JULIENNE BRUNO® on the rise  with Gail’s Bakery partnership

• JULIENNE BRUNO®, one of the UK’s most exciting food challenger brands has partnered with leading bakery and foodie favourite, Gail’s Bakery
• Together the brands will launch Gail’s first plant-based cheese dish featuring SUPERSTRACCIA® across all 107 of its sites nationwide
• The brand combines plant-based ingredients, traditional dairy fermentation methods and creative gastronomy to make a product that stands out for its exceptional taste, rendering any vegan labelling on packaging unnecessary

Food challenger brand, JULIENNE BRUNO®, is partnering with one of the UK’s favourite outlets, Gail’s Bakery to launch its first plant-based cheese dish. The Courgette and Muhammara Salad featuring the brand’s SUPERSTRACCIA® will launch in all 107 of Gail’s Bakeries. 

Known for its high-quality food, Gail’s has become an icon for foodies. The perfect partnership for JULIENNE BRUNO®,which has gastronomy at its core, and is set on evolving the plant-based category from an alternative to a genuine first choice for consumers.

Founded in 2020 by Axel Katalan, a passionate foodie, the brand has never used plant-based or vegan labelling. Instead, it focuses on the restaurant quality and taste of its products. Alongside SUPERSTRACCIA®, each of the company’s products have been given original names including BURRELLA® and CREMATTA®. Its new and delicious creations are not alternatives and in testament to this, the Gail’s dish will have SUPERSTRACCIA® highlighted on the packaging, not plant based cheese.

Katalan comments; “Our idea is simple, create products that are so good, they stand up on their own right.  Working with such a loved foodie brand as Gail’s really supports this and signals the start of a new conversation when it comes to original products made with plants. We can’t wait for people to choose based on taste and not labels.”

The new SUPERSTRACCIA® salad (RRP £4) is fresh and vibrant, combining courgette, lemon juice, oregano, peas, rocket, Kalamata olives and the Syrian-inspired dip, Muhammara, which uses pepper, cumin and walnut. The brand’s rich and creamy SUPERSTRACCIA® complements these flavours brilliantly.

The partnership comes at a crucial time for JULIENNE BRUNO® as it continues to bolster its credentials in the foodservice industry. It has existing partnerships with established groups such as Soho House and Big Mama Group. The brand understands foodservice with Gastronomy at its core. Its Head of Product Development is Albert Adria (a gastronomic trailblazer with multiple Michelin Stars, previously Head of Creativity at El Bulli). Its Head of Food is Chi San (previously Head of Food for Alan Yau Projects) and Alan Yau MBE (renowned for founding numerous ventures in gastronomy such as Hakkasan, Wagamama, Busaba Eathai and Park Chinois) is a board advisor. 

JULIENNE BRUNO®’s Collection 01 includes three dairy-free cheeses available in foodservice: the award-winning BURRELLA® with a delicate bite and creamy interior, the lightly whipped CREMATTA™ and SUPERSTRACCIA® with rich creamy curds. Created in fresh batches each week in-house, the cheeses are made using organic soya and coconut oil, and are naturally fermented through a bespoke system, which has been perfected over the past two and a half years. The sourcing, processing, packing and shipping of all of the products takes place under one roof – aptly named ‘Kitchen 01’. 

JULIENNE BRUNO® successfully raised £5m at the end of 2022, which is contributing to the expansion of the brand and its larger vision for transforming the food industry.

Source: JULIENNE BRUNO

  Axel Katalan, JULIENNE BRUNO