Gail's
handmade bread, pastries and sandwiches every day
We started in the early 1990s, baking for restaurants. In 2005, we opened our first bakery, bringing naturally fermented sourdough to a much wider audience when it was still unfamiliar to many people. The standards expected by some of London's best chefs became the standards we baked to every day.
The story of every loaf begins in the fields, with the farmers, millers and producers whose work shapes everything we bake. We work closely with people we know and trust, choosing what we use for its flavour and the way it is grown or made. Every day, we share that food with the communities we’re proud to be part of.
