The Way We Bake

Bread is not just a staple food. Each loaf is a celebration of the land, the people and the time that made it. The way we bake reflects what we believe: that good food should nourish, bring joy, and make sense in the world we live in.

The Way We Bake | GAIL's Bakery

Every Loaf Carries a Story

Take a closer look at the grains behind our bread, the processes we trust, and the reason each loaf belongs on our shelves and yours.

Wheat Project | GAIL's Bakery

Baking with Intention

We bake with nutrition, flavour and sustainability in mind. That means using diverse grains that have been grown in healthy soil, by farmers who work responsibly and traceably. It means using only natural ingredients, with no improvers or additives. It means keeping waste low and intention high, making the most of what we have.

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Ideas on how to enjoy our bread

Shipton Mill Wheat Project | GAIL's Bakery

THE WHEAT PROJECT

Through our Wheat Project, we’ve been working with our friends at Shipton Mill to support nine regenerative farmers. We asked them what their soil needs to grow the best wheat. By using whatever yield they can provide with healthy soil, rather than dictating what we need, we are reversing the grain supply chain.

“The Wheat Project is about making farmers decision makers again, rather than being in service only to the commercial system,”says our Co-Founder Tom Molnar.

“It’s about farmer, miller and baker each using their expertise and working together in a more connected way.”

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