e5 Bakehouse

e5 Bakehouse began in the spring of 2010, after Ben had taken a short course in the essentials of sourdough bread- making at the School of Artisan Food. Returning to his home in Hackney, he re-invented himself as a baker and set about commissioning and building a clay oven in the corner of a railway arch, which he fuelled using off-cuts from local carpenters. This became home to a small group of bakers, all learning as they went along and sharing knowledge gleaned from books and the internet. Local chefs followed their noses and supported the Bakehouse by becoming wholesale customers, and the local community journeyed with us from our novice beginnings as we developed and refined what we offered. First bread, followed by lunches, then coffee, hot drinks and cakes, which were initially made and delivered to us by locals.

e5 Bakehouse strives to operate our business in as ethical a manner as possible and place great emphasis on our legacy to future generations. We source local ingredients that are grown in systems which benefit the ecological health of the planet, and we work with farmers who share our vision of an Agrarian Renaissance. Making food that is healthy, for ourselves and for the planet, and sharing this process in an open manner with as many people as possible are key aspirations of our company.

We would like to thank all the photographers and illustrators that have supplied us with beautiful images over the years. Thank you to Analisa Fernandes, Helen Cathcart, Andy Sewell, Kaan Diskaya, Florencia Lucila, Carlotta Marangone, Dan Cartwright and Sarah Bates.