EXPERT REVIEWS

The Guardian - In a railway arch in east London, with the Stansted Express trains rumbling overhead, Ben MacKinnon plunges his hands into a bowl of flour and water. He is starting a process that – four days from now – will result in a mind-expanding bread called Hackney Wild. "It's an alchemy," he says with wonder. "You start with a mess, your hands are covered in crap and then you take it out of the oven and it's this desirable, amazing thing." read more
TimeOut - Ben MacKinnon's tiny E5 Bakehouse is tucked away in the arches underneath London Fields station. Using organic flour and sourdough cultures, the team's artisanal breads are baked in a handmade oven and feature the Hackney Wild and a Russian rye called Borodinsky bread alongside classics like multi-seed, ciabatta and a raisin and hazelnut. It's a small yet friendly concern with an espresso coffee machine and Coleman Coffee, but there are plans afoot to expand with a small range of products, an online store and home delivery. read more
The Sourdough School - Their bread fulfils all the things I really value about great sourdough bread, of not only tasting incredibly good and being made with great consideration and understanding, and sustainability is an absolute priority. Immediately I arrived at E5 Bakehouse’s railway arch close to London Field’s, I felt a great vibe. A joyful, cool place where everyone I met really cared about making bread and enjoyed their work. It was everything a bakery should be. read more
Vogue - At E5 Bakehouse the menu changes daily at the Bakehouse - from sausage rolls and sandwiches on Saturdays to their speciality sourdough pizzas on Sundays - a good alternative to your usual roast. That is if their vast array of artisan breads and cakes doesn't tempt you first. read more

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