You can not put just any old spread on your highly prized loaf. Over time, and whilst serving our breads daily to customers in our cafe, we haveve developed a range of spreads and condiments that we feel do justice to our sourdough. Join us for an evening workshop to learn from our chefs how to make jam, butter and pickles.
Raspberry jam is a real house favourite, and a good basic jam to master. The principles behind this jam can be applied to many other fruits. We will be showing how to jazz it up by adding herbs for flavour.
The cheese and pickle sarnie is a staple for our lunches. Here we explain the how and why for pickling vegetables, in this case cucumbers, to make the ultimate pickle.
Simple, freshly churned butter is a joy and surprisingly easy to make. We show a technique using live yoghurt as a starter culture, to give it an extra depth of flavour.
The class will end with a smorgasbord of bread, pickles, cheeses, charcuterie and salad, with plenty to wash it down.
Take home your butter, jam and pickle and recipe booklet, along with a fresh loaf of bread and a house tote bag.
What you need
Wednesday 16 January at 18:00 to 21:00
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Did you know?
Apples are made of 25% air, which is why they float. Avocado has highest protein content of all fruit. Cherries are a member of the rose family.
Find your way there
E5 Bakehouse, Mentmore Terrace, London, UK
Ratings & Reviews5 (2)
- The E5 Bakehouse is an East London artisan bakery and coffee shop. We are passionate about sourdough and the lost traditions of our baking ancestors. Using organic, locally-sourced ingredients, we serve delicious, daily-baked breads, fresh lunches, homemade cakes and coffee. Our head bakers also share their knowledge and expertise in a weekly bread course.