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From grain to loaf: Students go behind the scenes at E5 Bakehouse
Students recently visited E5 Bakehouse for a hands-on workshop and behind-the-scenes tour, exploring how bread is made inside a working bakery and mill.
The session traced the journey from heritage grain grown and sourced at their Fellows Farm in Suffolk to flour milled on site using a traditional French stone mill. This method produces very fresh flour while retaining the nutritious germ and bran often lost through conventional roller-milling. Seeing each stage up close gave students a new appreciation for the craft and care behind something as familiar as a loaf of bread.
Sara, UCL East Coordinator, shared: “The event was designed in collaboration with our social impact team to spotlight independent organisations in east London whose values align with UCL East, particularly around sustainability, collaboration, and connected communities. It also gave students the chance to get out of campus and explore East London.”
There was also the chance to watch the bakers at work as they prepared their Stockholm loaf for the next day, offering a glimpse into the pace and precision of a live bakery environment. Students got to taste a range of breads, including the E5 bakehouse signature Hackney Wild loaf, and even got to shape their own loaves to take away. The relaxed, welcoming atmosphere made it easy for everyone to get involved, including the complete beginner bakers in the group.
Bringing together students from a range of courses sparked thoughtful conversations connecting the experience to their studies and everyday lives, alongside wider discussions about sustainable food production, supply chains, and the realities of accessing sustainable food in London and beyond.
Ella, Community Engagement Coordinator told us “It was great to see students from a diverse range of academic disciplines asking really insightful questions about the accessibility of ethically and sustainably sourced food, especially in cities like London”.
