Member Feature

The Bread Factory

Gerry Moss, who works at The Bread Factory (the company behind the Gail’s bakery chain), has been baking for more than 20 years in New York, California, Hollywood and London, and has worked with such food luminaries as Sally Clark, Wolfgang Puck and Nancy Silverton. He is a graduate of the Culinary Institute of America in New York.

He says he enjoys working at an artisan bakery as they are few and far between, and disappearing from our high streets every year.  Working at The Bread Factory helps him to continue to preserve the very special craft of handmade products; it produces hundreds of specialty loaves.

His favourite is the French dark sourdough.  Made from a natural sour culture which they have developed, this bread takes 48 hours to make from start to finish, and is truly grand in taste with a robust crust.

As well as producing artisan breads, The Bread Factory is always looking to better the overall sustainability of the business, for example by improving work practices and inventory monitoring to reduce food waste.  It has installed a more efficient energy system, and uses GPS tracking to monitor and optimise delivery routes.

www.breadltd.co.uk