes, as well as thoughts and musings on their craft that we hope you will find merry reading. First up, a...
GAIL's Hawley Wharf

The past, present and future of GAIL’s

Words Charlie Monaghan Photography Hector Marshall Thirty years since we started, our mission to make well-made bread more readily available has led us to a place we never imagined. But how did we get here? And what comes next? We met with our co-founder and CEO, Tom Molnar, at our...
Gift Guide

GIFTING GAIL’S AT CHRISTMAS

This season we proudly serve the gift of baking. Like a box of mince pies. A Christmas bun collected on the way home. Cookies because they’ve been good. A loaf of bread to say thank you. A stolen lunch for two. Because sometimes, it’s the simplest acts that mean the...
GAIL's Christmas Table

THE GIFT OF BAKING

With Christmas on its way, we’ve been thinking a lot about gifts. Not the kind you rush to buy last minute or scramble to wrap before midnight. The less tangible kind. Like the gift of time with loved ones, or an early morning to yourself. The fizz and click of...

Mary Quicke’s farm and cheese dairy in Devon

Words: Charlie Monaghan Photography: Elliot Sheppard Our autumn menu this year goes heavy on Devonshire Red, a West Country take on the Leicestershire classic, which you’ll find in our seasonal savoury slices and quiches. The farmer and cheesemaker behind this ingredient is Mary Quicke, whose family have been rearing dairy...
Challah French Toast

Challah French Toast Recipe

Loaves of bread have been central to religious practices for millennia, and in Jewish traditions, making challah at home became a way of connecting to the rituals that took place in the temple. Traditionally, challah was a loaf of bread beautifully enhanced to celebrate Rosh Hashanah, sweetened with sugar and...
Apple Cake

Apple Cake Recipe

Apples and honey are, to many, the ultimate flavours of Rosh Hashanah – a familiar and soul-warming embrace of flavours that nod lovingly to the Jewish culinary culture. Spilling with sugar-coated fruit, this delightfully dense cake is simple enough to make at home. It can be served fresh and hot...
Honey Cake

Honey Cake Recipe

An autumn staple at GAIL’s and a beloved Rosh Hashanah treat. Rich, decadent and once a precious entity, during Rosh Hashana honey is symbolic of hope for a sweet new year. We make our honey cake dense, sticky and dark, topped with dried blue cornflower petals. These aren’t necessary, of...
GAIL's Autumn Menu

Savouring the Golden Season

‘Autumn carries more gold in its pocket than all the other seasons.’ Jim Bishop. We don’t like to play favourites, but autumn has always had a special place in our hearts. There is something about the pace slowing down as summer comes to an end. As we journey into a...
Rosh Hashanah - Celebration of food for everyone

A Conversation With Ronit Vered: Why Jewish New Year is a Celebration of Food for Everyone

A conversation with Ronit Vered and a guide to why Jewish New Year is a celebration of food for everyone...

The Perfect Sandwich Pickle: Q&A with Eaten Alive

When it comes to crafting a great sandwich, details matter—and that’s where Eaten Alive’s expertise in pickling and fermentation comes into play. By taking fresh vegetables and simply adding salt, co-founders Pat and Glyn set in motion a process of natural alchemy that transforms humble ingredients into extraordinary ferments, preserving...
Crisps Cookies

The Crispiest Cookies

There aren’t many rules to our potato crisp and white chocolate cookies – the inspiration comes from American ‘everything but the kitchen sink’ cookies, made with, well, just about anything – but we do insist on one thing: using Two Farmer crisps. We also added white Islands Chocolate buttons with...
Two Farmers

Two Farmers, Two Keepers Of The Soil

Mark Green and Sean Mason are two farmers on a mission to work their fields in ways that ensure the land thrives for generations to come. We head to Herefordshire to see how the pair are getting their hands dirty – quite literally – to make it happen. Farmer Mark...
GAIL's Summer Table

The Contradictory Requirements Of Fermented Food

Our seasonal collaborators break bread and reflect on the contradictions at the heart of creating fermented food. “Learn the rules like a pro, so you can break them like an artist,” said Pablo Picasso. Well, with baking it’s more, “Learn the rules like a pro, and then stick to them...
GAIL's Heritage Tomato Galette

Tomato Season Is Here

If you find yourself unmotivated to cook during the long, languid days of summer, you are not alone. You won’t find us at the stove for hours on end in July or August, needlessly tending to stocks, or checking on a braise. Not only is such effort unenjoyable in the...
GAIL's x RAW furniture

Furniture That’s a Force for Good: RAW Partnership

Our dedication to quality extends beyond baking, to every aspect of your experience; right down to the chair upon which you enjoy your morning coffee. This ethos led us to an exciting collaboration with RAW, an extraordinary force in sustainable furniture and craftsmanship, creating pieces that aren’t just beautiful; they’re...
GAIL's x Natoora tomatoes

Summer’s Ripest Treasure: The Heritage Tomato

Green and orange, red and yellow, pink and purple. The hues of the tomato are as diverse as its culinary possibilities. We like ours thickly sliced and sprinkled generously with sea salt, or slowly baked inside quiches and pies. With little embellishment, to really let the tomatoes do the talking...
Summer dishes

A World Of Flavour: Summer Dishes And Ingredients

Our summer dishes are a testament to our insatiable curiosity and unwavering passion for exceptional taste...
GAIL's sandwiches

Bread, butter and joy: what it takes to make the best sandwiches

From simple combinations to extravagant creations, at GAIL's we understand the allure of a well-crafted sandwich...
GAIL's sandwich food pairing

Elevate your lunch: The art of food pairing

Lunch is a daily obsession for us. Through the art of food pairing we can craft complementary combinations that create not just a meal, but an experience...
Two Farmers Crisps

A Tale of Two Farmers crisps

It was always going to take a special crisp to make it into our bakeries. From the moment we tried Two Farmers crisps, we knew they were a natural fit...
A summer menu launch

Fresh, light and bright: GAIL’s Bakery Summer Menu Launch

Summer is here, and with it, our summer menu launch. Designed to inspire those quintessential moments that define the season, our menu sings with refreshing dishes and ingredients that are perfect for picnics, beach outings, garden lunches and summer parties. Giving lunch the love it deserves Our summer menu launch...
baking at gails

Flour, Water, Love: Celebrating World Baking Day

Baking is one of the world’s oldest and most enduring arts. From the earliest days of civilization, people have been mixing flour and water, kneading dough and baking bread. Over time, the techniques and ingredients have evolved, but the essential act of transforming simple ingredients into something remarkable remains the...
Springtime specialties at GAIL's

Springtime Specialities at GAIL’s: Baker’s Choice

By eating with the seasons, you're not just indulging in delicious food, you're also supporting local growers and helping to preserve the biodiversity of our land...
Hot Cross Buns

Hail Hot Cross Buns

Our hot cross buns have been refreshed for the season, harnessing heritage grains and spices. To make a classic, more classic...
Mother's Day - Box of Cakes

Thoughtful Mother’s Day Gifting

Gifts from the heart are baked in the oven. Whatever your plans you can count on GAIL’s for special gifts for mum this year...
Spring At GAIL's

Flour Power: Spring at GAIL’s

In spring we celebrate generous, gentle and uplifting food. Familiar favourites, renewed for the season...
Sweet Treats

It’s The Small Things: The Ritual Of Sweet Treats

The ritual is over in moments. But a small bite of something sweet can bring with it deep contentment...
Hamantaschen Cookies

Celebrating Purim: Hamantaschen Cookies

Eating hamantaschen cookies is a beloved Purim tradition and it's a treat that is enjoyed by both adults and children alike...
charity-partner-eat-well-manchester

Charity Partner: Eat Well MCR

GAIL’s Bakery is proud to join forces with the fantastic team at Eat Well MCR, a hospitality collective offering care and support to vulnerable people by providing them with delicious and nutritious meals...

