UK bakery chain has developed a sourdough made from surplus loaves to cut down on food waste

By Gill Hyslop

- Last updated on GMT

Waste Bread is a sourdough made from leftover breads and rolls that are turned to mulch. Pic: Gail's Bakery
Waste Bread is a sourdough made from leftover breads and rolls that are turned to mulch. Pic: Gail's Bakery

Related tags Uk Food waste Gail's Bakery sourdough

Gail’s Bakery has developed Waste Bread, which it will be launching it its outlets next month.

Waste Bread is made by mulching down surplus loaves, rolls and bloomers and turning it into a porridge, which is then added into a new batch of dough.

As each set of leftovers is different, every loaf will have its own slightly distinct taste.

Gail’s Bakery – which has 43 sites in London, Oxford and Brighton – will introduce the sourdough in its stores on October 11 at a cost of £4.20 ($5.50) a loaf.

Complicated process

According to Tom Molnar, CEO and co-founder of Gail’s, the sourdough took nine months to perfect, as it was a “complicated”​ process.

“This is the first ever bread made out of ‘waste’ bread [and] continues the company’s commitment to sustainability and the reduction of food waste. The team are excited about the difference in sustainability this product will make,”​ he said.

He noted the price point is the same as other handmade, traditional sourdough.

“It takes into account the complicated process, as well as the skill and time involved in making this unique bread.”

Committed to sustainability

The bakery is committed to being as sustainable as possible.

Next month, the chain is also rolling out 100% compostable coffee cups, cutlery made from potato starch and unbleached paper boxes and carrier bags.

“Our promise is to be authentic and thoughtful with all that we do. We’re lucky to have passionate bakers creating exceptional food every day, and the Waste Bread is a great example of our expertise and passion further aligning with the values of our communities,”​ said Molnar.

“Growing up with a love of baking, there’s nothing more rewarding than developing a new bread and seeing it on our bakeries’ shelves,”​ added development baker Roz Bado.

Related topics Ingredients Bread Sustainability

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