Gail's Bakery

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, on high streets and in neighbourhoods across the UK, we share that food with the communities we're proud to be part of. We started in the early 1990s, baking for restaurants. In 2005, we opened our first bakery on Hampstead High Street, 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. Over 20 years later, there are more than 175 GAIL's bakeries across the UK and we still bake to the same principles that guided us at the start. The creed of a craft baker is simple: start with great ingredients, treat them with skill and respect, bake for the people around you, then wake up the next morning and do it all again. That's how we work. Our loaves are made overnight and delivered to every bakery before the morning rush begins. Pastries, sandwiches and cakes are made fresh throughout the day, every day.

Quoted from gails.com, in Gail's Bakery's own words. We have not edited it and we do not vouch for it.