Gail’s is launching a summer menu featuring 21 new seasonal bakes and drinks.
In a bid to support small, craft suppliers, the bakery chain’s new menu will feature produce from Natoora, locally produced ferments from Eaten Alive, and loose-leaf teas sourced directly from Darjeeling by Jing.
Among the offerings, Gail’s will be rolling out two new sandwiches with freshly baked sourdough, including dairy-free ‘The Pastrami Rachel’, featuring slow-smoked Cobble Lane brisket, Eaten Alive sauerkraut, and a horseradish-spiked Russian dressing, and ‘The Charred Aubergine & Mint Sandwich’ with aubergine spread, za’atar-roasted globe aubergine, and fresh herbs.
New salads include a chicken, charred corn and jalapeño offering and a vegetable and charred aubergine option, which is based on a quartet of Bold Bean Co beans, roasted courgettes, sun-dried tomatoes and Eaten Alive pickled peppers.
Other savoury options include a sun-dried tomato and artichoke quiche, and a tomato and courgette slice, alongside a new rye and barley sourdough bread.
Across sweet treats, Gail’s is relaunching the pistachio and raspberry bun after a viral debut last year, with other returning favourites including a strawberry and ricotta cake, a mixed berry brioche, and apple and raspberry overnight oats.
Under the summer menu, the craft bakery is also launching three new iced teas in strawberry and darjeeling with sichuan pepper, sparkling raspberry and hibiscus with tarragon, and an iced matcha with elderflower and cucumber.
In partnership with Union Hand-Roasted Coffee, Gail’s has sourced its summer filter coffee from two co-operatives in Ethiopia and Rwanda with tasting notes of lemon, nectarine and honey.
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