Sourdough Sophia: bread, belief and a pink micro-bakery in London

Sourdough Sophia isn’t just about bread. It’s about building a culture where dough, people, and places rise together.

It all began in a home kitchen, with flour dust in the air and loaves travelling down North London streets in the middle of lockdown.

Sophia Handschuh and her husband Jesse delivered sourdough to neighbours, more out of instinct than business plan. What followed was, in her words, «exciting, exhilarating, exhausting!» Eight months later, and with the help of a crowdfunding campaign, their pastel-pink micro-bakery opened in Crouch End. From that moment, Sourdough Sophia became more than a name – it became a statement about what real bread could be.

For Sophia, sourdough isn’t a trend but a return to origins. «Treat the dough like a living creature, and use your intuition. It's the perfect mix of art and science, and you have to manage it with both skill sets. We have been baking sourdough bread since the Egyptians, or even before… only recently (in the last few hundred years) have we discovered commercial yeast. Sourdough is real bread!»

That reverence comes with a practical edge. Whenever something goes wrong, her advice is disarmingly simple: «Always start with your starter. It sounds funny, but 99% of the time, whenever we have issues with our bread, we try everything and nothing works, and then we check the starter and realise that it is the issue. Always start with your starter.»

Her loaves carry that philosophy in every slice. Fermented for 24 hours and made with locally milled organic grains, they offer a «mild tangy sour taste. Sweet yoghurt notes. Nutty wholegrain flour. Better for your gut. Longer lasting before going stale.» Bread that feeds not just hunger but connection, crafted slowly in a city that rarely slows down.

The journey from kitchen to four thriving sites has been defined, above all, by community. «Definitely the incredible support we have received from our amazing customers, fans and investors. Their belief in us always shocks me!»

That support has allowed Sophia to widen the offer: the now-famous ribbon croissants, brownies, cheesecake, and cruffins line the counter. But she is careful to keep the spirit inclusive. «We have a lovely mixed menu with firm favourites and certain key items that we like to rotate and innovate. We like to make something for everyone, kids, older folks, families, pastry junkies… and everything in between. That is what Sourdough Sophia is all about. Inclusivity and making a space that is fun for everyone.»

Inclusivity also means education. From books and e-books to upcoming online courses and one-on-one coaching, Sophia generously shares her knowledge. «I love seeing aspiring bakery owners and entrepreneurs use what I share as fuel to set up their own projects!» The idea of sourdough as both bread and catalyst runs through everything she does.

The new Hampstead bakery, launched this summer, adds another chapter: a space designed for lingering. «People absolutely love the different areas, nooks and crannies in Hampstead. There is a perfect spot for everyone to enjoy. Outside, inside, sharing tables, quiet corners, communal spaces. It's really fun to see different people with different needs enjoying the space at the same time». It’s a vision of a bakery not just as a shop but as a social fabric, where croissants and community intertwine.

In an era obsessed with gloss, Sophia prefers honesty. «Honesty is key, and people want it and are inspired by it. The days of perfect polish are over… people want the real deal and don't care so much about perfect execution. They want to learn from your mistakes, so you might as well share them!» It’s the kind of candour that keeps Sourdough Sophia grounded even as it grows.

Growth, of course, is part of the plan. With four sites already operational, Sophia and Jesse are focusing on internal systems and culture before moving forward. «Now that we have four sites operational, we are working on our systems and culture so that we can spring forward into growth. Over the next years, we’d love to expand further into more neighbourhoods in North London!» Behind the pretty storefronts is a deliberate ambition: scaling craft without losing soul.

And yet, at the heart of it all, the happiest moments are still the simplest: «Arriving in the production spaces, saying hi to my wonderful team, and getting my hands in the dough! Which is a fairly rare occurrence right now due to the other responsibilities I have. I absolutely love dipping back into the production when I can. It makes me happy».

That joy is contagious. Sourdough Sophia isn’t just about bread. It’s about building a culture where dough, people, and places rise together. In the swirl of London’s food scene, that feels like something worth holding on to.