The recipe at Sofi is simple: bringing together good things. Since opening at the end of 2020, the Sophienstraße bakery has assembled a team of keen bakers who take ancient grain varieties and combine them with a progressive approach to bread making. Part of a Berlin project called Slow whose aim is to reimagine hospitality, Danish Chef Frederik Bille Brahe (from Copenhagen’s Atelier September and Apollo Bar), bakery manager Sören Zuppke and baker Marisa Williams (Tartine in San Francisco) have arrived at a low-intervention baking method that reintroduces grains like “Waldstaude” rye and emmer wheat – varieties whose histories date back to 17,000 BC. The resulting menu includes a house sourdough, Danish rye loaves, tasty focaccia and double–baked croissants with almonds and blackberries. You can pick up these treats along with a Populus Nordic-style filter coffee from the Mitte shop, whose Danish-inspired interior blends the contemporary with the historic in the same way the baking does. For now the space is takeaway-only, but someday soon Berlin’s bread lovers will be able to enjoy Sofi’s memorable bakes on the spot. We can’t wait! (Text: Scarlett Peeters / Photos: Sophie Döring)
Sofi, Sophienstr.21, 10178 Berlin–Mitte; map
Wed–Fri 7h30–18h30, Sat & Sun 8h30–17h30 (Open daily from 18.01.2021)
