Alpujarras Baking Retreat 2020

This spring we’re returning to the mountains of Sourthern Spain to run another Baking Retreat, and there are still a couple of spaces left!


Dates: Saturday 18th  – Saturday 25th April 2020


LocationLas Chimeneas, Mairena, Alpujarras, Spain (


What you can expect:


  • Two  full days of sourdough bread making; the first is more of an introduction to sourdough and the second day delves into more advanced recipes; both days involve a range of techniques.
  • Half day pizza workshop using a traditional wood-fired oven.
  • Three days set aside for exploring the local area through a selection of curated trips
  • Seven nights’ accommodation and full board (breakfast, light lunch/picnic and three course evening meal) at Las Chimeneas, Mairena (WWW.LASCHIMENEAS.COM).


More infomation here. For enquiries about the teaching and course structure, please contact Jess or Alice on 020 8525 2890 or write to  with “Alpujarras” in the subject box.


To book please email

Tree planting at Monewden, Suffolk

E5 Bakehouse has been making a foray into farming, our objective is to increase biodiversity, farm organically and lock up carbon. One definite means of achieving this is by planting trees.


To this end we are planting hedgerow and traditional orchard trees, in an agroforestry system, with support from the Woodland Trust. We have 6000 trees arriving imminently.


It’s a daunting task alone, but together it feels much more achievable.


Come and join us in Monewden to help plant trees together. We will lay on hot drinks, plus warming soup and bread.



Saturday 25th January

Saturday 15th February

Saturday 7th March



Cherry Tree Farm, Monewden, Woodbridge, Suffolk


If interested please contact



Open 24th December // Closed 25th – 27th // Reopen 28th – 31st // Closed 1st

Makers Market 2019

Come and join us on Sunday 8th December for a festive Makers Market in our backyard.


There will be a range of handmade goods by local designers and producers, from prints, ceramics and textiles to wine and champagne. Ideal timing to pick up a gift for someone special or to indulge in something that is lovingly and thoughtfully produced.


We’ll be opening up our backyard container bar with mulled cider and mince pies, and playing some funky tunes.


Hope to see you there!

Workshops and masterclasses

We have a range of workshops and classes available; from full day Sourdough Breadmaking classes, to evening classes in Sourdough Pizza, Flatbread and Mezze, Butter, Jam & Pickles, Cookery, and coming soon a brand new fermentation workshop!


Keep a look out for special guest classes too – we often run masterclasses with experts from around the world who want to share their passions and craft with you.


For our full range of what’s on offer, plus class availabilty and booking check out our classes page.




e5 baking retreat in the Alpujarras

This coming April, for the 5th consequetive year, e5 owner Ben will be heading to Southern Spain, to lead a baking retreat at Las Chimeneas in the heart of the Apujarra mountains.


This retreat includes a one day Sourdough immersive, covering a range of our favourite recipes and techniques, together with a half day Sourdough Pizza workshop, using a traditional wood-fired oven.


Alongside the bread and pizza classes there will be 3 days set aside for exploring the local area through a selection of curated trips by our hosts David and Emma, although of course if you just feel like striking off and exploring on your own that’s perfectly fine.  Best of all, we are going in early April, so the bountiful Spanish Spring – with all its wildflowers, blossom, birds and bees – will be coming into bloom!


Spaces are limited to 10 people, so that there will be plenty of time for discussion and enriching learning as well as relaxation!


More information about the class and booking info on our classes page of the website here or about Las Chimaneaus here .


Christmas Opening Hours



Christmas Eve – OPEN 7am – 4pm

25th December – 1st January –  CLOSED

Reopen 2nd January – 7am – 7pm






Christmas Eve – OPEN 7am – 4pm

25th – 28th December – CLOSED

29th & 30th December – OPEN 8am – 7pm

31st December – OPEN 8am – 3pm

1st Janaury – CLOSED

Reopen 2nd January – 7am – 7pm

Makers Market at e5

On Sunday 2nd December we’re holding a festive Makers Market in our Millhouse and backyard. We’ll be showcasing a selection of products from UK based makers and designers who have a sustainable, ethical business model.


