GAILS Bakery The Expert Local Baker Comes To Brighton
Take a wander down Church Road, Hove or North Road, Brighton and you simply need to follow your nose towards the homely, comforting and mouth-watering scent that characterises GAIL’s, the much-loved bakery that keeps locals coming back time and time again. Famous for offering a range of over 20 loaves, all minimally processed and hand crafted by real people (not machines), the GAIL’s team believe everybody deserves to enjoy good bread every single day. That’s why they insist on using 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 aspire want to create extraordinary things.
When you set foot in a GAIL’s Bakery it’s not just the bread that will tempt you. Sandwiches, morning ritual breakfasts, freshly-made salads and delicious cakes can all be ordered to eat in or takeaway, plus you’ll find artisan coffee made by carefully-trained baristas, loose-leaf teas and soft drinks.
This summer, GAIL’s launched the brand new Einkorn & Whey Sourdough, an innovative new loaf that is full of natural fibre and nutrient-rich ancient grains and whey, plus a whole new range of salads which acts as the perfect companion to a wedge of sourdough, The salads are all crafted using the very best, seasonal ingredients and include heavenly combinations such as Chorizo & garden pea frittata, crunchy vegetables and garlic yoghurt plus Broccolini, roasted radicchio, cottage cheese & almonds, Also this winter try GAIL’S soup great with a hunk of bread, there will be one meat and one vegan each week that will change every Wednesday.
CHICKEN & VEGETABLE
ONION & BEEF BONE BROTH
JERK BEEF & VEGETABLE STEW
SPLIT PEA & BACON
CHICKPEA & LENTILS STEW
THREE BEANS AND ROASTED CABBAGE
SWEET POTATO, COCONUT & SPLIT PEA
CARROT & GINGER
The GAIL’s Bakery story began in the early 1990s, when Gail Mejia and her bakers started serving London’s top restaurant chefs. In 2005, they opened their first neighbourhood bakery in Hampstead. Their aim is to make world- class craft bread a part of every community. They want to reinvent the way people think about bread – fresh and handmade – and their neighbourhood bakery – local and beautiful.
Fast forward 20 years and GAIL’s have now opened over 50 bakeries dotted around their favourite neighbourhoods in London and beyond. However, although their community has grown, their values have stayed the same. They take the time to make the bread, pastries, cakes and lunches as we always have — with care, by hand and according to the season — so that their customers don’t need to compromise on what they eat, whether they’re on the go, or taking refuge from the humdrum of the city in one of the bakeries.
GAIL’s Bakery are committed to reducing their waste footprint through their packaging which is recyclable or compostable wherever possible; cutlery is made from potato starch, the salad bowls are compatible with PLA lids and lining made from plant-based sources and the coffee cups are 100% compostable. Unnecessary waste is further avoided by the invention of GAIL’s Waste-less Sourdough, the UK’s first loaf made with leftover bread. It’s made by turning surplus bread into a porridge, which is then added into the dough. The bread’s tacky, textured crumb sits beneath a thick crust; but because every day’s leftovers are different, every loaf has its own slightly distinct taste.
Always keen to support local communities and charities, all unsold GAIL’s products are donated at the end of each day, collected by over 50 charities, including Sanctuary Supported Living, St Peter’s Brighton and Fareshare Sussex.