Recent social media posts
18/08/2026
The summer holidays are nearly over. You’ve almost made it.
For the final stretch, we’re making breakfast and lunch with little ones a little easier.
From 17–31 August, bring the kids into any GAIL’s bakery and we’ll have complimentary children’s activity books, crayons and tote bags to keep small hands busy while you enjoy your coffee (hopefully while it’s still hot).
A little something for them. A moment for you.
*Available with a minimum £15 spend in bakery, while stocks last.
12/08/2026
We thought we were buying incredible ingredients. Over time, we realised we were building relationships with the people behind them.
In a way, the Craft Community began almost twenty years ago. We just didn’t have a name for it yet. It grew from finding people doing something brilliantly, sharing their obsession with good food and wanting more people to know about it.
Over the years, we realised these relationships could be about more than what we bought from each other. We could share ideas, learn from each other and make better food together.
The community was already there. We just thought it deserved a name.
11/08/2026
Flavour is what makes you stop, pick up your fork and go back for another bite. It’s what you remember long after the plate is empty.
Behind those moments are people who’ve spent years working out how to make something taste that good. Better ingredients, more time, care over the details. Because when people care that much about flavour, you end up with food you can’t stop thinking about.
06/08/2026
What happens when you gather some of the best craftspeople you know around one table? Good food, of course. Good w**e too. But most importantly, great conversation.
Pull up a chair. We’d love you to meet a few of the people around the table.
05/08/2026
What makes a better loaf? Well, it actually all starts with the soil.
When you start with healthy land, you end with more character in the flour.
Minimally shaped and baked with a dark, substantial crust, the Bruern Farms Sourdough has a soft crumb, delicate notes of malt and the gentle sweetness of the grains themselves.
Full of complex, unfolding flavours, just how it was always meant to be.
04/08/2026
Grow the grain differently, and you have to bake differently too.
Heritage grains ask more of us. More experience, attention and patience. You can't force them. You have to work with them.
That's where craft comes in, really. Our hands are the bit in between. The field on one side, the bread on your table on the other.
03/08/2026
Turns out the best grains are also the hardest to work with.
Henry grows heritage grains for us at Bruern Farms – old varieties of wheat that most farms don’t grow anymore as they can be a little unpredictable and stubborn.
We'd still choose them every time though. More flavour, more character, more sustainable to grow. And yes – way more effort. But worth it.
02/08/2026
Meet Henry, the farmer behind Bruern Farms. A long-time friend and a true farming pioneer.
He's turned his family farm into a place for experimentation – exploring heritage grains, milling his own flour and planting crops that nourish the soil.
As bakers, we were really excited to work with Henry and see what this could mean for our bread. The result is the Bruern Farms Sourdough loaf.
22/07/2026
Last week, we welcomed Bannister to our Southwark Fire Station Bakery to talk about her latest novel FIVE – a thrilling exploration of trauma, belonging and hope.
As well as insights from the author, guests were treated to a signed book, cinnamon bun and our Mixed Olive Sourdough.
Read our Journal to find out more about how the evening unfolded – plus how to attend our next book launch.
23/06/2026
The forecast calls for iced drinks.
Whether you’re stopping by for a Plum Matcha, a Black Sesame or a Tiramisu Cold Brew, we’ve got something cold waiting for you.
Perfect for warm walks, sunny lunch breaks and finding a shady spot for a few quiet minutes.
Address
4-6 Seymour Place
London
W1H 7NA
To reach Seymour Place in London, you can take the bus or tube to Edgware Road station or Marylebone station. Alternatively, you may choose to drive and park in one of the nearby car parks. From there, it is a short walk to the bakery and coffee shop or breakfast & brunch restaurant, whichever you are looking for.
Opening Hours
| Monday |
7am - 7pm |
| Tuesday |
7am - 7pm |
| Wednesday |
7am - 7pm |
| Thursday |
7am - 7pm |
| Friday |
7am - 7pm |
| Saturday |
7:30am - 6pm |
| Sunday |
8am - 6pm |
Alerts
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What people say
GAIL's Bakery in Seymour Place is a must-visit for anyone looking for a delicious breakfast or brunch experience. Their commitment to good, honest food is evident in every dish they serve. One of their standout offerings is the San Francisco loaf, made with only flour, yoghurt, milk and water. This unique combination of ingredients not only provides a distinctive tang and sourness but also fosters good gut health.
For those with a sweet tooth, GAIL's Bakery offers delectable treats like the Saturday bun run - golden, flaky croissant pastry filled with cinnamon, brown sugar and butter and tossed in cinnamon sugar. The Strawberry and Ricotta cakes are another popular choice - polenta and ricotta cake topped with sliced strawberries that are freshly baked throughout the day.
If you're in the mood for something savoury, try their Tomato and Artichoke Quiche cased in buttery shortcrust pastry and filled with sundried tomatoes, artichokes, creamy ricotta, mature cheddar, rosemary and thyme. The addition of spicy Ezme Turkish paste made from sundried tomatoes, peppers and pomegranate molasses adds an extra kick of flavour.
Their smoked salmon and pastrami bagels are also worth trying - thanks to their friends who specialize in fermentation which transforms the humble cucumber into something truly special. All these dishes are not only delicious but also good for your gut health.
Overall, GAIL's Bakery is a fantastic choice for anyone looking for high-quality breakfast or brunch options that are both delicious and nutritious.
