Get ready for Christmas with Gail's! This year our menu is inspired by those small, inbetween moments over the festive period. The ones around the main events that we really look forward to and back on. Those shared snatches of time together that truly make Christmas, Christmas.

Did you know that you can now skip the queue and reserve your favourites order same day? Download our app from Google Play & App store today!

We believe in making good bread. As we’ve grown, so has our menu and our community, yet our values have stayed the same. We take the time to make our bread, pastries, cakes, breakfasts and lunches as we always have – with care, by hand and according to the season.

We try to keep surplus food to a minimum, wasting as little as possible. We carefully set aside any leftover food from our bakeries and donate it to 95 charities. We are always looking for more, so if there is a cause you are passionate about, please get in touch.

What kind of new pastry you would like to see? Maybe some ore cheesecake or cookies?

Who wants to try some freshly baked cinnamon buns today? Come visit us at Gail's Bakery

Name one thing better than iced coffee and cinnamon buns! I will wait!

Did you know that 'treacle tart' is Cockney rhyming slang for sweetheart? To make sure our version isn't too cloying, we're using breadcrumbs made with our new Brown Sourdough. Its variety of ancient heritage grains add complexity which offsets the syrup.

For the GAIL's Barista Championship, we wanted to celebrate the relationship between coffee and baking - and we didn't want any of those carefully-brewed espressos to go to waste.

At a Gail’s Bakery today for some lunch. Very tempted by the pastries 😍

Gifting season is around the corner and there's nothing is better than giving something tasty to your favourite people.

pastries in gail’s actually hit different

Few bakes have created as much chatter as the much-loved Maple & Pecan Scone. Inspired by American baking traditions, the drop scone is somewhere between a cookie and a cake, with crispy edges and a soft interior. We stud ours with pecans and brush with a maple glaze!

The Mince Pie is ubiquitous but there is so much more baking to be done with mincemeat. Making your own is rewarding, but requires foresight - the flavours need several months to become friends.

Apple & Sesame Cake is a firm favourite - the scent of our bakeries throughout autumn. This year, we've tempered some of the sweetness by adding chunks of British Bramley to the batter before baking.

Brioche bun baked with hazelnut frangipane, topped with Gianduja mascarpone cream, chocolate and hazelnut spread and candied hazelnuts. A decadent partner for a cup of Jade Sword Green Tea.

Why did the penguin become a baker? Because he wanted to make a little dough.

Brioche with pistachio frangipane, vanilla mascarpone, pistachio paste and fresh raspberries.