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Norse Code: E5 Bake House

Ben MacKinnon’s baking revolution

Published on December 7th 2011.


Norse Code: E5 Bake House

THIS is some of the best breads east London has seen for decades, located in the old railway arches by London Fields. They come directly from an ancient sourdough starter that began its life in Lapland.

The E5 Bakehouse is one of Confidential’s favourite places of the moment – absolutely brilliant rye bread – you need to leave it 24 hours to dry out because it comes out quite wet, and very, very good spelt too.

He tells us his secret, “I use a 200-year-old rye sourdough culture which began life in Lapland, travelling via Sweden, and passed through three generations before being handed onto me. But they're not just a piece of history, they're actually better for us. The leaven in the dough ferments for up to two days.”

It is all hand mixed, slow fermentation, naturally leavened… and even delivered on a bike.

Ben says he took to baking after finding out he was no good at anything else – but now he is becoming a bit of a star. The main brand is a Hackney Wild but they do ciabatta and bagels too. And coffee and newspapers – although it can be a bit cold in the arches at this time of year, even with a bread oven behind you. They are putting doors on it this week.

Check out the regular baking courses on Saturdays.


e5 Bake House

Arch 395
Mentmore Terrace
London, E8 3PH

e5BakeHouse.com

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