These days a Berlin we often hear that the thing that most resembles a club is the queue outside the shops that sell artisanal baked goods. There is one in particular that has a longer row than the others: it’s called Sofi and it is a bakery recently opened in Mitte district of the German capital, which produces bread and cakes using cereals from small organic farmers in Northern Europe.
The idea comes from the collaboration between the Danish chef and restaurateur Frederik Bille Brahe e Slow, the new project by Claus Sendlinger, founder among other things of Design Hotels, which aims to regain slow rhythms to regain the connection with the natural world. The two had the ambition to create a place that didn’t just make baked goods with organic ingredients and low-impact techniques, but more importantly that it acted as a hub for the community and provided fresh bread to a selection of local restaurants.
Thus, in what was originally a brick factory, today three different types of bread are baked a day, cakes, biscuits, croissants, focaccia – which aims to be like the Italian one – and other dishes for breakfast and lunch. All in the name of that slow movement which brings back the focus on raw materials, their origin and the craftsmanship of the processes.
For the time being, unfortunately, the delicacies of Sofi they are only available to take away but when the coronavirus gives us respite it will also be possible to enjoy the interior spaces designed by Danish architects Mathias Mentze e Alexander Vedel Ottensten, in collaboration with the firm Dreimeta.
The atmosphere recalls in all respects that of the gods Copenhagen cafe, with clean and essential lines, high and airy ceilings that let in a lot of light, attention to detail. The brick red floor and the pale yellow walls recall the colors of the inner courtyard on which the bakery stands, but it is the wood the real protagonist of the place: the custom-made furnishings are in solid elm with some walnut details, which make the spaces warm and welcoming.
The whole thing revolves around one open kitchen conceived as a “production floor” which is located in the center of the room and allows guests to observe the international team of young bakers intent on rolling out the dough and managing the ovens. «The heart of a bakery is precisely the oven – says Vedel Ottenstein -, that’s why we wanted to position it exactly in the center of the space.
We wanted to show the beauty of the baking process to all customers, from mixing the flour with the water to placing the bread and freshly baked products on the shelf ». In addition to these, on the shelf that separates the kitchen from the guest area there are also a series of products to buy, such as pottery, tea, coffee, natural wines and flour of the Danish Kørnby mill.
«We would like Sofi to be a gift for this neighborhood, a place that people will welcome in their hearts – explains Frederik Bille Brahe -. And most importantly, we would like people to be able to buy some truly delicious bread. ” Mission accomplished.
Source: Living by living.corriere.it.
*The article has been translated based on the content of Living by living.corriere.it. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of information only available in a certain language.
*We always respect the copyright of the content of the author and always include the original link of the source article.If the author disagrees, just leave the report below the article, the article will be edited or deleted at the request of the author. Thanks very much! Best regards!