Recent social media posts
27/05/2026
A breakfast of champions. The perfect way to welcome in the new season.
With summer berry brioches, fruity breakfast pots and seasonal cakes, our new menu is full of everyday favourites and weekend-worthy treats.
24/05/2026
On Wednesday, we welcomed friends to our home in Camden to celebrate our new Summer Menu.
A long colourful table took over our local square, where we served huge platters of summertime salads, bright cocktails and seasonal cakes and our artist in residence brought to life the table with her beautiful drawings.
People talked long into the evening, rekindling old connections and making new ones. It finally feels like summer is here. We can’t wait to see you at the next gathering.
24/05/2026
A summer table, shared properly.
This week’s preview brought together friends of GAIL’s for an evening of live music, seasonal dishes and drawings by Emma Cantley. There’s something special about gathering outdoors in summer. Passing plates, pouring another glass, making room for one more person. The small rituals that turn food into connection.
Thank you for spending the evening with us.
23/05/2026
We pour a lot of love and work into our previews. Behind the scenes and long before the evening, we’re cooking, prepping, flower arranging, table setting, drawing, drink filling and of course, weather checking.
Here’s a sneak peek at our process.
21/05/2026
Our new Summer Menu is here, with bright drinks, generous loaves, and seasonal savouries and desserts.
Gather your friends and take a seat. The table’s set for summer.
Photography .
21/05/2026
Our new Summer Menu is here, with bright drinks, generous loaves, and seasonal savouries and desserts.
Gather your friends and take a seat. The table's set for summer.
Photography
30/04/2026
Our fresh and floral Elderflower Iced Matcha.
Made by layering ’s elderflower cordial with natural spring water and ceremonial grade matcha from our friends at and .
Think elderflower blossoms in bloom, dew covered grass and freshly mowed lawns. A sip of spring.
27/04/2026
Our Mini Avocado & Chickpea has had a little makeover, with a new brioche bun, chickpeas from and a brighter salsa verde.
Soft and fragrant, our new brioche is gently enriched with olive oil, aquafaba, roasted cashew butter, and apple purée. We’ve also added heritage grains – a type of wheat that’s more climate resistant, rich in flavour, and often better for you, too.
25/04/2026
Layers of pistachio and chocolatey pastry melt together in this fudgy breakfast treat.
Our Pistachio & Chocolate Croissant is drenched in in demerara syrup, fill and top it with pistachio frangipane, pistachio marzipan and finish with nibbed pistachios and icing sugar.
23/04/2026
Sometimes you need more from lunch than a simple refuel. For the days when you fancy making something more indulgent, we wanted to share the recipe for our Taleggio & Mushroom brioche.
Rich with flavour and irresistibly cheesy, they’re lovely with a simple salad or soup. Recipe in the comments and on our journal via the link in bio.
22/04/2026
The only thing better than a morning run? One that ends at the bakery.
Knead for Speed returns this summer. A community run series built around movement, good company and well-earned pastries at the finish line.
Want to take part? Email [email protected]
20/04/2026
Sparkling, botanical, and rich with raspberries.
Fruity and floral, with a pinch of Szechuan pepper.
Our iced teas are back – here’s to (hopefully) sunny days ahead.
19/04/2026
How much protein do we really need, and where should we be getting it from?
We’ve all heard about the merits of a diet high in protein – the macronutrient that’s now added to everything from cereals to bread. At the same time, finding new protein sources matters more than ever.
We spoke to registered nutritionist Charlotte Radcliffe to find out the truth behind the hype, and why plant sources (and beans in particular) deserve more space on your plate. Now on our Journal via the link in bio.
16/04/2026
Our Raspberry Filled Cookie, made with sunflower butter and baked until just set.
A sweet nod to the sandwiches many of us grew up with.
15/04/2026
Three pairings, put together with balance in mind.
Elderflower Iced Matcha with Pistachio, Lemon & Rose cake. The elderflower lifts the cake and enhances its bright, floral notes.
Iced Turmeric Latte with Pecan Crumb Cake. The spice rounds into the pecans, each softening the other.
Iced Latte with Tahini Bites. Coffee brings out the deep, roasted notes of the sesame.
Simple combinations, where each element has a role.
13/04/2026
From parmesan crumb-coated chicken thighs to crunchy radish, coriander cress and velvety chickpeas.
Thoughtfully layered sandwiches, made for a lunch to look forward to.