As well as beautiful handmade goods, there will be organic food, festive drinks and good beats.


If you’re a maker or designer with a sustainable, ethical business and would like a stall please get in touch on Limited places available.



e5 staff ride to Suffolk

We had a wonderful couple of days in Suffolk: a rapid decompression that, afterwards, felt more like it had been a week. We arrived at the farm Sunday evening, around sunset, and were welcomed by Ben and Starter. There was a huge pot of split pea curry steaming over a fire. We had a look around at some of the wonderful things happening in this place: the market garden, the polytunnels, the pond with Indian runner ducks, the cabin and yurts, and the huge meadow where we pitched our tents. As it got dark, we gathered around the fire, and ate masses. Hot chocolate, and whisky, were passed around, and stories shared.


Three of us had set off from e5 in the morning: Luke, Sarah, and Anthony. It was beautiful weather, with sunshine and tailwinds as promised, and we made distance quickly enough to afford a detour to tiny Edwardstone to try some wild and mixed fermentation sour beers at a quietly radical pub. The roads, fields, towns, and villages we rode through were beautiful, and we started to plot next year’s ride on the way. We joined the others (there were 12 of us in all) at Needham Market and rode together for the last section to the Farm.


Monday’s ride to Dunwich—after a breakfast of soaked oats, berries, compote, kefir, bread, eggs, and lots of coffee—became a foragers’ journey, as we were frequently distracted by things glimmering in the Suffolk hedgerow: constant blackberries, plums, sloes, apples and pears, and wild hops. Saddlebags and pockets were stuffed with whatever we could carry.


After a jump in the sea to refresh, and drying off in the sun, we ended up in the beer garden of the Ship Inn with a few pints and many plates of fish and chips. All that was left was a short ride to the station and a sleep on the train, trying not to think about what Liverpool Street was going to be like during Monday rush hour.


Antony Powis

e5 Delivery Rider

Zero Waste Week

This week is International Zero Waste week, and as a such an ideal time for our business to take stock of what we are doing to reduce waste, and more importantly to review ways in which we can do better. 


What do we mean by operating zero waste? For us it’s reducing what we are sending to lanfill, it’s about resusing as much as we can, and it’s about composting. It’s about buying less but better,  reducing our plastic use, and it’s about thinking of ways in which we can operate in a circular economy. 


Here are a few things we are doing to reduce our waste:


-Selling resuable products in our shops; ecocups to encourage people to ditch the disposables; and cotton produce bags for our loose fruit and veg


-Discounted price for hot drinks when using a resuable cup


-Selling loose produce in bulk to encourage plastic-free shopping; from UK-grown grains and pulses, to fruit and veg from our favourite organic farms

-Reusing any surplus food; for example we’re brewing Kvass using surplus rye bread. And if we have any leftover bits of dough from our daily bakes, our bakers mix them together into one loaf for our staff lunches – our much loved speckled “bowlmeal” loaf. Our pancakes are made with buttermilk leftover from butter making, and our banana bread and flatbreads have both been enriched with heated milk leftover when making coffees


-Composting what we can; our coffee grounds and bran from the mill are composted at our farm in Suffolk


-We use biodegradable and compostable takeaway packaging


-We’re happy to be part of the Refill London campaign, to encourage people to come and refil their water bottles with our tap water


-Encouraging staff to consider every process;  we have a channel on our internal communications  app Slack, dedicated entirely to zero waste and ideas of how we can improve as a business


This is just a snapshot and we know there is more we can do. We’d love to hear any ideas for more ways in which we can reduce our waste, for example we’re currently considering about how we can reduce the amount of packaging we use for our takeaway coffees and lunches.


Could we phase out takeaway packaging entirely and only offer takeaways for customers with reusable cups?


Could we move to serving our takeaway lunches in tiffin tins, so they can be reused again and again?


We’d love to hear your thoughts.

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