Heartwarming Valentine’s Day Treats

Express your affection through food this Valentine’s Day, with our delectable selection of Valentine’s treats...

From Seed To Bar With Islands Chocolate

We are proud to partner with Islands Chocolate. A family business that has reinvented the chocolate supply chain...
Winter Rhubarb Cake

Taking Time Over Good Food: Winter At GAIL’s

The GAIL’s winter menu is rooted in the season, with superbly satisfying, spirit-lifting food providing comfort in any condition...
Fixing Food Waste

From Resolution To Revolution: Fixing Food Waste One Bake At A Time

We start in the kitchen. When we bake, we use leftover ingredients like cheese, fruit and dough, to create delicious new recipes...
Alive and Kicking: Fermented Foods with Eaten Alive

Alive and Kicking: Fermented Foods with Eaten Alive

Delicious and good for you. This is culinary alchemy at its best...
Plant-Based By Nature

Plant-Based By Nature

We let flavour and nature lead the way. Which makes eating fresh, plant-forward food effortless...

GAIL’s Bake At Home Kits

Bake our favourite recipes from the comfort of your home. All the joy of homemade cookies, brownies and buns, without the fuss and mess...

Bake At Home Cinnamon Buns

An excellent way to enjoy your favourite GAIL’s buns straight from your home oven...

Stocking Fillers: As Delicious As They Are Thoughtful

GAIL’s may not be the first place you think of when looking for a stocking filler, but you might be surprised by what we have in store...
irst neighbourhood bakery in Wilmslow

GAIL’s To Open New Bakeries In North West

GAIL’s announced it will open its first neighborhood bakery in Wilmslow in early 2023, with further locations in the North West to be announced in the new year...

GAIL’s Gift Guide

This festive season, we’ve made it even easier for our customers to share small joys with friends, loved ones and those who need it most with our online Christmas shop...

Meet Our Christmas Classics

We’re here to unlock the small joys that make Christmas, Christmas. And for us, many of those moments start with good food. ...
GAIL's Christmas treats

Savour The Small Joys This Christmas

When we think back on Christmases past, it is often the small things we remember...

Farmer, Miller, Baker

We’ve been working with our friends at Shipton Mill for over 25 years...
Natoora Soup

Natoora: Tastier From The Ground Up

Introducing our new partners and a radical way of sourcing the best produce...
Autumn Favourites

Lunch Is Our Golden Hour

“Autumn carries more gold in its pocket than all the other seasons.” – Jim Bishop, Author.   Gold is not mined. It’s baked. An embarrassment of riches emerge from our ovens. Prosperity is proper food; Simply made and beautifully crafted. As the landscape is painted with golden and roasted hues...

Our Summer Drinks Menu

As the seasons change, so too do our menus...

Meet Our Award Winners…

The results are in for Great Taste Awards 2022...

A British Summer

Sun on your skin, the scent of tomato leaves and wafting BBQ smoke...

Sicily’s Favourite Street Food

The intriguing story behind Sicily's favourite street food...

Pressing Matters: GAIL’s & Wildpress

We're proud to have joined forces with Wildpress...

A proper picnic, unpacked.

We ponder the ingredients for a perfect picnic with a few friends from pages and past...

Celebrating British Flowers Week With The SSAW Collective

This week was British Flowers Week – a moment in the year for us to spotlight & appreciate a slightly different type of ‘flower’ to the one we usually talk about… The conversation around seasonality & locality is not an unfamiliar one to GAIL’s when talking about produce, but what...

Father’s Day: Baked In Love

At GAIL's we bake to celebrate the people we love...

THE QUEEN’S PLATINUM JUBILEE DRAWING COMPETITION

To celebrate The Queen’s Platinum Jubilee, we are running a children's drawing competition...

Summer Food: A season for the senses

As the days stretch and lighten, so do our spirits. Summer brings our senses back to life. Warm sun on our skin, the scent of tomato leaves and wafting BBQ smoke, the sounds of children playing out late. And that’s before we get to the food. Sun-ripened strawberries, sticky and...

Good Food Needs Busy Bees

KEEPING OUR _EES _USY Bees are an essential part of our ecosystem. They are responsible for a lot of the food we eat and bake with; from apples and almonds, to coriander and cranberries noted below. In fact, a third of all food relies upon these pollinators. Almond: honey bees...

Easter Baking Classes

HALF-TERM THAT’S FULL OF FUN We’re sharing our love for good food and great baking with the next generation of bakers. Free baking classes for kids are back at selected GAIL’s bakeries. Sign them up by speaking to one of our team in-bakery for an afternoon of messy hands and...

GAIL’s Cinnamon Bun Crisp 

We believe in making good quality products, and in finding ways to make these products go further and waste less. It’s unusual for a cinnamon bun to stick around but why not champion a way to extend the pleasure of this special treat?   These crisps are amazing with our House...

GIRL’s – International Women’s Day

Change – it’s in the air and in our bakeries. And it’s about time. This International Women’s Day is all about breaking the bias – something we do every day at GAIL’s. Our Senior leadership Team is 78% women, and both our coffee and food teams are led by ladies. ...

Baking in full bloom

We’re celebrating the change of season by welcoming back the Pain aux Raisin to the baker’s table, along with Soho Buns, Chelsea Buns, and everyone’s Easter favourite – Hot Cross Buns. Baked fresh throughout the day and glazed with spiced syrup, you don’t need to wait for Easter to enjoy...
GAIL’s Chocolate Spread Cookie Recipe

GAIL’s Chocolate Spread Cookie Recipe

Spread joy with our decadent spreads. Crafted with care with friends at Islands, these spreads are simply life-changing. Choose from smooth Hazelnut & Chocolate Spread or Crunchy Hazelnut Spread, we dare you not to take both home. Islands are pioneers of the seed-to-bar movement, planting only the finest varieties in their...

Our Winter Menu

As we greet another new year with lofty resolutions and fragile promises of a more moral lifestyle, we too have met 2022 with a commitment to good food. The latest seasonal additions to our menu match the spirit of new resolutions, in the kinder vein of self-love. We’ve created delicious...

Gail’s Guide to Christmas

Christmas is a time for sharing. We’ve been beavering away in our bakeries, dreaming up beautiful breads, sweet treats and joyous jams designed to share with family and friends. We’ve whipped up a shortlist of our favourites to make sure your Christmas is a delicious one. Chocolate Babka Wreath Available...