10/04/2026
Our new Bread of the Month is the San Francisco – the quintessential white craft sourdough. Light, creamy and versatile, it has tangy fermented notes, a mild sweetness, an open crumb and dark, crackly crust.
The San Francisco Sourdough is the whitest sourdough in our range. But it’s not strictly white, as we add wholemeal and heritage grains (a type of wheat that’s more climate resistant, rich in flavour, and often better for you, too).
This loaf is an all-rounder – great for sandwiches, brunch, soups, the lot. For quick recipe, wilt some leeks until soft, spread some sourdough with ricotta or stracciatella, and then layer the leeks on top with good anchovies. Finish with chilli flakes and lemon zest.
09/04/2026
Bring on the sun. Our new Turmeric Latte, served iced or hot, is made with turmeric and ginger, spiced with cinnamon and lightly sweetened with maple syrup. Pair with your choice of milk or enjoy as a warming tea.
08/04/2026
Fudgy, filled with chocolate chips and topped with a sesame and chocolate sauce. Our new Tahini Bites are perfect for a pick-me-up.
We’ve also added heritage flour to the new recipe – a type of wheat that’s more climate resistant, rich in flavour, and often more nutritious.
06/04/2026
Aromatic. Creamy. Fruity. Floral.
Our Iced Drinks Menu is coming soon, back for the brighter months and with some exciting new additions.
Pop in from Tuesday this week to be the first to try them.
01/04/2026
This weekend we hosted an evening of intimate acoustic music, welcoming artists and to our Hampstead Reading Rooms.
The two local talents created a memorable live experience, blending soul, pop and jazz with authentic songwriting.
Our next live music event is on 25 April. Sign up to our newsletter to be the first to know about tickets.
31/03/2026
Last week we celebrated the launch of Companion #2, gathering collaborators and friends who helped bring the magazine to life.
We want to share a heartfelt thanks to everyone who made the evening so special – from our wonderful guests, to for their stunning gallery space, for the incredible food, for her floral artistry and for capturing the evening so beautifully.
Now to get started on #3.
30/03/2026
Our embroidered Hot Cross Bun Tote comes in four pastel colours, made with regenerative organic cotton in partnerships with re-wrap.
We have a small number of bags available for nationwide delivery on our website, otherwise you can find them in our bakeries until Easter.
Address
87 Lauriston Road
London
E9 7HJ
To reach the location at Lauriston Road in London, you can use public transport by taking the Overground to Hackney Central Station or Bethnal Green Station and then walking towards the spot. Alternatively, you could also take a bus to Victoria Park Road or Lauriston Road stops.
For those who prefer to drive, there is a car park located on Victoria Park Road that you could use. You may also be able to find street parking nearby if available. However, be sure to check for restrictions and charges beforehand.
Opening Hours
| Monday |
7am - 7pm |
| Tuesday |
7am - 7pm |
| Wednesday |
7am - 7pm |
| Thursday |
7am - 7pm |
| Friday |
7am - 7pm |
| Saturday |
7:30am - 7pm |
| Sunday |
7:30am - 7pm |
Alerts
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What people say
GAIL's Bakery on Lauriston Road in London is a must-visit for anyone who appreciates good, honest food. Their San Francisco loaf is a prime example of their commitment to using only the best ingredients - made with flour, yoghurt, milk and water, it's not only delicious but also fosters a good diversity of bacteria for improved gut health. And if you're looking for something sweet, their cinnamon sugar croissant buns are a Saturday morning treat that can't be missed.
But GAIL's Bakery isn't just about bread and pastries - their Strawberry and Ricotta cakes are back in the bakery and are freshly baked throughout the day. And if you're in the mood for something savoury, their Tomato and Artichoke Quiche is cased in buttery shortcrust pastry and filled with sundried tomatoes, artichokes, creamy ricotta, mature cheddar, rosemary and thyme. They even season it with spicy Ezme Turkish paste made from sundried tomatoes, peppers and pomegranate molasses.
And let's not forget about their bagels - the smoked salmon and pastrami bagels come with a kick thanks to their friends at [unspecified]. But what really sets GAIL's Bakery apart is their commitment to using ingredients that are good for your gut health. Their fermentation specialists have perfected the process of transforming humble cucumbers into something truly special.
Overall, GAIL's Bakery on Lauriston Road is a gem of a coffee shop and breakfast & brunch restaurant that serves up delicious food made with care and attention to detail.
