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  Ah, Sourdough September, quite possibly our favourite month, other than Christmas anyway! Sourdough is at the heart of Gilda; it’s the lifeblood of the bakery. Therefore, this month, we are really shouting about our bread and processes! This Sourdough September, we will be introducing our breads. Our Taste of Kent award-winning Country Sourdough is made from organic white flour, 15% wholemeal flour, water, and salt, it’s the lifeblood of our bakery and is used as the base for many of our breads. The dough is fermented for 36 hours, harnessing the power of wild yeast; the process creates a mellow, mildly sour flavour. It has a rugged crust and a light, airy crumb. Available in a classic ‘country’ shape, a country-long shape, or baked in a tin for perfect square slices for your toaster. Olive sourdough: Our olive sourdough is a mix of Greek kalamata and green olives, a sprinkle of herbs and our classic sourdough base. Sliced and dipped in olive oil, this Mediterranean inspired loaf is perfect alongside Italian dishes. Seeded sourdough: A round loaf coated in a mix of roasted pumpkin, sunflower, poppy, and sesame seeds, adding a bold nutty flavour and pleasant crunch. Excellent with a wintery bowl of soup or a summery salad. Malted sourdough: A darker, richer loaf made with a blend of malted grains and wheat flour. Coated with toasted oats and baked in a tin, the malted sourdough gets its distinct sourdough flavour from our much-loved wild yeast starter and a two-day fermentation process. The baker’s choice for marmalade on toast. Rye: This slow-fermented loaf is made with 100% rye and has a symphony of flavours; fennel seeds, black treacle and Guinness. Sticky and moorish, the flavour only improves over a few days. Enjoy thinly sliced, with cream cheese and salmon. Fruit sourdough: A sweet loaf bursting with apricots, figs, dates, sultanas, currents, and raisins, all soaked in red wine and infused with cinnamon, star anise, cloves, and ginger. Perfect toasted, this is a great addition to any breakfast table. Camembert and spring onion sourdough: The ultimate addition to your cheeseboard, this sourdough loaf is filled with smooth, creamy camembert and finely sliced spring onions. At Gilda, we proudly support local businesses and use Chaucer Camembert produced by Cheesemakers of Canterbury just down the road. Ciabatta: Ciabatta is an Italian bread style that takes its name from the Italian word for ‘slipper.’ These slipper-shaped loaves have a thin, crackly crust and a very open structure. Our ciabatta is made with a rye sourdough levain, giving excellent flavour, texture, and loads of nutritious goodness. Split one open and stuff it full of your favourite fillings for a fantastic deli-style sandwich. Cheddar & chorizo sourdough: A loaf not for the faint of heart! A weekend special here at Gilda, this sourdough blends spicy, hot chorizo sausage and a crumbly, mature cheddar. An explosion of flavour, best experienced on its own or as a very indulgent side to a light supper. Did you know Sourdough is also better because your gut is packed with nutrients, healthy carbs, fibre and iron? If you haven’t already explored our Sourdoughs, you really must – they’re all incredibly unique and delicious in their own right. Next time you’re in, try something different! Pre – order our breads here – https://gildabakery.com/product-category/bread/ The Real Bread Campaign This fantastic campaign highlights the importance of real bread, educating consumers about the processes and connecting them with honest, amazing bakers – they champion real bread and the bakers behind it! It’s essential to buy authentic, honest bread, understand the process and ingredients used, read about the nutritional benefits, and support local bakers where you can, not just us – real bread is the best. Read more here – https://www.sustainweb.org/realbread/

Hello Canterbury!As of the end of July, you can now find us in Canterbury on Thursdays and Fridays,selling a selection of our favourite bakes.Located just down from Canterbury West Station, set off the road in front of the multi-story car park, passers can pick up an award-winning loaf of sourdough, our specialtybread or freshly baked pastries on their way to work.With a presence in the city, we can now supply many loyal customers who can’t alwaysmake it out to us at the bakery.We shall see you there.Thursdays and Fridays8 am – 2 pmStation Road west, Canterbury (100 yeards from the Canterbury West station and Goods shed).

We listened and have introduced our very own Gilda Sourdough Baking classes! As of June, we will start offering Sourdough Bakery classes to the public. Suitable for all levels of baking, the courses will allow people the chance to get to grips with dough and learn from our team of expert bakers the secret behind the best loaves of Sourdough. Not only will guests have the chance to get hands-on and make and bake their own bread, but there will also be the chance to taste some fantastic handmade sourdough pizza with a glass or two of something, all while meeting like-minded people. Classes will last approximately 6 hours, are very informal, and take place on-site at our open bakery. Everyone will have the chance to learn the secrets of our Sourdough while also making their own to take home. And, it won’t just be Sourdough you’ll be taking home; we will also include a complimentary banneton, a selection of our signature pastries, recipes and a very handy scraper. For more information on the class dates, and times, head to the experiences section on the website. Ticket price – £155 pp

We are absolutely thrilled to announce that we are double finalists in this year’s Taste of Kent Awards. Organised by local food and drink ambassadors, Produced in Kent, the results for the 2023 TOKA where revealed in early May, and much to the delight the team revealed not one but two products in the Savoury Bakery Category, our classic Gilda Country Country and Olive Sourdough Focaccia. Having opened just over a year ago, in May of 22, we are so thrilled to achieve such a prestigious Kentish award. All of the team have such passion and drive for what they do, and our business and products continue to improve week on week! The Country sourdough has been a staple for the team and remains a popular choice among customers who continue to travel from far and wide to pick up a loaf, while the Olive Focaccia is a reasonably new recipe, but is also a clear favourite especially among the staff. Jon says: “We are thrilled to have two of our bakes selected at this year’s Taste of Kent Awards. Myself and the team have been working extremely hard over the past few months to take Gilda to the next level in terms of our products and this really is the recognition that the staff deserve. It’s so great to know that our bakes are enjoyed as much as we enjoy them!” Winners of this year’s awards will be announced at the Taste of Kent Food & Drink Festival happening on the 15th June at the Gulbenkian, University of Kent where Gilda will have a stall alongside all of this year’s other finalists. This event will be open to the public and trade.