Christmas Hampers to Delight

There’s nothing quite like waking up to find a beautifully wrapped hamper on your doorstep. Revealing, as you pop it on the kitchen table, the tasty offerings inside. Every year, we put our all into creating festive hampers, full of delicious things, that inspire magic moments. For slow weekend mornings...
Christmas at GAIL's

Christmas at GAIL’s

Christmas is a million moments. The first card you receive through the post and the last one you pop through your neighbour’s letterbox. A hold-your-breath Nativity play (nervous shepherd, second row on the right) and a hug and well-deserved star-shaped biscuit afterwards. It’s opening tomorrow’s window on the Advent calendar...

Baking for Christmas

While there is a nip in the air outside, during November our bakeries take on a warm, festive glow. The sweet, spicy smells of cinnamon and fragrant citrus peel fill our kitchens as we make our Christmas Buns and Mince Pies, reminding us of the insatiable need we have for...

Win a Spot on Our Tea Tasting Masterclass With Jing

We’re excited to welcome the formidable experts at JING to our Chiswick bakery on the 17th  November at 3pm for an exclusive tea tasting extravaganza...

Love Works Charity

We’re honoured to partner with charities like Love Works to help combat food waste and provide good food to those who need it the most...

Bakers Dozen With Maria

"The smell of fresh bread reminds me of my grandmother baking, using the wooden oven at home". Meet Maria, our food trainer...

WIN LUNCH FOR THE OFFICE

To celebrate our new delivery menu, we’re offering you the chance for you to win a lunch for six people delivered to your office...

Autumn is in the Air

Autumn is our favourite time of year — as the light becomes golden and the leaves on the trees begin to change, we seek ingredients that are the best of the season and tinker with recipes that warm us from the inside out. Of course, a love of good bread...

Frieze Art Fair

The relationship between art and baking has always fascinated us because of the shared focus on craft. For nine years we’ve been delighted to have played a small part of the Frieze Masters and London experience by baking specially for the fair and having fun stretching ourselves to our most...

Gail’s Bakery Selects Bain for the Next Chapter of Growth

We’re delighted to announce that we’ve selected new investors as we continue to work hard to be a leading voice for craft in the UK...

FOOD FOR THOUGHT

Food For Thought is one of 95 local community organisations that we partner with to help good food go further...

BAKERS DOZEN WITH OCEAN BOTTLE

Earlier this week we chatted with Nick Doman, Founder & Co-CEO of Ocean Bottle. We spoke about his love for olives and his favourite GAIL’s bake...

OUR PARTNERS | OCEAN BOTTLE

We are delighted to partner with Ocean Bottle, a reusable hot and cold bottle that funds plastic collection from the ocean...
summer-homepage-hampers_852x600

Here comes the sun

As the days get longer, we’re craving food that’s light and bright. Rich comfort food and heartier meals have been swapped for salads and seasonal vegetables – accompanied by a generous slice of bread and butter, of course...

Our Waste Less Sourdough

We spend a lot of time thinking about reducing waste and trying to be as sustainable as we can, using ingredients that might otherwise go to waste...

NEW SUMMER SALADS

With the sun beating down on London this week, it has been hard for us not to get excited about picnicking, and some of our new baking inspired by the warmer weather...

Our Partners | Surrey Ceramics

We are delighted to share our new ceramic range made for us all to enjoy by our friends Surrey Ceramics. Every piece takes over a week to make...

INTRODUCING OUR NEW MENU

To say we’d missed you sitting in our bakeries is an understatement. We’re delighted to welcome our customers back to eat indoors and to celebrate we’ve come up with a new made to order menu...

OUR PARTNERS | Cavendish studios

We’ve been working with our talented friends Cavendish Studios, a local design studio that shares our passion for craft and sustainability to re furbish our Queen's Park Bakery...

A Day In The Life

Nestled deep in the Cotswolds, at the bottom of a hill just outside Stow-on-the-Wold, Cackleberry Farm is owned by Steph and Paddy...

New Made to Order Menu

We’ve been busy working on a new seasonal menu for you to sit in with us and enjoy...

Outside Brunching

To say we've missed you in our bakeries, hearing your laughter and having a chit chat, is an understatement. We’re delighted to welcome you back to try our new menu...

WIN BRUNCH FOR TWO

To celebrate the launch of our new seasonal menu, we’re offering the chance to win brunch for you and friend...

Easter Pudding Recipe

A wonderful way to up-cycle any left over Hot Cross Buns...

Chocolate Dipped Easter Biscuits

Check out our latest Bake-At-Home video for chocolate-dipped Butterfly Biscuits and get creative in the kitchen #GAILsAtHome...

Chocolate Valentine’s

Baking is a true act of love...

A Chocolate Love Story

Bread is the food of life, chocolate is the stuff of life’s most joyful moments...
Sourdough

The Benefits of Sourdough

We, as bakers are dedicated to making our communities feel mentally and physically strong...

Bake-At-Home Afternoon Tea

All you need for an Afternoon Tea at home, simply egg wash the scone and pop them in the oven...

GAIL’s x MADWA

An all-female team of artisan weavers that delicately craft the most beautiful, sustainable, pieces for our tables...
gails-bread-christmas-2020-home_2400x1600

Moments Of Joy

It may not be a traditional Christmas this year, but we’re determined to share the joy we find from baking with you, how we do it best...

Chocolate And Pecan Brownie Baking Kit

(Almost) everything you need to make GAIL’s decadent pecan brownies in your kitchen at home...

CHRISTMAS HAMPER COMPETITION

To celebrate the launch of our new Christmas hampers, we’re offering the chance to win our 'Morning After Hamper'...

Chocolate chunk cookie dough

A ready-to-go batch of chocolate chunk cookie dough to bake at home...

A New Generation of Sourdough

The longer we bake, the more we realise that our craft is deeply rooted in bygone baking traditions where knowledge was common, instinctive and better for us. In servitude, we, as bakers, agree to embrace new skills and methods whenever they become available to us and by doing so, create...

Introducing the new Autumn Menu

As always, our new menu reflects the changing weather, with generous portions of hearty pies, crustless quiches and soothing soups served with hot buttered toast. Try our Ricotta, Broccoli & Greens Crustless Pie topped with smoked almonds, or a bowl of Roasted Tomato Soup made with Pelati Di Pomodoro Italian tomatoes...

GAIL’s X Eaten Alive

As we slowly slip into Autumn we’re craving something hot and cheesy and our new Sliders and Toastie menu, served with Eaten Alive’s Hot Sauce is ticking all of the boxes. We’re honored to be partnered with Eaten Alive’s Glyn and Pat who are both ferment obsessives and health enthusiasts...
Pat Bingley, the Co-founder and Managing Director of Eaten Alive.

Bakers Dozen with Eaten Alive

We catch up with Pat Bingley, Co founder and Managing Director of Eaten Alive and he tells us about his loves of Plumbs and his new favourite Toastie. 1. What time did you get up this morning? About 7, I’m on  a little family break this week so I got...

