Gail’s has launched a new sourdough loaf along with sandwiches, savoury pastries, and sweet treats, as part of its latest menu rolled out for summer across stores.
The items join salads, overnight oats, and iced teas on a 21-strong line-up of newcomers that the bakery chain said showcases the best of the season, and one which reflects its mission to work with nature to offer nourishing, flavourful, and sustainable food.
Adding to its range of nutritious sourdough loaves is the new Rye & Barley Sourdough (rsp: £5.20), described as ‘satiating, sweet, and complex with full-bodied malt flavours’. Gail’s noted that rye and barley are high in fibre and Beta-Glucans, known to lower cholesterol and support the immune system, as well as being essential in the crop rotation which supports healthy soil.
Earlier this year, Gail’s unveiled another loaf supporting biodiversity and soil health – the Bruern Farms Sourdough, which is enriched further by a blend of heritage emmer, wholemeal spelt, and rye flours. Available at selected Gail’s stores focussed in the southwest until October, the bread is the first to emerge from its sustainable sourcing initiative dubbed The Wheat Project.
Meanwhile, new sandwiches rolled out on the Gail’s summer 2025 menu include The Pastrami Rachel (£7.50), a reimagining of East Coast deli culture and a dairy-free sibling to the classic Reuben. It features slow-smoked Cobble Lane brisket, punchy Eaten Alive sauerkraut, and a horseradish-spiked Russian dressing on Potato & Rosemary Sourdough. There’s also the plant-based Charred Aubergine & Mint Sandwich (£6.90) with layers a smoky aubergine spread made from a blend of flame-roasted aubergine, Haverstock White vegan feta cheese, tahini, lemon zest, and parsley, plus slices of za’atar-roasted globe aubergine and fresh summer herbs in San Francisco sourdough.
For new seasonal savouries, there’s the Sundried Tomato & Artichoke Quiche (£5.30), comprising a buttery shortcrust pastry filled with sundried tomatoes, artichokes, basil, ricotta, mature cheddar, rosemary, thyme and Ezme paste, which is a Turkish condiment of sundried tomatoes, peppers, and pomegranate molasses. And the new Tomato & Courgette Slice (£5.30) is a crustless pie with cherry tomatoes, red peppers, courgette, Quicke’s Devonshire Red cheese, Kalamata olives, and mixed herbs.
Coming off the back of a viral debut last year, the Pistachio & Raspberry Bun (£4.90) sees a butter-rich brioche filled with pistachio frangipane, topped with whipped mascarpone & vanilla cream and pistachio praline, and finished with fresh raspberries. A duo of bakery favourites is rejoining the dessert offering at Gail’s too, including the Strawberry & Ricotta Cake (£4.40) and the Berry & Vanilla Custard Brioche (£4.30).
The high-end bakery retail brand has continued opening new sites in recent weeks as it looks to maintain its estate expansion from the previous year. It currently operates 176 locations across England, from down in Worthing on the south coast up to Prestwich in Greater Manchester. Most recent openings include two in London – on Peter’s Hill next to Millenium Bridge and in Palmers Green – and in Buxton, Derbyshire.
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