By the Economist
Beneath a railway arch in the East End of London, dough rises and forms under the blazing heat of a wood-fired stove. The smell of freshly baked loaves, crisp baguettes and well oiled focaccia wafts down the tracks, setting the stomachs of passers-by rumbling. For the past month the e5 Bakehouse, an “artisan” bakery, has been offering more than its staple sourdoughs: it has also been providing a future for enterprising refugees.
This summer the bakery teamed up with the Refugee Council, a charity, to launch a subscription-based bread-delivery service run by refugee women from around the capital.