How Gail’s took over Britain and made paying a fiver for a loaf no big deal
The IndependentBread is as British as a cup of tea, a Sunday roast or a rainy summer holiday, woven into everything from breakfast to pudding. Whether it’s the comforting crunch of toast drenched in never-enough salted butter, the frugal joy of bread and butter pudding or the humble bacon sandwich – where even that much-derided processed white-sliced can hold its own – bread is a constant, ever-present staple in British life. After decades of industrialised, supermarket fare, we’re rediscovering the joys of “real bread” – the kind that crackles when you slice it and leaves a dusting of flour on your fingers. open image in gallery We’ll gladly queue for hours and pay over £5 for what used to be just toast Bread has even ascended to the hallowed halls of fine dining. But it also turned bread into a chemically enhanced imposter, full of additives and preservatives – a fluffy white lie that we’ve been swallowing for years.
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