The best ingredients come from close relationships, not long supply chains. Wherever possible, we work directly with British growers, farmers, millers, cheesemakers and independent producers, looking overseas only for ingredients that can't be grown here or aren't available in the quantities we need.

Every member of our Craft Community meets our sourcing standards, based on the Ethical Trading Initiative (ETI) Base Code and internationally recognised labour standards. Many go far beyond them, continually pushing the quality of their ingredients, the welfare of their animals and the health of the land they farm.

From Josh and Lisa at Momo Kombucha to Eli at Tea Together, Mary and Jane at Quicke's, Frank at XOCO and Pat and Glyn at Eaten Alive, these are the people whose work shapes the food we bake every day. Their stories are part of ours.

Did you know?
1. GAIL’s buys 10% of all free-range chickens in the UK, through our organic poultry partner Capestone in Pembrokeshire.
2. Less than 1% of the UK pig count is free range, but we are 100% free range on fresh pork, ham and bacon.
3. All our salmon – sourced from Severn & Wye – is wild and swims freely in the sea.
4. 100% of our fresh milk, cream, unsalted butter and cheddar cheese is made from British cows who are treated with care.
5. Less than 1% of the world's tea is traceable, but thanks to our friends at JING, all of ours is fully traceable and of the highest quality.

One Craft Community member is Rapscallion Soda, which is taking on the soft drinks industry by creating all-natural fizzy drinks. “Since we partnered in May last year, it’s been nothing short of electric,” says founder Gregor Leckie. “You shot us onto a national scale that I could never have even dreamed of, it’s wild.”