E5 Bakehouse and its bakers but both the shop and the lab were so busy when we arrived that I didn't dare interrupt by asking questions. We were welcome warmly though and when he heard I was a bread blogger, Jean Kearn, the French barista (a talented musician as I later learned) took me to the back for a quick hello.
this video I found on E5's website will give you a glimpse of the bakery. I suppose the gleaming new Austrian mill I saw in the next room (the mill house) was acquired after the clip was shot since it isn't mentioned.
here for info on the flours and grains). There were samples in a basket on the counter and I had a taste of the new country loaf, made with wheat milled in-house. It had a terrifically wild and rustic flavor and I fell in love all over again!
Today Bread, a micro-bakery where he does one bake a week with a focus on organic rye breads. The bread is delivered by bike locally both to shops and to subscribers. Yet another bakery to put on the list for the next visit...