Found beneath a railway arch in the heart of London Fields, E5 Bakehouse stands as a beacon of sustainable baking and community spirit. Since its inception in 2010, founder Ben Mackinnon has transformed this once modest space into a thriving hub for artisan sourdough, all crafted from UK-grown organic wheat milled on-site using traditional stone methods. The bakery's commitment to ecological health is evident in every aspect—from renewable energy-powered ovens to biodegradable packaging—making it a true eco-conscious café. Patrons are drawn not only to the rich aroma of freshly baked bread but also to the inviting atmosphere that encourages lingering over a cup of house-roasted coffee and a slice of seasonal cake. E5 Bakehouse's dedication to quality and sustainability has not gone unnoticed. Hot Dinners praises it as "not only one of London's best bakeries, they're one of the best cafes in the area," highlighting its standout weekend brunches. SquareMeal echoes this sentiment, noting the bakery's "cool, fun, lively, quirky" ambience and its appeal to families and food enthusiasts alike. The menu evolves daily, offering delights such as buckwheat galettes with greens, cheddar, and egg, or Fen Farm brie & tomato on focaccia, ensuring that each visit offers a new culinary experience. Open for breakfast and lunch every day, with brunch available on weekends, E5 Bakehouse remains a cherished neighbourhood favourite in East London.