GAIL's

For the second year in a row, we have been recognised as a Top 25 Best Big Company to Work for in the UK, according to Best Companies. This is based on an annual survey of our breadheads. 78% of our team see growth opportunities within the company, and indeed 442 breadheads have already Risen with GAIL's this year, supported by a £2m investment in learning and development. Alongside opportunity, fair pay and recognition, this year we've further developed our approach to Diversity & Inclusion. We've created three employee-led community groups made up of breadheads who are neurodivergent, LGBTQIA+ or parents. These groups act as support networks, influence policy changes and run training and engagement events. This employee-led approach means that 88% of our teams agree that we take inclusion seriously. It's heartening that our breadheads say that they can bring their full selves to work. We'll continue to use our team's feedback to get better as we grow.

We build our bakeries to be beautiful, welcoming spaces. One of the most important techniques for this is also the simplest. Biophilic design refers to architectural elements which connect you back to nature - natural light, earthy materials and (real) greenery. Beyond just an aesthetic choice, incorporating this philosophy into each of our bakeries also supports the wellbeing of our customers and teams. 📍South Woodford and Reigate 📸 Katerina Antos-Lewis

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