When Gail set up The Bread Factory in 1993, the name was as tongue in cheek as Manchester’s Factory Records. The process and produce were light years away from the industrialised bakeries, manufacturing brick-like bread. Our bread is hand-made with patience, skill and the best ingredients. Much has changed at the bakery; innovating for some of the best chefs in London and the UK means the benchmark keeps getting higher and higher and our menu longer and longer. But at the heart of it, everything remains the same: many favourite recipes, our like-minded suppliers, the original team and most importantly soulful, delicious and healthy bread.
Gail Stephens wanted to make bread as it was, hundreds of years ago. With responsibly sourced ingredients, time to let the good flavours develop and made without fuss. In 1993 The Bread Factory was born, with most of the original breads still being made today, from the very same sourdough starters.
A few years into the journey, Ran Avidan and Tom Molnar (who had their own bread dreams) met Gail. They were gobsmacked by the breads they'd tried from Gail's other opening, the legendary Baker & Spice. Together with a talented team, the three set out with the purpose of baking simply and beautifully. A number of London's leading Michelin star chefs and top retailers liked and took our bread - and still do today.
Almost a decade later, under Dean Arbel's management we still maintain the same purpose of baking simply and beautifully. Additionally Dean's focus is on being dependable, when we say we'll do something, we do it. We strive to find out our customers' needs, whether it's having a team on call seven days a week, or your order delivered on time (365 days a year), or the highest levels of BRC food safety accreditation, or creating a bespoke product for you. Balancing rigour with creativity and innovation isn't easy. It's only possible because of a talented team (with a broad range of skills) who make The Bread Factory what it is today.