SOFI
Mitte
Artisanal bakery known for its low-intervention baking using organic grains from Northern Europe. Housed in a restored brick factory, it features a Nordic-inspired design and open kitchen where traditional multi-day fermentation processes are on display.
Overview
Opened in 2020, this collaboration between Danish chef Frederik Bille Brahe and Claus Sendlinger brings together traditional craftsmanship and contemporary Nordic design within a restored brick factory building.
Technical Approach
- Two-day bread fermentation process
- Three to four-day croissant preparation
- Exclusive use of organic grains from small Northern European farmers
- Focus on ancient and alternative grain varieties
Signature Items
- Berlin Loaf: Sourdough using heritage grains
- Morning Bun: Orange-cardamom variation
- Custom-developed miso chocolate cookies
Design Elements
- Open kitchen layout allowing observation of baking processes
- Custom ceramic servingware
- Integration of industrial architecture with minimal Nordic aesthetics
Production Philosophy
The bakery's commitment to low-intervention baking techniques and soil-conscious grain sourcing reflects a comprehensive approach to artisanal production. Each item undergoes extensive fermentation, prioritizing traditional methods over industrial efficiency.
Technical Details
- Location: Historic Sophie-Gips-Höfe complex
- Setting: Restored brick factory
- Space: Indoor seating plus courtyard