At a glance, there might not appear to be many similarities between a glass of kombucha and a loaf of sourdough bread. Look a little closer and a world of similarities bubbles up from the process that unites how they are made: fermentation. Your daily loaf and bottle of kombucha are made in similar ways, […]
“Like most of the ideas at GAIL’s, it started with the bakers.” The world of craft baking is an exciting place to be. In a culture that is increasingly interested in understanding where food comes from, and with recent advances to the scientific understanding of healthy agriculture, we bakers have an opportunity to meaningfully support […]
Waste not, want not, as the old saying goes. Like any food lover, we can’t watch leftovers be thrown away. We’re constantly looking at ways to reuse surplus food, taking a leaf from the books of older generations who used simple, creative methods to make use of every last crumb. It is our responsibility to […]
Words Charlie Monaghan Photography Elliot Sheppard A trip to Cumbria to food scholar and cook Ivan Day’s kitchen reveals the history of a spring baking staple – the hot cross bun – as well as a glimpse into the ways they were once made “This is probably the only house in Britain that you can […]
Judging by the skies, it’s a little early to be celebrating a new season. Even so, we couldn’t wait a moment longer to tell you about our upcoming spring menu. Spring is a season of firsts. The first glimpses of green, new life and hopeful shoots. And from our bakeries, that first smell of hot […]
With change in the air and spring on the horizon, we are making some timely refreshes to some of our breads, making them more flavourful, nutritious and sustainable than ever before. Bread recipes are funny things. How can a thing that requires precision and accuracy have such a relentless tendency to change and adapt? As methods and […]
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