Award winning bread range

We’re honoured to have been awarded six Great Taste awards and a Britain‘s best Loaf ‘award for our Gluten-Free Sourdough. The Great Taste is the UK’s largest and most trusted awards scheme for artisan food and drink and we’re delighted to be included .Our winners: Gluten-Free Sourdough: 1 star and awarded Britain’s Best Loaf...

GAIL’s x Monty’s Deli

Our search for the best pastrami in London (and Britain) for our new Reuben Toastie brought us together with the fabulous Monty’s Deli. The founders, Mark and Owen, opened as a stall along Maltby Street Market in 2012 and have long been obsessed with refining the perfect recipe for their...

Eat Out To Help Out

To welcome you back into our bakeries we’re taking part in the Government’s Eat Out To Help Out campaign, running for the month of August, from Monday to Wednesday. We’re offering 50% off food (up to £10 per customer) to customers that choose to sit in and enjoy their baked...

GAIL’s At Home Hampers

Let’s be honest, our favourite part of the day during lockdown life is when there’s a knock at the door and a parcel to unwrap. Surprise gifts are always a delight and self-gifting is to be encouraged right now. So whether you’re looking for a weekend treat or sending a...

Got Milk?

Ask any barista how to make the perfect latte and they’ll tell you it’s all about the milk – assuming you’ve got good beans, of course. We serve milk fromBrades Farm, a small family farm in the stunning Lune Valley where the cows are free-to-roam all year long...

Baking At Home

We love the tradition of sharing ingredients baker-to-baker, so we’ve added fresh yeast and good flour to our open bakeries and our online shop to get you going at home. Happy baking.  ...

Baking for our NHS

As well as baking for you, we’re been working day, and night, to bake nearly 10,000 meals a week for our frontline NHS heroes, which includes a loaf of our sourdough to eat on the job or take home. In partnership with The Conduit and Ralph Lauren we have launched...

Cheese & Beer Soda Bread Recipe

A quick, savoury, cheese & beer soda bread recipe that can be easily varied by adding thyme, sage or chives; different hard cheeses (Comté, Parmesan or Gruyère); or playing with the ratio of wholemeal to plain flour. Don’t be surprised if the batter is more cake-like than bread dough, as...

Recipe: Hot Cross Buns

There’s nothing better than a warm, lightly spiced Hot Cross Bun with butter, of course. So, to celebrate Easter we’re sharing our iconic Hot Cross Bun recipe. The below recipe will make 20 buns, so there will be plenty to go around. INGREDIENTS Buns: 20 g fresh yeast 1 tbsp. whole milk...
Blueberry Pancakes

Blueberry Compote Pancake Recipe

Our blueberry compote pancake recipe is a treat you have to experience. Compote is a French term referring to the cooking of fruit in sugar, which combines to make a fruity syrup. They’re a doddle to make and we think are the ultimate fresh pancake topping, along with a dollop...

Valentine’s Day Gingerbread Baking Classes for Kids

This Valentine’s Day we will be hosting gingerbread baking classes for little bakers. We recommend the classes for children aged 10 and under. If your child would like to join, please get in touch with your local bakery. See below for class dates and participating bakeries. Please note that children...

Meet Our Baker Roz

We don’t believe in wasting bread, in wasting any food. Bread is one of the most wasted items in our food chain. In fact, 44% of all bread in the UK is wasted. That’s the equivalent of 24 million slices every day. 16,666 slices a minute, 278 slices every second...

Recipe: Gingerbread Biscuits

Ginger warms us up, no wonder its flavour evokes the winter season like nothing else. This recipe is for the perfect gingerbread-house building biscuit. Ingredients 440g plain flour 1 tbsp ground ginger 1 tsp mixed spice 1/2 tsp ground white pepper 1/2 tsp ground cinnamon 1 tsp bicarbonate of soda...
GAIL's Story

Gingerbread Baking Classes for Little Bakers

This Christmas we will be hosting gingerbread baking classes for little bakers. We recommend the classes for children aged 10 and under. If your child would like to join, please get in touch with us. Please see below for class dates and participating bakeries. Please note that children cannot be...

Easy Like Sunday Morning

Celebrating the spirit of Sundays with Desmond & Dempsey. Lionel Ritchie got it right. Sunday mornings are for taking things slowly, easing into the day with good coffee and your favourite breakfast – warm croissants with butter and jam, French toast drizzled with maple syrup, eggs on toasted English muffins...

Summer Days

Our Seasonal Summer Menu With the sunshine and the great bursts of leaves growing on the trees I had that familiar conviction that life was beginning over again with the summer.” – F Scott Fitzgerald With the long, warmer days of summer, we crave food that is light and bright...
Einkorn & whey sourdough

Einkorn & Whey Sourdough

Einkorn dough – nature’s oldest farmed wheat – is mixed with red quinoa, soya beans, chia millet and bran...
Einkorn & Whey Sourdough

Ancient Grains

Einkorn & Whey Sourdough A modern interpretation of ancient grain. Einkorn is the oldest wheat known to man. Grains of wild einkorn can be traced back tens of thousands of years, and it has been grown and harvested by farmers since around 6000 BC. Archaeologists recently discovered kernels of einkorn...
Cheese and Chive Scone

Cheese and Chive Scone Recipe

Our crumbly Gruyère and chive scones are best eaten straight out of the oven with lashings of melted butter, perfect for a summer picnic. Ingredients 360g plain flour 2 tsp baking powder 1 tsp fine sea salt 170g butter, chilled and diced 250g Gruyère, grated small bunch of chives, finely...
GAIL's Bread

Bread Is a Healthy Food

Find your nearest GAIL’s...
Freshly baked bread for daily fibre fix

A Daily Fibre Fix with GAIL’s: 30g-a-day

The recent World Health Organisation review calling on us to eat 30g of fibre a day is bringing it back en vogue, a trend we strongly support. Since the 90’s we’ve been baking with whole grains and natural ingredients, many of which are fibre and nutrient rich and good for...
Bacon Hot Cross Bun Sandwich

Bacon Hot Cross Bun Sandwich Recipe

GAIL's Bacon Hot Cross Bun...
Hot Cross Buns Recipe

Easter Baking: Hot Cross Bun Recipe

There’s nothing better than a warm, lightly spiced Hot Cross Bun with butter, of course. So, to celebrate Easter we’re sharing our iconic Hot Cross Bun recipe. The below recipe will make 20 buns, so there will be plenty to go around. Ingredients For the Buns: 20g fresh yeast 1...
Daniel, a Senior Baker at GAIL's Bakery

BAKER’S DOZEN WITH DANIEL

What time did you get up this morning? My alarm goes off at 4:10am, ready for another busy day. I start work at 5am every day.   How do you take your coffee? Double espresso in the morning, but sometimes I have a Long Black with cinnamon.   What do...

When Coffee Meets Ice Cream: An Affogato Recipe

Our coffee guru Jessica has been busy crafting a recipe to make an Affogato at home. Using our new Peruvian decaf, the chocolatey bitterness of the coffee combines perfectly with the sweet, velvety ice cream. To make 4 affogati (unless you like a lot of coffee): 40g Peru Decaf (grind...

