The Baker’s Dozen
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.
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.
Join us and Freddie’s Flowers for an evening of flower arranging, freshly baked nibbles and wine in our Putney bakery on 9th May 2018 from 7pm. The Freddie’s Flowers team will teach you how to create the perfect bouquet, with styling and flower care tips too, and you’ll get to ...
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 ...
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.
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
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, ...
Our Abbeville Road bakery is now exhibiting works by the Danish artist Natalie Nigro.
Our Northcote Road bakery has a new artist in residence; the South London artist, Daisy Millner.
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 ...
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.
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 ...
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.
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.
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.
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.
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 ...
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.
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.
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 ...
We are excited to partner with Produkt for a dinner celebrating bread, with an emphasis on its links to Russia and the New East.
This season we are introducing three wholesome and delicious new dishes that we created in consultation 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.
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.
Made with frangipane, chocolate crumbs, cinnamon, candied orange zest and vanilla. Iced with orange crème fraîche. Baked throughout the day.
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.
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 ...
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 ...
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 ...
Our new Chocolate Muffin is made with bananas, dairy-free chocolate, cocoa powder, walnuts, brown sugar & maple syrup.
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.
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 ...
Our bakers have been baking ghoulish skulls, gory almond monster fingers and gingerbread skeletons for Halloween. Available in all bakeries until 1st November. We will also be running Halloween baking classes for children in select bakeries. Please visit our baking page to see where classes will be held.
We will be running Halloween baking classes for children in select 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 ...
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 ...
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 ...
Made with our rye starter, dark rye flour, honey, molasses and crushed caraway seeds.
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.
Join us and our friends at Buchanan's cheesemonger as we create The Perfect Sandwich for London Food Month
We will be running Easter gingerbread baking classes for children in selected bakeries.
Baked throughout the day, each bun is packed with currants, sultanas and cranberries, and glazed with spiced syrup to give them a delicious, sticky top.
Treat yourself or treat a loved one with our new sweet treats in bakeries now.
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.
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.
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 ...
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.
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!
In honour of Real Bread Campaign's 'Sourdough September' this month, we will make, nurture, and bake with, our very own starter.
To showcase the season’s best ingredients, we have launched our new range of healthy salads and snack pots.
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.
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.
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.
Nothing marks Easter like a fresh Hot Cross Bun, warm from the oven, toasted with butter or made into French Toast with Butterscotch Sauce.
Hot Lips Lollipops, Piggies in Love, Cardiograms and Post-Stamp Delivery Biscuits, as well as Cupid’s Vanilla Cupcakes.
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.
Our mince pies are back! Loaded with spiced fruit encased in buttery pastry and topped with a snow-like sprinkling of icing sugar.
The autumn leaves are starting to fall and with London taking a turn for the crisp, we’re baking some ghoulish Hallowe’en goodies.
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.
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.
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.
Salads deserve better than side plates. This summer, we’ve layered up hearty grains, peppery dressings, just-picked herbs and spices.
We’re opening in Wimbledon Village and Temple Fortune and are on the look out for talented people to join our team. If you’re a real foodie who loves working with exciting people in a fun environment then get in touch! Pop us an email at email@example.com with your CV and ...
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 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.
With the first signs of spring blooming in London, we’re chuffed to announce the return of our sweet and spicy hot cross buns. Made fresh throughout the day and packed with currants, sultanas and cranberries, each bun is glazed with spiced syrup to give them a delicious, sticky top. Enjoy ...
Valentine’s Day is almost upon us, and true to form, Roy has been busy playing Cupid in our bakeries.
We're opening on Abbeville Road and are on the look out for talented people to join our team.
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 ...
Don’t miss out on our Mini Christmas Cakes and Mince Pies! We know there’s lots going on at this time of year, so let us take one weight off your mind. We’re taking pre-orders for Christmas, to ensure that you get your goodies on time.
There's nothing we love more than the Christmas season here at GAIL's and true to form, we’ve been baking for months in anticipation.
Christmas is on its way and so are our Christmas treats. They’ll be in bakeries from 13th November. Ho, ho, ho!
There are leaves on the ground and broomsticks in the sky. As the London air takes a turn for the crisp, we’re celebrating the spooky.
This year’s, our (ninth!) Garden Party will be held on Saturday 20th September on Oriel Place, Hampstead, from 11am-5pm.
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.
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 ...
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.
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.
Please join us at GAIL's Kitchen for a four-course dinner with acclaimed printmaker Phil Shaw.
We’ve introduced some tasty new goodies to our menu and are looking for talented bakers to help us feed hungry Londoners.
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 ...
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.
For the month of March, we’re celebrating Mother’s Day with a seriously chocolate-y spread.
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.
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.
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).
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 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!
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.
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 ...
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.
Our restaurant GAIL's Kitchen on Bayley Street, Tottenham Court Road, has won a Michelin Guide Bib Gourmand.
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 ...
We're having a party to celebrate the reopening of Fulham Road on 11th September.
This year's GAIL's Garden Party is on Saturday 21st September on Oriel Place, Hampstead, between 9am-5pm.
Meet Laura Jordan at GAIL's in Soho, 6.30pm on Thursday 8th August.
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 ...
We're very excited to be collaborating with the brilliant Rebecca Hossack Art Gallery this summer.
GAIL's Kitchen are delighted to be participating in this year's Soho Food Feast on Sunday 9th June.
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 ...
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 ...
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 ...
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 ...
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 & ...
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 ...
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 ...