When Food Becomes Alive 

Grapes become wine, apples cider, cabbages kimchi. Autumn is the season of fermentation – the same ancient process that turns flour and water into sourdough. Our baker Anomarel Ogen shares seven things to know.

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KIMCHI, MEET CROISSANT

Our flaky croissant filled with Eaten Alive kimchi and Westcombe Cheddar, finished with Korean gochugaru for a little extra heat and umami.

In Season
Kimchi & Cheddar Croissant | GAIL's Bakery

Kimchi & Cheddar Croissant

SOUP SEASON IS BREAD SEASON

A bowl of something warm is really just an excuse to eat lots of great bread. Our GAIL’s Sourdough is made for tearing, dipping, dunking and mopping up every last spoonful.

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GAIL's Sourdough 650g | GAIL's Bakery

GAIL's Sourdough 650g

FERMENTED IN BRIXTON

From their South London kitchen, Pat Bingley and Glyn Gordon turn fresh vegetables into sauerkraut, pickles and hot sauces through fermentation. This autumn, their kimchi has found a new home in our croissant.

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CELEBRATING THE SEASON

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Handmade Loaves

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WE WELCOME YOU INSIDE

Our bakery concepts celebrate the role of craft baking as a vital part of the community, drawing inspiration from local colours, materials, and cultural heritage. Our commitment to sustainability reaches far beyond the kitchen – from the soil where our wheat is grown to the chairs where guests enjoy their morning coffee, we prioritise materials and furnishings that reduce waste and honour the unique character of each location —creating environments that not only reflect their surroundings, but actively engage with them.

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Some kind words

  • “I couldn’t resist getting a Cinnamon bun. It tasted as great as it looked.”
  • “The bread is very good, especially the Potato and Rosemary Sourdough.”
  • “The atmosphere was so cozy and inviting, with the smell of freshly baked pastries wafting through the air. And speaking of pastries — wow! They were all so good.”

A Little Thank You

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