Good Decaf?

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...

Coconut Hot Chocolate Recipe

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...
Tumaco Chocolate Cookie

Baking for Kew

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...

Baker’s Dozen with Caroline

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...

The Ultimate Cheese Toastie Recipe

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...
Mary Quicke in a dairy farm

Baker’s Dozen with Mary Quicke

To capture a slice of life on Home Farm, we put our baker’s dozen of questions to Mary Quicke, whose family have run the Devonshire farm for 14 generations, and whose cheese we love to eat.   1. What time did you get up this morning? 6.30am. 2. How do...

Why the butter’s as important as the bread

Working with our partner, Quicke's Cheese, we've developed a new Cheddar Stick, made using the trimmings of their Clothbound Cheddar, which would otherwise go to waste...
GAIL's biscuits

Christmas Baking Classes

To get into the festive spirit, we’ll be running Christmas baking classes for children in selected bakeries. Find out class dates and which bakeries are hosting classes below. If you’d like your little ones to join us, please visit or call one of our bakeries below and let the team...

Win a GAIL’s Christmas Hamper with Bramley Soap

We are delighted to give away a Christmas gift box (RRP £85) with some of our favourite festive goodies. Enter for your chance to win a box of our Mince Pies, Cinnamon Stars, Amaretti, Sour Cherry & Chocolate Drop Cookies, Speculoos Biscuits, our festive Clementine & Star Anise Jam and...
lamb soup

Moroccan Lamb Harira Soup Recipe

Moroccan Harira Soup – Serves 8 – 10 as a main Traditionally eaten during Ramadan to break the fast, with a handful of medjool dates. Ingredients 700g lamb mince 3 medium onions or 2 large, chopped 8 garlic cloves, minced 5 celery stalks, diced 1 400g tin of chopped tomatoes...
Christopher Brown, the artist behind the signature linocut prints at GAIL's bakeries.

Baker’s Dozen with Christopher Brown

For the past two years, Christopher Brown has been capturing the essence of our bakeries and their neighbourhoods in his signature linocut prints. We asked Christopher our baker’s dozen of questions to find out more about our friend behind the ink. 1. What time did you get up this morning?...
Seasonal Salads

New Seasonal Salads

Working with nutritionist Sam Bloom, we’ve created four new salads for the colder months, focusing on the best of the season’s nourishing ingredients. Miso Chicken and Forbidden Rice with Pickled Ginger Inspired by flavours of Japan, the umami flavour from the soy and miso roasted chicken breast is balanced with a...

New Seasonal Soups with Sam Bloom

  With temperatures falling and the nights closing in, we’ve worked with Nutritionist, Sam Bloom to create nourishing winter soup recipes for the coming months. Goulash This warming stew is spiced with paprika and deep with umami flavour from the slow cooked beef chuck and stock. It’s high in vitamin...
Mini Salmon

Baker’s Dozen with Irina

We asked Irina, our Senior Baker in Temple Fortune, our Baker’s Dozen of questions to find out about life in our kitchen in NW11. 1. What time did you get up this morning? I usually get up at 4am on work days, 7am if I’ve got the day off. 2...

How to Make the Perfect Seasonal Salad

We start by thinking about the time of year; which vegetables, legumes and leaves are in season? It’s autumn now, meaning pumpkin, squash and mushrooms are in season and as the weather gets colder, root vegetables and brassicas will be in their prime...
waste bread

Waste Bread

We spend a lot of time thinking about reducing waste and trying to be as sustainable as we can, so we’re proud to introduce our Waste Bread, a sourdough made from day-old loaves...

GAIL’s x Frieze Art Fair

This October, we’re delighted to be baking for Frieze London and Frieze Masters for the 10th year. This year, our spaces at both Frieze London and Frieze Masters will be adorned with bold colour blocking in autumnal shades, designed in close collaboration with our friends at Bread Collective. We’ll be...

Making our Cups More Sustainable

Over the past year, we’ve poured hours of research, thought and discussion into the world of takeaway packaging: are we as sustainable as we can be?...
Alex, the Bakery Manager at GAIL's in Hove

Baker’s Dozen with Alex

1. What time did you get up this morning? My alarm goes off at 4:45am, and I get to work for around 5:30am. I like to do a bit of admin before starting to set up the bakery at 6am. 2. How do you take your coffee? In the mornings...
Breakfast Rolls

Introducing Our New Breakfast Menu

After searching for the best quality ingredients, and much sizzling, scrambling and sautéing, we’re proud to introduce our new breakfast menu. Our Sausage Breakfast Roll is made with a free-range sausage patty topped with melted Mayfield Swiss Cheese and a fried egg, served on a Cream Bun with homemade Tomato Relish. For our vegetarian Scrambled Egg...
Valerica

Baker’s Dozen with Valerica

We asked Valerica, who’s been with GAIL’s for twelve of our thirteen years, our Baker’s Dozen of questions to find out about her time at GAIL’s and her enduring love of Cinnamon Buns. 1. What time did you get up this morning? What’s your morning routine? I wake up at...
Love Bread

How to Make a Sourdough Starter

A sourdough starter is the living heart of traditional baking. Making your own is challenging to start with, but once you get the hang of it, your sourdough will become your faithful kitchen companion. If you look after your starter – feeding it, watering it – it will reward you...
French Dark Sourdough

French Dark Sourdough Recipe

Watch our baker, Roz, show you how to bake our French Dark Sourdough in a step-by-step video here. INGREDIENTS (makes two 500g loaves) 440g strong wholemeal flour 50g strong white flour 21⁄2 tsp fine sea salt 350ml ice-cold water 150g sourdough starter – full recipe here Whole tray of ice...
Adriana making coffee

Baker’s Dozen with Adriana

We caught up with our Coffee Trainer, Adriana, to find out about her career with GAIL’s, growing up in Italy and how she takes her coffee...
Tom Molnar

Our 13th Birthday

Our 13th birthday celebrates a great effort. It reminds me of the very first thing we wrote down on a piece of paper when we were imagining how we would take a chef-focused craft bakery to a high street – ‘it must be a celebration of bread’...
Tom Molnar, CEO and co-founder of GAIL's

Baker’s Dozen with Tom

To coincide with our 13th birthday, we asked Tom, our CEO and co-founder, our Baker's Dozen of questions to find out how he takes his coffee and where his love for bread began...
Our cakes

Our Cakes

To mark our Baker’s Dozen Birthday this summer, we’ll be baking two of our favourite cakes, our Flourless Chocolate Cake and our Baked Cheesecake, in miniature form. From 5th July our new mini cakes will replace slices of our Baked Cheesecake, Flourless Chocolate Cake and our Loaf Cake, as we...
Birute, Team Leader at GAIL's Summertown

Baker’s Dozen with Birute

We asked Birute, our Team Leader in Summertown, our Baker’s Dozen of Questions to find out about her two years with GAIL’s, baking bread and how she takes her coffee. 1. What time did you get up this morning? I get up at 4:45, start the day with a mug...
Carrot cake

The Baker’s Dozen Birthday

We’re celebrating our Baker’s Dozen Birthday this summer, marking 13 years since we first fired up our ovens in Hampstead. We’ll be kicking off with a weekend of celebrations on 7th & 8th July in the bakery, so be sure to pop along and celebrate with us. We’re excited to...
mini cakes

New Mini Cakes

To celebrate our birthday, we’re baking two of our favourite cakes, the Flourless Chocolate Cake, and the Baked Cheesecake, in miniature form. Find them in your local bakery, with our limited edition cake box, from 5th July. Mini cakes and large celebration cakes are available for pre-order online or you can pop...
Freddie Garland, founder of Freddie's Flowers

Baker’s Dozen with Freddie Garland

In the lead up to our next flower arranging evening with Freddie's Flowers, we asked their founder, Freddie Garland, our Baker's Dozen of questions to find out more about life in the world of flora. ...
Federica, Assistant Manager at GAIL's Bakery in Parsons Green.

