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





Our website uses cookies to improve your experience. If you continue browsing, we assume you consent to use of cookies. More info can be found in our Cookies Policy and Privacy Policy.