In the early 1990s, Gail Mejia brought together some of London's most talented bakers to make bread for the city's leading restaurants. A few years later, she met Tom Molnar, who believed sourdough bread belonged beyond restaurants. Together, they opened the first GAIL's on Hampstead High Street in 2005.

At the time, sourdough was unfamiliar to many people. Today, it has become part of everyday life, and Britain's high streets are home to more excellent bakeries than ever before. We see that as something to celebrate – a thriving bakery culture benefits everyone.

In the two decades since, GAIL's has grown to more than 175 bakeries across the UK. We still bake to the same principles that shaped the first bakery: long fermentation, carefully sourced ingredients and food made fresh throughout the day. And although Gail left the business in 2010, Tom remains our CEO, and several of Gail's original bakers continue to lead GAIL’s today.