Gail’s Bakery unveils sourdough made with regenerative grains for World Earth Day

Gail’s Bakery has unveiled a new sourdough loaf made entirely from regeneratively farmed heritage grains, with the product going on sale to coincide with World Earth Day on 22^nd April.

The Good Earth Sourdough, described by the London-based bakery chain as the first loaf on its bakers’ table to use soil-positive and regeneratively farmed grains, represents a departure from conventional supply chain practices. Rather than sourcing grains to a predetermined specification, Gail’s asked ten farmers to grow whatever grains their soil required, with the bakery committing in advance to purchasing the entire yield regardless of what was produced.

The farmers involved in the project planted and harvested a range of heritage grain varieties specifically for this loaf, including Miller’s Choice, Torth y Tir, Solina and both winter and spring population wheat. All ten farms operate according to soil-positive and regenerative principles, prioritising practices that aim to restore and maintain soil health rather than deplete it. The approach is also intended to increase biodiversity across the land used for cultivation. Once harvested, the grains are processed by millers using traditional techniques that, according to Gail’s, date back hundreds of years.

The finished loaf is made from a blend of wholemeal wheat, barley, emmer, spelt and rye, a combination the bakery says contributes both to flavour complexity and nutritional variety. It also contains British-grown cold-pressed rapeseed oil, included for its flavour and the softness it lends to the crumb. The loaf is round and relatively flat in shape, and has been left unscored, allowing it to open naturally during baking and develop what the bakery describes as a moonlike crust.

Regenerative agriculture has attracted growing interest from food producers and retailers in recent years, as concerns mount over the environmental impact of industrial farming methods. Proponents argue that regenerative practices can improve soil carbon sequestration, reduce erosion and support wider ecosystem health, though the term itself remains without a single agreed regulatory definition.

Gail’s, which operates bakeries across the UK, has positioned the launch as part of a broader commitment to sustainable food systems. World Earth Day, observed annually on 22^nd April, is widely used by food and drink brands to highlight environmental initiatives – and this particular initiative comes with a delicious flavour to boot.

Food Desk

The Good Earth Sourdough is available now at Gail’s bakery locations across the UK. For further information visit the brand’s website here.