They knead the bread

I yield to no one in my love of a nice spelt sourdough, but it's getting so you can't move around here for artisan bakers. Maybe they are the new plumbers. A couple of years back there was the idea that the middle classes were chucking their jobs in the City, accountancy and law to make their millions fitting U-bends and Armitage Shanks three pieces. Given the price of the average pain de campagne, perhaps dough is going that way.

The latest addition is the E5 Bakehouse, which is located in a railway arch just off London Fields. We stumbled upon it this morning, after stumbling upon it on Facebook. We bought some rather rich, but fantastically yummy muffins for £1.50-1.75 each, which although pricey is still cheaper than Violet. The USP seems to be the organic nature of the goods on sale. They are to be very into the provenance of the flour and such like. But ultimately the proof of the pudding is in the eating and the chocolate and cherry, and carrot cake muffins we tried were fantastic.

(Not E5's yummy muffins. These cakes are for display purposes only)

Bread is their big thing though and there was a baker hard at it on Sunday. Apparently they will be making bread every day, which opens up the fantastic opportunity of strolling up there of a morning and picking up a still steaming round of bread. Or going for a run and dropping in for a baguette on the way back. Jeez, I love Hackney!

They are also running baking classes, which sound like fun. For £65 you undergo a full day course which will show you how to make the perfect sourdough. As a bit of an amateur baker, this sounds very interesting. I kept a sourdough starter for four or five years, but recently gave up on it as I was making bread with it so infrequently. Partly this was due to the fact that I have so little time for indulgences like baking what with the kids' demands. But another was the fact that I could never get the same taste that I would buy on Broadway Market from Degustibus, whose Californian sourdough is the Holy Grail. Maybe I can perfect my crumb and crust with some tuition.

I worked in an industrial bakery when I was younger - summer holiday job. Oddly it never left me with a desire to make, or even eat bread. Probably because the process was so deskilled. You basically did one small part of the process - classic assembly line stuff - so you couldn't really feel much ownership of the final product, which wasn't much to write home about anyway.

Getting your hands into the dough is a completely different matter.