GAIL's Bakery is focused on the production and delivery of bread, pastries, and cakes in London. It provides catering services for offices and homes, as well as gifts and hampers.

GAIL's Bakery

GAIL&#39;s | 37,789 followers on LinkedIn. The GAIL’s story began in 2005, when the first bakery opened in Hampstead to make world-class artisan bread more widely available beyond London’s top restaurants. The founders’ aim was, and remains, to reinvent the way Londoners think about bread – fresh and handmade – and their neighbourhood bakery – local and beautiful.

Managing Director Grocery, Wholesale & Commercial at Bread Holdings | NED

Dan Barrett

Recruitment & Talent Partner at GAIL's Bakery

Merve Turkoglu

User Experience Consultant | Figma, CRM, Communication

Wioletta Woloszyn

Head of Food

Jennie Beaumont

GAIL's

Our Christmas menu this year is inspired by those small, in-between moments. That first turkey sandwich of the year. A Christmas bun, just because it's Tuesday. Moments you haven’t had to menu plan. When just a few, beautiful quality products elevate a cobbled together breakfast into a feasting brunch, turn a hodgepodge of leftovers into a splendid supper or a last minute gifting panic into a thoughtful expression of love.

What's it like to have 'one of the coolest jobs in coffee'? Coffee Technical Manager Kasjan Orzol explains how he draws on his experience as a barista in his day-to-day job.

Specialty coffee is a wonderful industry to build your career in - but where do you start? We invited a panel of industry experts with a wealth of different experiences to share their insights. Thank you to our panellists: Camilla Morgan Paul Ross Roosa Jalonen Laura Bradbury Kasjan Orzol Alice Horgan Teodora Stefania Adriana Filomarino

This week's soup is made with rich Delica pumpkins from Mantua, Italian tomatoes and Farro. It's made by our friends Natoora who seek out the most flavourful produce which each micro-season has to offer. These pumpkins are skilfully grown by Oscar Zerbinati, who withholds irrigation from his clay-rich soils to avoid diluting their flavour. The fruits are then cured in a warm barn for 30 days to concentrate the sugars in the flesh. This traditional ageing process is fast disappearing due to the time, space and management it requires. It's also an additional gamble: if the cure goes wrong, the farmer risks losing the whole crop.

"Bread is the greatest symbol of community and has been for thousands of years", says John Lister, founder of Shipton Mill . Through our conversations, an idea emerged, to support more farmers doing good things with their soil. As the resulting grain makes its way from fields to bakeries, we’re telling the stories of the people who touch it along the way. Read John's chapter of this unfolding story on our Journal: https://lnkd.in/eFxJWnSw

We've fired up the ovens on Shaftesbury Avenue, one of London's most dynamic streets. To limit our impact, we've retained existing brickwork, and used hard-wearing materials like concrete and stainless steel. We've used sustainable paints from Graphenstone and terrazzo tiling to add some colour. The tables are made by our friends at RAW. They give a new lease of life to existing furniture, whilst also providing training and employment opportunities for people facing adversity. We'll share any bakes left at the end of the day with One Roof Festival of Homeless Arts, a wonderful initiative supporting artists with experience of homelessness. 65-73 Shaftesbury Avenue, London, W1D 6EX

When we thought about the interior for our new bakery in Watford, we wanted to pay homage to the town's history. Its wood pulp-pink interior is a nod to Watford's printing heritage and the natural process of producing paper. The tabletops are made from recycled materials including cocoa husk, referencing the town's past as a centre of cocoa processing. We have retained and restored the original timber-framed windows and structural features. We bake to feed our communities, so anything left at the end of the day will be shared with New Hope Watford, My Yard Bushey and Dream Earth Project. Pop in and say hello to bakery manager Jakub and his team. 70 High Street, Watford, WD17 2BS

The best bread is a culmination of a farmer, a miller, and a baker working together. Our Wheat Project began as a conversation with our friend John Lister from Shipton Mill and has evolved into a collaboration with 10 nature-led farmers to grow heritage grains in soil-friendly ways. With the project's first harvest now done, we look forward to baking with the flour next spring. Until then, we'll be sharing stories and updates along the way. Read more on our Journal: https://lnkd.in/dW8qBfEs

Our new bakery in Cheshire Oaks blends the warm tones found in the local architecture with the practicalities of a busy kitchen. The burnt orange vinyl flooring echoes the local red brick, offset with a pop of yellow and stainless steel accents. Mindful of our impact, we've retained the exposed ceiling, softened with white ash joinery, and used sustainable materials like cork and recycled plastic. To make sure none of our bakes go to waste, we've partnered with The Elton Larder CIC to share them with the community. Unit 5F, Cheshire Oaks Designer Outlet Village, Wirral, CH65 9JJ

We're proud to share that our Head of Coffee Jessica Worden will be serving on the Specialty Coffee Association 's 2024 Board of Directors. Jessica's journey in coffee began 15 years ago in our Hampstead bakery. Since then, she has become an authorised SCA Trainer and Q Grader. She believes specialty coffee has the power to transform lives and especially loves a good cup of filter.

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Property Director

Brett Parker

Operations

Edyta Stec

General Manager

Jim Matthews

Joanna Graszka

Marketing and Product

Lauren Kopsch

Maria Martins

Managing Director

Marta Pogroszewska

People Director

Miranda Burgum

Senior Learning & Development Manager

Abi Griffin

Bakery Manager

Andrea Madudova

Ran Avidan

Co-Founder & Management Consultant

Thomas Molnar

Co-Founder & Chief Executive Officer

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They believe everybody deserves to enjoy good bread every single day. That’s why they bake sourdough for neighbourhoods in and around London — insisting on the finest ingredients, tending to their decades-old starters, and following traditional methods passed down over hundreds of years. They bake by hand with natural ingredients, and whilst they are ordinary people, they want to make extraordinary things. They want to play their part to bring humanity back into the food world, back to local communities. They can’t imagine doing anything more gratifying than baking their, and your, bread.

Risk Capital Partners

Private Equity Round - GAIL's Bakery

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Waitrose becomes first grocer to open in-store takeaway Gail's bakery

Waitrose and Gail's to open first in-store takeaway counter

Waitrose to open first in-store GAIL's bakery in Canary Wharf, London

Waitrose to open first in-store GAIL’s bakery in Canary Wharf, London

Waitrose and Gail’s to open first in-store takeaway counter

Waitrose becomes first grocer to open in-store takeaway Gail’s bakery

GAIL's Bakery on LinkedIn: The Evening Standard have chosen our hot cross buns as their top pick for…

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GAIL's Bakery