It was all go at the Bakehouse today as our bakers prepared their first loaves for Just Bread subscribers. On the menu this week was e5’s signature sourdough, the Hackney Wild, and the women got to work quickly, measuring the ingredients with meticulous precision and confidently stretching and folding the dough.

Tahmineh, Nazy and Noha stretch the dough

Tahmineh, Nazy and Noha stretch the dough

This week’s tea break conversation turned to baking cultures around the world and in particular in our particpants’ home countries. Nazy, who grew up in Iran, explained how in her home town each variety of bread is made in a separate bakery, while Noha told the group about ‘ashe’-or ‘life’- a round pocket bread that is a favourite in Sudan. Discussions inspired the bakers to think of the bread recipes from home they might try out in class as the course progresses.

But the time for chatting was brief. Not only did the women have their first order to complete, but journalists were vying for their attention as well. We were joined by Associated Press and Al Jazeera, who had found in the Just Bread project a rare good news story for refugees during a time of headlines dominated by the tragedy and hardships of those seeking sanctuary in Europe.

Al Jazeera speak to Noha

Noha speaks to Al Jazeera

After a well-deserved lunch, it was time for the bread to be brought out of the oven. As the golden loaves were stacked to cool, there was a definite sense of excitement among the group about what they had achieved. And there’s plenty more to come!

We hope all of our subscribers enjoyed their first Just Bread loaf. If you would like to join us, it’s not too late! Details of how you can subscribe for 6 or 5 weeks of bread to follow shortly.