Bread

OUR BREAD

Bread is at the heart of GAIL’s. Our bakers knead each loaf by hand, placing them in individual bannetons to rest and prove before going into the oven. Nothing gives us as much pleasure as a freshly baked, lovingly crafted loaf.

SOURDOUGHS

Our decades-old sourdough starters are essential to the way we bake. We feed and nurture our starters, encouraging the natural yeasts that give each loaf that unmistakable sourdough tang. Simple, nutritious ingredients and slow fermentation make these loaves both healthy and full of flavour.

ALTERNATE GRAINS

Modern interpretations of ancient grains and techniques, these loaves use spelt, rye and einkorn flours that are milled at Shipton Mill in the Cotswolds. These precious grains have been used for generations for their remarkable qualities: rich in fibre, protein and essential fatty acids.

STICKS

Classic baguettes, ciabattas and our Mixed Olive Sourdough, made using Gordal and Niçoise olives, thyme and extra virgin olive oil. Perfect for tearing and sharing at picnics, or the base for our favourite sandwich fillings.

WEEKEND

Something special for the weekend. Brioche for making indulgent French toast, traditional plaited cholla with poppy and sesame seeds, and focaccia seasoned with rosemary, olive oil and flaked sea salt.

TIN LOAVES

Loaves inspired by our lovely customers in Barnes and Hove. Perfectly designed for easy slicing, toasting and sandwiching.

BUNS

Breakfast essentials and lunch staples. Brioche buns for the ultimate burgers, flatbreads for tearing and dipping, and English muffins slow-baked on the stovetop in the traditional way.

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Privacy Disclaimer Your information is processed only for the purposes of sending you our newsletter. You can unsubscribe at any time. For more information on how we use your data, read our privacy notice