Gail’s launches new buns, cakes, and cookies for spring 2026

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Gail's - Spring table - 2100x1400

Source: Gail’s

Cheesy mushroom buns, stout-infused cakes, and nut-free nutty cookies have been unveiled by Gail’s in its new spring menu.

The high street chain said its latest seasonal offering, which was rolled out at stores and online this week (19 February) was about waking up to flavour. Sweet, spicy and nutty notes celebrate the earth with warmth, texture, and sweetness, it added.

Gail's - Taleggio & Mushroom Savoury Bun, Ham, Cheese & Pickle Challah Knot, and Avocado & Chickpea in Olive Oil Brioche - 2100x1400

Source: Gail’s

Taleggio & Mushroom Savoury Bun, Ham, Cheese & Pickle Challah Knot, and Avocado & Chickpea in Olive Oil Brioche

Among the comforting new launches is the new Taleggio & Mushroom Savoury Bun (rsp: £7.50). This features a mix of shiitake, oyster, and chestnut mushrooms – chosen for their texture and flavour – loaded onto a soft, savoury brioche base with cheddar béchamel. It is topped with Italian Taleggio, and finished with a drizzle of honey and marjoram leaves.

The bun joins other returning savoury bites on the spring menu at Gail’s such as the Ham, Cheese & Pickle Challah Knot (£8.20) and the Avocado & Chickpea in Olive Oil Brioche (£3.60).

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For sweet treats, the new Malted Chocolate & Stout Cake (£5.40) has been crafted with crafted with Irish stout and finished with white chocolate and Irish cream frosting. Designed to mature over 24 hours, the cake uses wholemeal flour and Agrain 03 spent grain flour to amplify its malty undertones and rich chocolate flavours.

There’s also the new SB & J Filled Cookie (£4.30) that captures the “nostalgic flavours” of peanut butter and jam sandwiches in a peanut-free bake. Toasted sunflower seed butter delivers the familiar richness of peanut butter, with a tart raspberry jam bringing balance and brightness at the centre.

These are accompanied by seasonal favourites like the Hamantaschen (£3.20) – a traditional sweet crumbly pastry enjoyed during the Jewish holiday of Purim – Pecan Crumb Cake (£5), Carrot Cake (£4.90), and Tahini Bites (£2.40) which are now even fudgier than before with a sesame and chocolate sauce.

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Hot Cross Buns (£3.30 each, £14 for box of six) are also back for another hop through Easter at Gail’s. They are made with heritage grains and bejewelled with candied peel, cranberries, and sultanas, and spiced with cinnamon, mixed spice, and grains of paradise. New for 2026 is a limited-edition Hot Cross Bun Tote Bag (£15) available in a collection of four pastel colours – green, orange, purple, and blue. Embroidered with a hot cross bun design that mirrors Gail’s seasonal bakery boxes, they have been produced from regenerative organic cotton via a partnership with Re-Wrap.

Gail’s has also unveiled new barista drinks including a Turmeric Latte (£4.80), an Elderflower, Cucumber & Iced Matcha Tea (£5.10), a Sparkling Raspberry & Hibiscus Iced Tea (£4.70), and a Darjeeling & Strawberry Tea (£4.70).

Most recent accounts at Gail’s for the year to 28 February 2025 reported turnover of £219.8m, a 23% incease year-on-year. The company noted it was on track to open 40 new locations within its current financal period as it continues a pursuit of reaching 300 shops across the UK.