Roy Levy

Gail's Artisan Bakery Cookbook
  • Gail's Artisan Bakery Cookbook

  • “Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying.” GAIL’s

    Since opening the first GAIL’s in 2005, the team behind London’s most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL’s take us through the day with inventive, fresh recipes.

    This abundant recipe book brings the spirit of GAIL’s alive. It starts with the essential how-to’s of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it.

    GAIL’s will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper.

    Simply divided into Baker’s Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL’s Cookbook includes:

    White poppy seed bloomer
    French dark sourdough
    Wholemeal loaf
    Brioche plum and ginger pudding
    Buckwheat pancakes with caramelised apples and salted butter honey
    Pizza Bianca with violet artichokes and burrata
    Truffle, raclette and roast shallot toastie
    Teatime sandwiches
    Savoury scones & fruit scones
    Red quinoa and smokey aubergine yoghurt salad
    Baked sardines with sourdough crumbs and heritage tomato salad
    Fregola and chicken salad
    Baked bread and chicken soup
    Tuna Nicoise on toast
    Sourdough lasagna
    Root vegetable and Fontina bake
    Leek and goat’s cheese picnic loaf
    Brown sourdough ice cream with raspberry

Roy Levy (Author) The GAIL’s ARTISAN BAKERY story began in 2005, when founders Tom Molnar and Ran Avidan opened their first bakery in Hampstead to make world-class artisan bread more widely available beyond London’s top restaurants. They teamed up with Gail Mejia, founder of Baker & Spice, to form GAIL’s. Their aim was, and remains, to reinvent the way Londoners think about bread – fresh and handmade – and their neighbourhood bakery – local and beautiful.

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