Gail’s has introduced a trio of new bakes made with heritage grains grown and milled in the UK, reinforcing its commitment to sustainable, soil-first baking. The launch includes the Good Earth Sourdough, Heritage Grain Crispbreads, and Heritage Grain & Vanilla Shortbread, each crafted as part of The Wheat Project.

More than 260 tonnes of heritage wheat grown by nine farmers using organic, regenerative methods were cultivated exclusively for this product line. The new Good Earth Sourdough features a robust mix of wholemeal wheat, barley, emmer, spelt, and rye, enriched with cold-pressed rapeseed oil to enhance softness and depth of flavour.

Rounding out the range are the 100% wholegrain Heritage Grain Crispbreads and buttery Heritage Grain & Vanilla Shortbread, now available in all Gail’s locations nationwide.

Image Credit: Gail’s