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.


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