GAIL's

Can you see the pineapple in this picture? This backrest in our Teddington bakery is made with Piñatex - a pioneering 'leather' made from pineapple leaves. Instead of discarding them after the fruit harvest, the manufacturers give them a second life.

As part of our The Way We Bake initiative, we’re reconsidering our bread recipes from the perspective of nutrition, flavour and sustainability. Over the next two years, you can expect tastier loaves made with a greater variety of grains, grown in ways that support the shift towards more soil-friendly farming. This autumn, we’re introducing the following new classics to our bread range: - New plant-based San Francisco Sourdough - The Brown Slab (our updated dark sourdough) - Hazelnut & Walnut Loaf with chestnut flour and a pinch of rosemary - Updated Focaccia with Emmer, Spelt and Buckwheat Read more on our Journal: https://lnkd.in/de9zg9PF - New plant-based San Francisco Sourdough - The Brown Slab (our updated dark sourdough) - Hazelnut & Walnut Loaf with chestnut flour and a pinch of rosemary - Updated Focaccia with Emmer, Spelt and Buckwheat

It's autumn on our baker's table. A time of harvest and reflection, our new seasonal menu takes inspiration from all the gentle wonders of this slower, more thoughtful time of year: - seasonal sweets and cakes, all perfectly paired with Blackcurrant & Hibiscus tea and Second Flush Darjeeling tea - four new breads, made even tastier with a variety of grains, grown in ways that support better farming for all - autumnal favourites which are back on the baker's table Read more on our Journal: https://lnkd.in/de9zg9PF

The success of a meeting starts with what's served on the table you're gathered round. From bakery to boardroom, our food celebrates the real nourishment of well-sourced ingredients. Strategise over spinach and feta rolls, plan alongside Parmesan Chicken sandwiches with Eaten Alive pickled cucumbers, and crunch the numbers over a Cauliflower & Ferments salad, made with spelt berries from Sharpham Park Farm. Order food for the office at GAILs.com

It's not often you get to meet your heroes, but yesterday our Executive Head Baker Anomarel hosted one of his. Stanley Cauvain joined us for a lively discussion on the baker’s place in the wider supply chain, government regulation and the challenges facing the baking industry. Mr Cauvain was one of the first in the industry to link together farming, milling, baking, science and technology and Anomarel has been revisiting his expertise on technical baking for over a decade.

When we build our bakeries, we choose materials with sustainability in mind. They need to be as hard-wearing as they are beautiful. Cork is an unsung hero of our interior designs: versatile, durable and a natural insulator of both warmth and sound. It's harvested from the bark of cork oak trees (a process which doesn't harm the trees). It regenerates every decade, allowing for repeated harvests. At the end of its life, it's recyclable and biodegradable.

A meeting without food should be an email. Whether's to feed four or forty, office catering from GAIL's provides freshly-baked joy and nourishment for your team. We offer live-tracking from the bakery to the boardroom, and it's presented in thoughtfully-designed packaging. Place your order at GAILs.com

Bakers don't like to waste. Finding creative ways to incorporate by-product ingredients has given rise to some of the most-well loved bakes. This 'Waste Not' approach has now become something of a small revolution in our bakeries. Not only do these recipes give our products a second life, they also add a deeper layer of flavour and texture. Read more on our Journal: https://lnkd.in/dD8dAYcj

Our Head of Coffee Jessica Worden will be speaking at Caffè Culture on Wednesday 2nd October about how we scale our coffee craft by putting good people at the heart of what we do, by investing in our baristas and offering them the opportunity to Rise with GAIL's.

Our friend Tom Hitch from WRKPLC popped in to Hawley Wharf to see how we built our office with sustainability in mind.