Gail's bread bakery, London

Pastries

The butter we use, Lescure beurre d’appellation contrôlée, is key to our tasty flaky pastries. We smother it in chocolate or fresh fruit for some morning, lunchtime and afternoon luxury.

Almond Croissant
What makes our almond croissant the tastiest this side of Hampstead? It's what we put in - Lescure (A.O.C.) butter - and what we leave out - the preservatives chemicals and additives. We fold the pastry 80 times to create lovely flaky layers.
Apple Danish
You can actually see real chunks of apple! Low travel miles - we walked them all the way from the Hampstead fruit and vegetable shop. Hand on our hearts no apple puree or tin apples.
Brioche a tete
A soft, light-textured little bun made with eggs, Lescure beurre d’appellation contrôlée (A.O.C) butter, flour, and yeast. Perfect if you're watching your weight its half bread half a sweetie.
Croissant
Quality butter is key to this light, layered and flaky croissant. The butter structure allows us to fold the dough over 80 times. Lescure is one of the few butters worthy of the d’appellation contrôlée (A.O.C) stamp.
Fruit Brioche
We take our lovely little brioche and give it a fruit punch by adding fresh fruit or some homemade Gail's jam. Our jam is made with 80% fresh fruit mixed with a dash of sugar - less than 20%.
Fruit Danish
Crunchy and flaky with a gooey centre of créme patisserie - a combination of whisked eggs, sugar, vanilla, milk and white flour and topped with seasonal fruit.
Pain au Chocolat
We think you can rate a bakery by their pain au chocolat. Put ours to the blind taste test. With top quality dark chocolate and Lescure beurre d’appellation contrôlée, we're quietly confident.
Pain au Raisin
The perfect little snail to accompany your Italian fair trade morning coffee or afternoon hot chocolate.
Talegio and Ham Croissant
The Talegio is the star of this show. It has a strong smell, and yet a sweet and buttery taste.
Pain au Chocolate with Almonds
A pain au chocolate or an almond croissant? It?s a tough choice aright. This delicious morning good is made from white flour, Lescure appellation organic butter, milk powder and sugar. The croissant dough is filled with mouth watering rich dark Valrhona chocolate. Its? the perfect combination of all your favourites. Go on, treat yourself!
GAIL's Chocolate Bobka
There isn't a tastier more exotic way to start your day than with one of our bobkas and an expresso. Traditionally eaten in Eastern Europe, the bittersweet chocolate with creme fraiche makes it feel like a true adults indulgence.
Fresh Apricot Tart
This is a traditional recipe but what makes our apricot tart so special is we source the finest apricots around the UK and use high quality butter by Lescure beurre d?appellation contr?. Organic free-range eggs, caster sugar, flour and double cream are carefully combined to make the compressed golden crust and to top it off, we?ve sprinkled sliced almonds. Apricots are a fruit short in season, so get them while they are ripe and plump. This tart definitely feels like comfort food.
Classic Pecan Pie
Why should this cracking pie only be enjoyed at thanksgiving? This delightful desert is made from a gooey mixture of maple syrup, crunchy peacan nuts, free range whole eggs, caster sugar and flour. It?s simply bursting with flavour, serve it the old school way with piles of whipped cream.