Baker’s Dozen with Federica

We asked Federica, Assistant Manager in Parsons Green, our Baker's Dozen of questions to find out what food means to her and what life's like in SW6. ...
Flower Arranging in Putney

Flower Arranging with Freddie’s Flowers in Putney

Freddie’s Flowers was founded by Freddie Garland (his actual name) in 2014. Freddie’s on a mission to share the soul-lifting joy that glorious, seasonal flowers bring. They deliver a different arrangement of exciting fresh flowers each week, straight from the grower to your door. You have the fun of arranging your flowers, with...
Jessica from the GAILs Coffee Team

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...
GAIL's Cold Brew Coffee Recipe

Cold Brew With Orange Recipe

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...
Coffee Machine

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...
15 Min Mom

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...

Artist in Residence: Natalie Nigro

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

Artist in Residence: Daisy Millner

Our Northcote Road bakery has a new artist in residence; the South London artist, Daisy Millner...
The Waste Series

CANTEEN No.4 POP UP AT GAIL’S BLOOMSBURY, 11th – 12th APRIL 2018

We are collaborating with eco pop-up, Canteen No.4, to create The Waste Series at our Bloomsbury bakery on 11th – 12th April. With sustainability at their core, Canteen No.4 is a London based eco pop-up that aims to collaborate with emerging creatives and artisans to cast light on environmental issues within...

Artist in Residence: Allyson Reynolds

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...
Coffee Beans Filter Coffee

Our New Filter Coffee is Brewing

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...

Artist Q&A at GAIL’s Notting Hill

For an opportunity to meet and listen to Frida Wannerberger, join us for bread and bubbles at our Notting Hill Bakery on 29th March from 6:45pm...

Easter

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...
Riadh, GAIL's Bakery Manager

Baker’s Dozen with Riadh

Meet Riadh, our Bakery Manager at Abbeville Road. Riadh has been part of team GAIL’s for almost three years, starting his journey in Wimbledon and moving over to Abbeville Road in the Autumn of 2016. We asked Riadh our Baker’s Dozen of questions to delve into life as a Bakery Manager...

Valentine’s Day

This Valentine’s Day, our bakers have been inspired by vibrant petals, dark cocoa and the act of giving. Find them in your local bakery from Thursday 25th January...
Passionfruit cake

Baking for Kew Gardens’ Orchids Festival

For our third annual partnership with the Kew Gardens' Orchids Festival, we have created a limited edition cake in celebration of this year’s theme: Thailand...
Andrea, Ops Manager

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...
Bread

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...

New Nourishing Menu

This season we are introducing three wholesome and delicious new dishes that we created in consultation with Sam Bloom...
Sam Bloom sitting at a table with her salad, created in collaboration with GAIL's Bakery

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...
Pecan and Cranberry Sourdough

Pecan and Cranberry Sourdough

A classic centrepiece. This seasonal sourdough is filled with pecans and cranberries, and pairs wonderfully with cooked meats or alongside your feast-closing cheeseboard. Perfect for sharing around your festive table...

Danish Spelt Sourdough

Inspired by Danish wholegrain breads. Made with wholemeal spelt flour, currants, a mix of seeds, buttermilk, craft stout and honey. The craft stout comes from neighbours in a small brewery in Notting Hill. Slice thinly with cheese for a meal or snack at any time of day...

Hove Wholemeal

We were inspired by our customers in Hove to create a vegan wholemeal loaf. Made with organic wholemeal wheat flour, oats, salt and a little olive oil. Great for healthier sandwiches or spread with butter and dipped into soup...

Quinoa Sourdough

Made with quinoa, soya beans and soya flour, this sourdough is higher in protein than many others, quite mild in flavour, making it perfect with cold salted butter, cheese or jam...

Lamb and beef kofta Salad

This well-balanced salad is served with winter veg couscous & spicy pumpkin purée with a feta dressing...
GAIL's Asian Slaw with Hot Smoked Salmon

Asian Slaw with Hot Smoked Salmon

GAIL’s Asian slaw with hot smoked salmon made with cabbage, fennel, kohlrabi and edamame beans dressed with soy sauce, toasted sesame and sunflower seeds and topped with hot smoked salmon...

Parmesan Chicken Sandwich

One of our all time favourite lunches. Free-range chicken coated in parmesan breadcrumbs with chilli aioli, iceberg lettuce, plum tomatoes and cucumber pickles...
GAIL's Sausage Rolls

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...
Iced Buns for Christmas at GAIL's

Christmas Buns

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

Christmas Cakes

Made with mixed Christmas spices, dried cherries, orange peel and cranberries, soaked in sherry and topped with marzipan. Available individually or in boxes of six, a perfect festive gift...

Baker’s Dozen with Alex Mariz

To celebrate the launch of our 12 Days of Christmas Gift Box, we spoke to chocolatier – and the man behind the bespoke chocolates – Alex Mariz, about his morning rituals.   What time did you get up this morning? 5:30 with Christmas in full swing – no...
GAIL's Bakery Christmas Advent Calendar 2017

Limited edition advent calendar

The 12 Days of Christmas Advent Calendar: What My Baker Made for Me We want you to share the flavour of the festivities with those you love throughout the duration of the holidays, so we’ve created a gift that will give, and give again (twelve times to be exact): It’s...
Mince Pies GAIL's Bakery

Christmas in our bakery

Christmas at GAIL’s is all about the joy of seasonal flavours we taste but once a year. Spicy and sweet things filling the pantry. Goodies stashed away in tins that are strategically placed within reach. Candies in jars. Dried fruits and sweetmeats weighing down the tips of hand-knit stockings. The...
GAIL's Christmas Gingerbread

Christmas baking for children

We will be running Christmas gingerbread baking classes for children in select bakeries listed below. 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. All classes will start at 4pm.   Tuesday 12th December...
GAIL's Chocolate Muffin

New vegan chocolate muffins

Our new Chocolate Muffin is made with bananas, dairy-free chocolate, cocoa powder, walnuts, brown sugar & maple syrup...
GAIL's Winter Salads

winter salads

  Our Winter salads include a hearty Lamb & beef kofta salad with spicy pumpkin purée, a Vegan Quinoa salad with a mix of wild rice & winter veg, and our new favourite – Asian slaw, topped with hot smoked salmon.    ...

