Gail’s is set to open its most sustainably built bakery yet on Southwark Bridge Road in south London.
The new site is based in the historic former London Fire Brigade building, which Gail’s noted was an “apt location to trial ideas designed to reduce the pressure on our overheating world”.
Opening later this month, it is said to reflect Gail’s dedication creating positive changes through thoughtful design and responsible practices, with every detail of the space having been carefully considered through the following three key principles:
- Waste Not – All materials are selected for future reusability such as counters designed for disassembly and stainless steel favoured over PVC-based elements. The tiles are leftovers from previous bakery fitouts, and the flooring is made from reclaimed timber from an old gymnasium. In addition, original features of the historic building such as the glass screen, the staff room, and the wall panelling have been preserved.
- Craft with a Conscience – Gail’s has collaborated with social enterprises and sustainable designers to ensure the bakery is a model of environmental responsibility. This includes the communal table made from a locally sourced black poplar tree by Goldfinger, countertops and front panels crafted from 100% recycled and recyclable materials by Smile Plastics, and 3D printed lighting fixtures.
- Healthy Spaces – Creating a welcoming and uplifting environment for its team is also a priority for Gail’s. The bakery has been designed to ensure that all spaces, including the back of house, are visible and integrated into the customer experience, with daylight sensors adjusting the lighting levels based on natural light, optimising energy efficiency throughout the day.
Gail’s confirmed sustainability was an integral part of its business strategy. It said it aimed to retain and restore original features wherever possible at its bakery stores, like the high ceilings of Golders Green, the safes of Southfields and Harpenden, and the carriage lights of Tunbridge Wells.
The firm also noted that adaptive reuse means the energy-intensive process of demolition and new construction is avoided, giving further examples of fit-outs at its recently opened sites in London St Pancras and Chelmsford. At St Pancras, a baker’s table features marble reused from its Abbeville Road bakery, while its new Chelmsford store uses Forest Stewardship Council-certified timber for all joinery and has kitchen flooring comprised of 35% recycled content that is adhesive free, thus easy to recycle later.
As a demonstration of its commitment to reducing waste, Gail’s produces a Waste Not range of bakery products made with yesterday’s surplus bread and by-product ingredients like cheese off-cuts. The range includes its bestselling Waste-less Sourdough, which was reformulated last February with new inclusions of emmer, spelt, rye, and barley to improve nutrition and flavour. This use of ancient grains sees Gail’s partner with 10 nature-focussed farmers working to improve soil health, biodiversity, and carbon sequestration on their land.
Other sustainability initiatives include saving 900 food miles by making its oat milk with British oats that are all grown, milled, produced, and packed within a 100-mile radius. Gail’s also sources cow’s milk from Brades Farm near Lancaster, which contributes a 30% reduction in natural feed emissions.
Lastly, its bakeries partner with local charities to share any bakes left at the end of each day – Gail’s said it has shared the equivalent of 80,000 meals so far.
The company is now planning to implement what it’s learnt through its latest project in future bakery builds. As of 5 December, Gail’s was operating an estate of 153 bakery shops across England – it has since added its first and second outlets within train stations at St Pancras and London Bridge.
In its most recent financial results, Gail’s revealed it was looking to maintain a similar rate of expansion to the 21 new openings during its FY24 period. It reported a 28% increase in revenue up to £179m for the year ended 29 February 2024.
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