Turning over a new loaf at e5 Bakehouse

Daily bread: master baker Simone at e5 Bakehouse. Photograph: Antonio Curcetti

It’s a grey but mild Sunday morning when I turn under the railway arches by a remarkably quiet London Fields.

In the secluded surrounds of Mentmore Terrace, between the usual bustle of the park and Mare Street, the contents of Arch 395 come as quite the surprise.

The e5 Bakehouse is now in its second home under these arches, having moved from one to another in May of this year. A large open kitchen engulfs most of the inner arch. In the front, a long bench-table on the left calls on customers to hop up on either side for coffees and eats in a communal environment.

A few months ago they sold summer quiches, salads and risottos. As the days shorten the winter stews are beginning to be bowled up at quite a pace, though baker Ben MacKinnon promises that whilst the seasons change their great sandwiches remain.

Ben opened the e5 Bakehouse last year having attended a course at the School of Artisan Food (SAF) in late 2009. He received great encouragement from both the group at SAF in Nottinghamshire and closer to home as members of the local community have found the e5 Bakehouse to be “a hang out, a place to chew the fat”, as Ben describes it.

They use sourdough to yeast their bread, heralding it as an ingredient which makes the loaves long-lasting, delicious and easier to digest. In addition to the traditional baguette, ciabatta and multigrain, Hackney Wild, Raisin and Walnut and Borodinsky bread are all now available.

In full view, as it is, Ben’s kitchen is buzzing as the orders continue to come in. The e5 Bakehouse is now a team of 15 including two cyclists who make deliveries all around the borough.

Formerly an energy and sustainability consultant, Ben has put prior knowledge to good use in the baking business. The Rocket Oven under the previous arch was hand built from waste materials which were found, free and recycled.

The e5 Bakehouse also cooks up a savoury bread pudding using left over bread and has worked closely with the Soil Association to provide bread-making classes in local schools, further adding to their reputation as a champion of sustainable production.

The e5 Bakehouse is open from 7am to 7pm every day and they offer a baking class each Saturday for groups of ten. Ben is also considering starting shorter evening classes.

This month they’re inviting people to come down for work Christmas parties, to learn how to bake and enjoy what’s on offer under their arch. No need to fear though, the mince pies and Christmas cakes on sale will be in the safe hands of Ben and his team.

Read the blog by Ben and the team.

Find out more about courses at:

e5 Bakehouse
Arch 395
Mentmore Terrace
Hackney
E8 3PH
Open 7 days a week, 7am – 7pm
info@e5bakehouse.com
07548 300 244