Brits, is your local on this list? Gail’s named 2025 top bakery chain : 170 sites and 20 in London

Gail’s has been declared Britain’s best bakery retailer for 2025, a decision that caps years of brisk expansion and a shift in how the capital snacks and sips its morning coffee.

Gail’s takes the crown in 2025 awards

Gail’s has won Bakery Retailer of the Year at the Baking Industry Awards 2025, edging past Bird Bakery, Lidl and M&S after a nationwide judging process using mystery shoppers. Assessors scored everything customers notice first, and last: flavour and freshness, coffee quality, ingredient sourcing and staff interaction. In a separate category, Craft Bakery Business of the Year went to Grant’s in Northumberland, signalling that independents and chains can both set high standards.

Gail’s is the Baking Industry Awards’ Bakery Retailer of the Year 2025, praised for product quality, responsible sourcing and confident service.

The decision reflects the chain’s reach and its execution. Gail’s now runs about 170 sites across the UK. More than 30 new locations joined the estate in the past year as the brand pressed on with its mission to take craft techniques mainstream. Judges highlighted a focus on diverse grains, ties to British farming and well-trained teams who can talk through a loaf or recommend a bun without the hard sell.

A chain built on grains, training and steady growth

Gail’s has become a London fixture by blending artisan aspirations with chain reliability. The menu skews familiar but carefully made: laminated croissants, glossy cinnamon buns, seeded sourdoughs and sturdy sandwiches such as chicken salads in crusty rolls. The offer lands in neighbourhoods as varied as Walthamstow, Shoreditch, Stoke Newington and Primrose Hill, where footfall from commuters and weekend walkers fuels strong morning and lunchtime trade.

The brand’s sourcing strategy matters. Using British-grown grains where possible stabilises supply and supports local mills. A broader range of flours brings texture and flavour to loaves and bakes, while long fermentations help consistency. Staff training fills the final gap. Baristas dial in espresso early; front-of-house teams guide indecisive customers to a reliable pick; bakers work to a schedule that rewards early birds without leaving late afternoon shelves bare.

What the judges looked for

• Consistent product quality across locations, from crumb to crust.
• Coffee and drinks prepared with care, not as an afterthought.
• Transparent sourcing and use of a range of grains.
• Warm, informed service that can handle a rush.
• Growth that doesn’t dilute standards or bin too much stock.

170 sites nationwide and 30-plus new openings show scale; maintaining freshness and service at that pace clinched it.

How the awards shook out

The london map: every Gail’s address you asked for

Here are 20 central and neighbourhood Gail’s sites in London, spanning shopping streets, stations and residential hubs:

• Hampstead, 8 Hampstead High Street, NW3 1QH
• Marylebone, 8 Marylebone High Street, W1U 4PE
• Fitzrovia, 23 Tottenham Street, W1T 4RJ
• Soho, 128 Wardour Street, W1F 8ZL
• Covent Garden, 2 Neal’s Yard, WC2H 9DP
• Shoreditch, 64 Redchurch Street, E2 7DP
• Kings Cross, 1 Granary Square, N1C 4AA
• Islington, 305-307 Upper Street, N1 2TU
• Clapham, 35 Clapham High Street, SW4 7NA
• Battersea, 146 Battersea Park Road, SW11 4NA
• Hackney, 91 Broadway Market, E8 4QJ
• Marble Arch, 4-6 Seymour Place, W1H 7NA
• Buckingham Palace Road, 22-24 Buckingham Palace Road, SW1W 0QP
• Spitalfields, 11 Lamb Street, E1 6EA
• Neo Bankside, 70 Holland Street, SE1 9NX
• Baker Street, 240-242 Baker Street, W1U 6TR
• St John’s Wood, 5 Circus Road, NW8 6PD
• South Kensington, 45 Thurloe Street, SW7 2LQ
• Maida Vale, 237 Elgin Avenue, W9 1NJ
• Notting Hill, 138 Portobello Road, W11 2DZ

With 20 addresses across the capital, most Londoners now live or work within striking distance of a warm bun.

What to order and when to go

Morning runs hot. Croissants leave the racks early, cinnamon buns follow and sourdough loaves move steadily until lunch. Arrive before 10am for the widest pastry choice. If you prefer a calmer counter, mid-afternoon can be gentler, though some specials may have gone.

Regulars talk up the cinnamon bun for a sweet hit and a seeded sourdough for the week’s sandwiches. The chicken sandwich often sells briskly at lunch. Coffee service aims for balance rather than bitterness. Ask for a recommendation if you switch between milk and black—baristas will nudge you to the right roast strength.

If you care about ingredients

Diverse grains are more than a slogan. Blends of wheat, rye or spelt change texture and depth. Wholegrain portions bring fibre, which helps with satiety and steadier energy. If you track allergens, check labels or ask staff. Recipes evolve and cross-contact is a risk in mixed bakeries. Sourdough’s tang isn’t just flavour; long ferments can make bread easier to digest for some people, though it does not remove gluten.

What this means for your high street

For commuters, the award signals consistency. You can expect similar standards whether you’re near Granary Square or Portobello Road. For local economies, a busy bakery anchors daytime trade and draws shoppers who will also pick up fruit, milk or a magazine nearby. For rivals, the message is plain: keep the coffee sharp, invest in training and show your sourcing.

There’s a practical angle too. If you’re budgeting, consider splitting a large loaf for the week and freezing portions. It stretches value and reduces waste. If you want speed, watch the queue flow. A second till often opens at peak. Decide before you reach the counter and you’ll move faster than the latte art.

How to judge your own favourite bakery

Run a quick, three-item test. Buy a croissant, a plain sourdough and a black coffee. The croissant should be crisp outside and tender inside, not oily. The sourdough should spring back when pressed, with an even crumb and a clean, wheaty aroma. The coffee should taste balanced without milk. If two of the three shine, you have a reliable stop.

If you prize sustainability, watch for clear labelling on flours and seasonal bakes, and ask how leftovers are handled. Donation partnerships, next-day reductions and smaller late bakes can cut waste without bare shelves.