Autumn brings a brief but abundant harvest, when the season’s finest ingredients are brought to life in GAIL’s bakeries with creations that are as thoughtful as they are delicious. Rooted in Britain’s fields and orchards, the new menu arriving on 10th September combines hyper-seasonal recipes, autumnal favourites, and much-loved returns. Each celebrates the flavours of the moment, from golden squash and tender leeks to crisp apples and late-summer berries.
Behind each recipe lies commitment to the land and those who nurture it. From trusted producers to the breads and bakes reaching their tables, every step reflects care for quality and sustainability. Autumn may be fleeting, but the thinking behind the menu is lasting: partnerships with WildPress ensure that the apple juice is grown with nature-friendly practices, supporting biodiversity and British wildlife. Similarly, the Bruern Farm Sourdough and Good Earth Loaf highlight soil-positive farming and thoughtful baking, ensuring that great ingredients can be enjoyed year after year.
“Baking has always been an expression of farming and the agricultural cycle, changing with the seasons based on what nature grows at different times of year. Our autumn menu reflects the harvest season – the colour of the new wheat in the fields, the smell of the first milled flours and seasonal vegetables added into new bakes.” Anomarel Ogen, GAIL’s Master Baker
Savouries, Sandwiches & Soups
True to GAIL’s craft, this season’s sandwich champions great bread, paired with the bold and comforting flavours of Autumn:
Squash & Chipotle Fritter on Potato & Rosemary Sourdough, a plant-based celebration of autumn. Crispy squash fritters are layered with charred hispi cabbage, Eaten Alive pickled fennel, rocket and a smoky squash-and-chipotle dip made with Haverstock White plant-based cheese.
New to the Baker’s Table this Autumn, two vegetarian savoury bakes:
Crustless Cheddar, Potato & Caramelised Onion Slice, GAIL’s take on the classic Homity Pie, a recipe born of wartime. Maris Piper potatoes are baked with collard greens, caramelised onions and an egg custard, layered with Quicke’s Devonshire Mature Cheddar. More cheddar and millet seeds top the slice for crunch.
Cheese & Leek Brioche Bun, a pillowy brioche filled with cheddar bechamel and melt-in-the-mouth braised leeks, topped with grated ricotta salata. Inspired by the French classic Poireaux au Gratin, it’s a rich and deeply savoury nod to autumn comfort food.
Warming bowls return to mark the shift in seasons:
GAIL’s much-loved soups return in rotation to mark the shift in seasons, created in partnership with Natoora and served with GAIL’s sourdough and seasonal toppings:
- Seasonal Tomato Soup, an autumnal staple, rich with the natural sweetness of late-summer tomatoes.
- Kale & Parmesan Soup, a robust blend of earthy kale balanced with savoury Parmesan.
- Delica Pumpkin & Farro Soup, a nourishing, grain-packed pumpkin soup, perfect for colder days.
Sweet Treats
GAIL’s bakers are leaning into autumn’s indulgence with seasonal takes on sweet favourites:
- Apple & Blackberry Crumble Cake, a classic autumn pairing baked into a comforting cinnamon cake.
- Skeleton Biscuit, a playful seasonal favourite, brought back as the perfect for Halloween treat.
Made to order barista drinks
Quince & Blackcurrant Iced Matcha, GAIL’s matcha blend served over ice with blackcurrant and quince cordial, sourced from Norfolk Cordials that captures the harvests of late Summer and Autumn. Perfumed, aromatic quince and tangy blackcurrant offset the complex floral notes of the matcha.
Spiced Café au Lait, an elevated twist on the classic. Made with a combination of muscovado and nutmeg to enhance the natural sweetness of the milk with notes of lightly spiced sugar biscuits.
Pantry
- Honey Loaf Cake, rich and moist, made with golden honey, available in selected bakeries.
- GAIL’s classic fruit and nut granola, a timeless favourite for spooning, topping and snacking.
- GAIL’s toasted coconut, rye and maple granola, a new flavour balancing rich toasted notes with the natural sweetness of maple.
