This week we will bid farewell to Dan Younger who many of you will have come to know as a strong element of the bread making team here at e5 over the past year.

Dan has contributed a great deal to improving the quality and consistency of our breads, and has been generous in sharing his growing knowledge of sourdough baking with those who have spent time working with him.  

Dan will be returning to his home town, Melbourne.  We wish him all the best with his endeavours there!!

We recently enjoyed the company of Bernardo, a baker from Mexico. Well researched in the latest slow ferment techniques and happy to knead the dough with us, it was a pleasure to meet Bernardo. We wish him every success with his own business, and look forward to visiting him in Mexico soon!

You may be interesed to learn that Tap water is 17 degrees here in Hackney this month, which has a big impact on the rate of dough development. I adjusted to this by folding the dough in the fridge, chilled water is another option.

Dan, a joiner from a few arches down has built us a beautiful delivery box for the workcycles bike which I brought over from Amsterdam. Watch out for it cycling around the streets of Hackney. Possibly propelled by Evan, our loveable albeit tardy young assistant.

I think that’s a wrap for e5’s first blog post. I hope to have even more exciting news soon. Ben and the team.

Welcome to the new look e5bakehouse.com.

We’ve been working on a bunch of new features that we’re excited to show off.

We’ll be updating our blog frequently with news, updates and also videos. Our video section will feature recipes and tips on how we bake our bread.

The courses page allows you to book on our e5 Bakehouse bread making courses quickly and easily.

We’re also working on our bread delivery service. That’ll allow local customer to receive regular deliveries of fresh bread. We’ll keep you updated and let you know when we’re ready to launch that section.

In the mean time browse around on the site and let us know what you think.

Also, if you’re not already, you can like us on Facebook and follow us on Twitter.