In the trestles beneath a brick railway arch in Hackney, e5 Bakehouse is a like a mystical alcove half-hidden in the hem of London Fields' slab skirts, the kind of workshop yeasted with a near-mythical potential, like the urban version of a tree hollow cookie mill. In this auspicious space founder Ben Mackinnon, master baker Eyal Schwartz and team are rekindling London's love for traditional sourdoughs, like their Hackney Wild, a pain de campagne that takes three days to make. You might say they're at the vanguard of a grassroots movement to bring back to the people true loaves, leavened by the patience of their makers.

In the trestles beneath a brick railway arch in Hackney, e5 Bakehouse is a like a mystical alcove half-hidden in the hem of London Fields' slab skirts, the kind of workshop yeasted with a near-mythical potential, like the urban version of a tree hollow cookie mill. In this auspicious space founder Ben Mackinnon, master baker Eyal Schwartz and team are rekindling London's love for traditional sourdoughs, like their Hackney Wild, a pain de campagne that takes three days to make. You might say they're at the vanguard of a grassroots movement to bring back to the people true loaves, leavened by the patience of their makers.


Bread Bar in Silver Plume, Colorado. If they’re not open, you can leave some coin and take a loaf. Here, here to the honesty system.

Bread Bar in Silver Plume, Colorado. If they’re not open, you can leave some coin and take a loaf. Here, here to the honesty system.


Powered by Tumblr