e5 Bakehouse Blog

The beginning of 2023 has brought some big changes here at e5. You may have already noticed the disappearance of the Multigrain so we thought we'd take this opportunity to tell you what we are doing and where we are going with bread and grain at e5. Read on to find out!

The quest for UK grown grain and stoneground flour

Armenian Plum Tomatoes. Mezdi Sweetcorn. Ishikura Spring Onions. Striato Di Napoli Courgettes. Trombetta Squash. These are some of the varieties that you’ll find on your plates at e5 Bakehouse and Poplar Bakehouse this summer. They’re the seeds we sowed in Spring, the plants we’re caring for now, and the fruits/vegetables we’re delivering to our East London restaurants from our market garden in Suffolk this summer. If you’ve visited the e5 bakehouse, you’ll know that we mill our own cereals for baking in our bread.

In Italy we have a saying, ‘nella botte piccola c'è’ il vino buono’. At e5 the point is being proven by Oli+Sam of Natural Born Wine. Ever since I saw their stall in Victoria Park and started learning about their emphasis on small yields of natural wines, they have been supplying our shop with delicious and original Italian wines. So when the chance arose to join them in Italy and meet the producers, it was too good an opportunity to resist.

This Month we held a ‘Big Raffle’ at the Bakehouse to raise funds for those displaced and effected by the war in the Ukraine.
It was a lovely evening including a Ukrainian feast of Borscht, Pampuski and other filled breads which was cooked up by our brilliant chefs Beta and Mariana and of course the main event The Big Raffle!
We had lots of amazing prizes donated by local businesses and our own suppliers including wine, books, cheeses and more!

We raised a massive £3569 so Big Thanks to all who came or contributed to the evening.

After a couple of years on hold we are happy to announce we will be returning to the mountains of Sourthern Spain to run another Baking Retreat. Set among the mountains of the Alpujarras you will learn to bake a range of sourdough breads and pizza and also explore the local area with wonderful hosts Emma and David.