Gail’s Bakery has claimed a UK first with the upcoming launch of a sourdough loaf, a third of which is made from surplus bread.
Waste Bread (rsp £4.20) is made by turning leftover bread into a porridge, before adding it into dough. Gail’s said each loaf will have its own distinctive taste because of the varying nature of each batch of leftovers.
The bakery has acknowledged the impossibility of predicting how much surplus bread will be available each day, but said it bakes in small batches to ensure minimum waste.
The bread, which comes as part of Gail’s sustainability efforts and commitment to reduce food waste, will be available from 11 October at 10 of its bakeries, before being stocked at all 43 soon after. The first bakeries selling Waste Bread will be Barnes, Blackheath, Chiswick, Crouch End, Dulwich, Hampstead, Highgate, Parsons Green, Queens Park and Wanstead.
“We’re lucky to have passionate bakers creating exceptional food every day, and the Waste Bread is a great example of our expertise and passion further aligning with the values of our communities,” CEO and founder of Gail’s Bakery Tom Molnar said.