This season calls us to look, listen and feel. To come back to our senses – an act that feels almost radical in a world that profits from disconnection. As bakers, our answer is to double down on flavour. To encourage you to savour, smell and taste the explosively sweet and spicy flavours of spring.
Those flavours are now on our baker’s table, from cookies oozing with jam to warming hot cross buns. Full of aromas, tastes and textures to wake up the senses.
Our new Malted Chocolate & Stout Cake is a deeply malty and complex cake made with everyone's favourite stout. Topped with a white chocolate and whiskey cream frosting, it’s an indulgence to ground you in the here and now.
You'll also find a playful, ever-so-slightly nostalgic new cookie. Our SB&J Filled Cookie was born out of a childhood obsession with peanut butter and jam sandwiches, and a longing to bring those flavours to our peanut-free baker's table. We've used toasted sunflower seed butter to mimic the taste of peanut butter in the cookie dough. The centre is then filled with a tart, jammy raspberry conserve from our friends at Tea Together.
It wouldn’t be spring without the return of Britain’s most iconic tea-time treat. Our Hot Cross Buns are bejewelled with candied orange peel, cranberries and sultanas, and spiced with cinnamon, mixed spice and grains of paradise for warmth. Each hot cross bun is brushed with a clove, star anise and nutmeg syrup straight out of the oven. This year, we’ve added a variety of heritage grains to reflect our baking philosophy.
Meanwhile, our new Ham, Cheese & Pickle Challah Knot is a satisfying and balanced sandwich layering mustard butter, Swiss Lady cheese and pickles from Eaten Alive. The Challah Knot is the latest addition to our challah range, enriched with egg, rapeseed oil, and a touch of sugar for a golden crust and comforting, soft crumb.
In more savoury news, we have our Taleggio & Mushroom Brioche, featuring a deeply roasted selection of our favourite mushrooms. We load them onto a cheddar bechamel and soft brioche base, top with Italian Taleggio and finish with a drizzle of honey and fresh marjoram leaves.
Do pop by and try our GAIL’s Spring Menu soon. We hope it'll bring a little indulgence and delight to your everyday – if not a full tea party.
If your local bakery isn’t serving our seasonal bakes, we can tell you the nearest bakery that is – just ask.