Spread the loaf in Richmond

We always enjoy giving something back. So, in the lead-up to Christmas this year, we’re partnering with the Vineyard Community Centre and Richmond Food Bank to help support their fantastic work. The Vineyard Community Centre and Richmond Food Bank offer support and sustenance to people who are homeless or in crisis in the...

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...

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...
Gluten Free Sourdough

Gluten-free Sourdough

Our first properly gluten-free loaf, this sourdough took us ages to perfect...

Summer Recipes

Introducing our new summer salads; soups, cakes and breakfast pots...

Malted Whole Grain Sourdough

Our malted whole grain sourdough is made with organic malt flour, three malted grains (wheat flakes, barley and rye berries), sunflower seeds, sesame seeds, pumpkin seeds, wheat bran and our white sourdough starter...

The Perfect Sandwich

Join us and our friends at Buchanan's cheesemonger as we create The Perfect Sandwich for London Food Month...

The Coffee Diaries

New Turmeric Latte and Whole Bean coffee this week...

Easter Gingerbread Baking Classes for Kids

We will be running Easter gingerbread baking classes for children in selected bakeries...

sweet treats for Valentine’s Day

Treat yourself or treat a loved one with our new sweet treats in bakeries now...
Morning Bakes

GAIL’s in Partnership with Kew

For the second year running we are partnering with Royal Botanic Gardens, Kew, as they create a tropical festival of beautiful Indian orchids inside their Princess of Wales Conservatory...
Barley Porridge Sourdough

Barley Porridge Sourdough

Our newest loaf, the Barley Porridge Sourdough is made using barley flakes that are introduced in the form of a porridge to achieve a soft, cakey and tacky texture...

Join Our Christmas Gingerbread Baking Classes

We will be running Christmas gingerbread baking for children in selected 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...

GAIL’s at Frieze

We’re popping up at Frieze London and Frieze Masters for our 9th year running, where our top team will be brewing tea and coffee, and baking breakfast and lunch...

GAIL’s Street Party 2016

We’re dedicating our 11th annual Street Party to helping Magic Breakfast give kids a healthy start to the school day. We will donate a proper breakfast to a hungry child for every item bought on the day from us and our friends. Help us raise at least 10,000 breakfasts!  ...

Sourdough September

In honour of Real Bread Campaign's 'Sourdough September' this month, we will make, nurture, and bake with, our very own starter...

Summer Salads

To showcase the season’s best ingredients, we have launched our new range of healthy salads and snack pots...

Coffee origin trip to Rwanda

Three of our wonderful baristas, Daniela, Manus and Fabio, along with our Founder, Tom, had the opportunity to visit Rwanda with Union Handroasted, the origin of one of our four coffee beans in our House Blend...

Spring Sandwiches

We believe that a winning sandwich has the power to brighten even the greyest of days. Our bakers have created new spring sandwich recipes for breakfast and lunch, using the finest local and seasonal ingredients we can find, and of course, freshly baked bread...

Seasonal British Berries

Our bakers are hard at it with Spring recipes. Our seasonal berry cake is baked every day using locally sourced berries set in a light soft vanilla cake, on a crumbly shortbread base...
Hot Cross Buns

Blossom, Bloom and Bake

Nothing marks Easter like a fresh Hot Cross Bun, warm from the oven, toasted with butter or made into French Toast with Butterscotch Sauce...

Join Our Kids’ Baking Classes

Join our Kids’ Baking Classes this Easter...

Valentine’s Day at GAIL’s

Hot Lips Lollipops, Piggies in Love, Cardiograms and Post-Stamp Delivery Biscuits, as well as Cupid’s Vanilla Cupcakes...
Honey, Almond & Walnut sourdough

Almond, almond, almond

For us, the new year is all about almonds. Start (or end) the day with a slice of Honey, Almond & Walnut sourdough, slathered with our new almond butter...

COME BAKE WITH US

Come bake with us! Join our Kids’ Christmas Gingerbread Baking classes...

New breakfast pots

We thoroughly agree that breakfast is the most important meal of the day. And to celebrate this, we’ve introduced some new breakfast pots to our range. Fresh and healthy, we’ve packed them with seasonal fruits, superfoods and mixed seeds...

GAIL’s 10TH ANNUAL HAMPSTEAD GARDEN PARTY

It’s our birthday! This year marks 10 years since we first opened our doors on Hampstead High Street. It’s been a decade of warm breads, friendly neighbours and some awesome parties...

Join the Team

We’re looking for new team members including bakery managers and assistant bakery managers. If you love good food and like making customers happy then we’d love to hear from you...

GLORIOUS TECHNICOLOUR

Salads deserve better than side plates. This summer, we’ve layered up hearty grains, peppery dressings, just-picked herbs and spices...
GAIL's bread

Break Bread with Roy at the Waitrose Cookery School

SOURDOUGH MASTERCLASS ON APRIL 21st We’re excited to partner with the Waitrose Cookery School for Roy's upcoming Sourdough Masterclass. Roll up your sleeves as you learn to create our signature French Dark Sourdough, Onion Seed Sourdough and Fruit & Nut Sourdough. Roy will also demonstrate how to make our Cream...

Join Our Easter Gingerbread Baking Classes

Join us for Kids’ Easter Gingerbread Baking from 25th March – 2nd April. An afternoon of baking and icing, stories and activities for the little ones, and hot cross buns for grown ups. There’s no need to book and nothing to pay, just come along...

JOIN OUR FAMILY

We're opening on Abbeville Road and are on the look out for talented people to join our team...

Gingerbread baking

Join us for kids’ Christmas gingerbread baking from 15th – 19th December. An afternoon of baking and icing, stories and activities for the little ones, and mince pies and mulled wine for grown ups. There’s no need to book and nothing to pay, just come along and be merry. Here are the...

CHRISTMAS IS COMING

Christmas is on its way and so are our Christmas treats. They’ll be in bakeries from 13th November. Ho, ho, ho!...

THE HAMPSTEAD GARDEN PARTY

This year’s, our (ninth!) Garden Party will be held on Saturday 20th September on Oriel Place, Hampstead, from 11am-5pm...

Summer nights in SOHO

For two weeks we're celebrating summer with our ice cream sandwich pop up in GAIL's Wardour Street. Join us Weds-Sat nights from 7pm for homemade ice cream sandwiches and DJ Morgan Cannon...

New Summer Salads

With the sun beating down on London, it was hard for us not to get excited about creating some fresh new dishes to go with the warmer, drier weather. Cue our new summer salads, all of which have been inspired by seasonal ingredients and lots of vegetables. Pop in and...

JOIN THE TEAM

We’re looking for people to join our family! If you’re a great leader, have a love for food and a warm heart, you’ll fit in perfectly...

Gail’s Artisan Bakery Cookbook

We love our craft so much that we’ve put it into words. We’re excited that we’ve written our first cookbook and to share our passion with whoever would like to read it...

AN EVENING WITH PHIL SHAW

Please join us at GAIL's Kitchen for a four-course dinner with acclaimed printmaker Phil Shaw...

