At Gallio, bread isn’t something that arrives on the side. It is where the meal begins.
Our signature dough is made in-house using ancient grains, given time to prove overnight and baked throughout the day. From fluffy pita and sesame-crusted simit to cheese manakish, Turkish pide and za’atar flatbreads, each bread is made for tearing, dipping, filling and passing around the table.
Our story started with a simple question: could we make better bread?
That led us through the bread-making traditions of Turkey, Greece, the Levant and the wider Eastern Mediterranean. Across the region, bread takes many forms, but its place at the table remains the same. It is used to scoop mezze, wrap grilled meats, carry spices and sauces, and make sure nothing good is left behind.
Those traditions shaped the way we cook today. Bread remains the starting point for our menu and the thread that ties the table together.
Einkorn, emmer and spelt form the base of our signature ancient-grain dough, giving it a distinctive depth of flavour.
We make the dough in-house and leave it to prove overnight. That time is an important part of the recipe, allowing the dough to develop before it is shaped and baked throughout the day.
There are no shortcuts. Just grain, time, technique and the rhythm of making bread every day.
Soft, fluffy and made for dipping, our pita is served warm from the oven. Tear it into hummus and baba ganoush, use it to scoop up mezze or fill it with shawarma and crisp salad.
Pide is a Turkish bread shaped around its toppings before being baked. Crisp at the edges and soft through the middle, it is made for slicing and sharing across the table.
Simit is a sesame-crusted bread associated with bakeries and street stalls across Turkey. Its golden crust and nutty sesame flavour make it equally at home beside breakfast dishes or a table of mezze.
Our flatbreads provide a canvas for ingredients and flavours from across the region, from za’atar and cheese to slow-cooked meats, vegetables and fresh herbs. They arrive sliced, warm and ready to share.
A staple of Levantine baking, manakish begins with soft dough and a generous topping. Our cheese manakish is warm, rich and particularly good when everyone claims they only want one piece.
Yes. Our signature ancient-grain dough is made in-house, proved overnight and shaped and baked throughout the day.
Our signature dough is made using einkorn, emmer and spelt, chosen for the depth of flavour they bring to our breads.
Pita is a soft, pocket-style bread often used for dipping or filling. Pide is a Turkish bread shaped around its toppings, while manakish is a Levantine flatbread commonly topped with ingredients such as cheese or za’atar.
Yes. Our menu includes Turkish-inspired breads such as pide and sesame-crusted simit, alongside pita, manakish and other Eastern Mediterranean flatbreads.
No. Our signature breads contain gluten and are prepared in a kitchen where gluten is handled extensively. Please speak to our team before ordering if you have an allergy or dietary requirement.
Our breads are served at Gallio Charlotte Street in Fitzrovia and Gallio Canary Wharf. Availability may vary by menu and time of day.