We’re on the hunt

We’ve introduced some tasty new goodies to our menu and are looking for talented bakers to help us feed hungry Londoners...

TUCK IN

After a couple of years of experimental baking, we’ve added some exciting new additions to our family. Pop in to Queens Park for a taste of some cracking new toasties and baked sandwiches, breakfast (until 3pm each day) and cream buns. We’ve also had a go at our version of afternoon...
Buckwheat Pancakes

Buckwheat pancakes

If you’ve never tried buckwheat pancakes, weekend brunch is the ideal time...

It’s Easter in our bakeries

We love spring; the days are longer, the daffodils are in full bloom and we’ve been busy in our kitchens working on a colourful crop of Easter treats...

Spring Cooking: Shakshuka Recipe

We think this breakfast makes the perfect start to a weekend. It’s simple to make and the shared nature of this dippy dish gets the whole household involved. Click the image for our recipe...

Easter’s come early

Move over, wind and rain – we’re longing for the first signs of spring. But while Mother Nature isn’t on our side, the return of our iconic sweet and spicy hot cross buns means it’s already Easter in our bakeries...

COOKIES AND CUPCAKES AND TRUFFLES, OH MY!

For the last few months, our head chef Roy has been playing cupid in the kitchen, creating scrumptious sweets for our very favourite customers (that’s you)...

Seed Loaf Recipe

Try your hand at baking our head chef Roy’s Spelt & Seed loaf. This gorgeous South African recipe sits somewhere in between a bread and a savoury cake – which isn’t a bad place to be...

We’re hiring in Barnes…

We're looking for new people to join the GAIL’s family in our bakery in Barnes (SW13). If you’re a passionate foodie with a love of bread, working in a team and the odd brownie, we'd love to meet you!...
Chocolate and Marmalade Tart

Chocolate and Marmalade Tart

Use your favourite marmalade here – one with a decent, grown-up bitterness. If it’s very thick-cut, chop the pieces of peel roughly so that it spreads easily...

Christmas is coming to GAIL’s…

and all your festive favourites are back.   As of tomorrow, our famous mince pies make their return. In the upcoming days, look out for them alongside gingerbread reindeers, elves and Christmas trees, and spiced Christmas cupcakes. Our miniature Christmas cakes have been maturing for months: they’re jam-packed with dried...

Christmas menu at GAIL’s Kitchen

Join us for Christmas at GAIL's Kitchen...

GAIL’S GINGERBREAD HALLOWEEN COOKIES

Make your own GAIL's gingerbread at home...
GAIL's breakfast news

Breakfast news with the Indytute at GAIL’s Kitchen

Roll up, roll up! We're teaming up with the Indytute to put on a breakfast news briefing at GAIL's Kitchen with Lucy Tobin and Katie Law from the Evening Standard...
Pork belly at GAIL's Kitchen

GAIL’s Kitchen wins a Bib Gourmand

Our restaurant GAIL's Kitchen on Bayley Street, Tottenham Court Road, has won a Michelin Guide Bib Gourmand...

Shana Tova to all our Jewish customers

Shana Tova! We’re all about a sweet new year here at GAIL’s and every year for Rosh Hashanah head chef Roy Levy brings out his old notebook to remind himself of the measurements for the honey cake he spent years perfecting whilst working in his hometown Tel Aviv. Last year...

Fulham Road reopens…with a bang.

We're having a party to celebrate the reopening of Fulham Road on 11th September...
GAIL's Garden Party 2012

GAIL’s Garden Party 2013 in Hampstead

This year's GAIL's Garden Party is on Saturday 21st September on Oriel Place, Hampstead, between 9am-5pm...
Scandal II - Laura Jordan

Meet the artist at GAIL’s in Soho

Meet Laura Jordan at GAIL's in Soho, 6.30pm on Thursday 8th August...
GAIL's Kitchen

Summer menu at GAIL’s Kitchen

There’s no denying it any longer – after quite the hiatus, summer is most definitely here in London. Though the menu at GAIL’s Kitchen has changed over the seasons since we opened in November 2012, it’s out with the old and in with the new now the sun’s out. We’ve...
GAIL's Belsize Park

Belsize Park open now!

Happy to be in NW3! GAIL's Belsize Park is now open at 167 Haverstock Hill...
Just Walking The Dogs by Ian Penney, at GAIL's Crouch End

GAIL’s Bakery & Rebecca Hossack Art Gallery

We're very excited to be collaborating with the brilliant Rebecca Hossack Art Gallery this summer...
GAIL's Kitchen at Soho Food Feast

GAIL’s Kitchen at Soho Food Feast 2013

GAIL's Kitchen are delighted to be participating in this year's Soho Food Feast on Sunday 9th June...
GAIL's Bakery sour cherry and currant sourdough bread on Ocado

We loaf Ocado

Just this week Ocado have added two new loaves to their GAIL's range...
GAIL's chicken salad

Life is skittles, life is beer

Spring is here, as the charming Tom Lehrer oft sings, and with it our new salads. While sweet potato, chorizo & quinoa have kept us going throughout this long winter, head chef Roy has been buried away imagining sunnier climes – and from tomorrow, 17 April, his range of six new salads...
GAIL's Bakery in Dulwich Village

Dulwich Village opens

The builders are working away and we’re looking forward to our first SE postcode as we wait for the doors to open to our new bakery, at 91 Dulwich Village. Justina and her team are champing at the bit to meet the neighbours, get down the Velodrome for some track training...
GAIL's hot cross buns won the Financial Times' taste test

The best buns in town

Turning the pages of the Financial Times on Saturday, we were chuffed to discover our buns nestled in amongst the food pages – and rated as top in their taste test. Come along to one of the bakeries and pick up your top tasting bun for a “devotional breakfast” – we’ll be...
Win granola from Good Housekeepin

Win an Easter hamper

When Good Housekeeping called us up and said, “hey, want to offer our readers an Easter hamper?” our first thought was – well, why not. Then they asked to interview co-founder Emma about starting the bakery, and everything came together. Take a look here to read Emma’s interview and for details...
Jay Rayner reviews GAIL's Kitchen in the Observer

Jay Rayner reviews GAIL’s Kitchen

We were delighted last weekend to open up The Observer and discover that their food critic Jay Rayner had visited and enjoyed his trip to our new restaurant in Bloomsbury, GAIL’s Kitchen. Head chef James’s vegetable dishes took high acclaim with particular mention of the oven roasted squash, carrots, braised greens, raisins &...
GAIL's Kitchen is the restaurant from GAIL's Bakery in Bloomsbury

Introducing GAIL’s Kitchen

Exciting news afoot – we’ve been busy. A few months ago we realised that we’d been making great food out of our bread for a long time, and we wanted to share some of our favourites with the world. So we’re very happy to tell you that GAIL’s Kitchen, our first...

GAIL’s Bloomsbury open now

With the Garden Party just behind us it’s time to set our minds to the next thing – we’re very happy to be announcing our new bakery in Bloomsbury. Set on Bayley Street, just between Tottenham Court Road and beautiful Bedford Square, we’re slotting in with myhotel and collaborative workspace Central Working to provide our...

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