Sofi Bakery - Copenhagen meets Berlin Mitte
Every morning, a line quickly forms in the charming Sophie-Gips-Höfe in Berlin Mitte.
And it’s worth the wait, for anyone dreaming of flawless Danish pastries but unable to hop on a plane to Copenhagen that day.
Frederik Bille Brahe, the renowned chef behind Copenhagen’s Atelier September, has brought more than just crisp sourdough bread with a moist, airy crumb to Berlin.
Sofi’s croissant might just be the best in the city. And the pillowy Morning Bun, infused with cardamom and orange, is as well worth the wait.
To Stay or To Go?
For those who lack the patience or prefer to avoid the competition for one of the café’s limited seats, there’s a simple solution - pre-order!
Bypass the line, grab your bag of freshly baked delights and head straight home.
In the winter, snagging a seat at the large wooden table inside can feel like a small miracle.
But as the weather warms, several tables spill into the ivy-draped courtyard, surrounded by red-framed windows and historic brick facades.
Waiting as part of the Charm
We’ve found that standing in Sofi’s line adds to the anticipation.
The open bakery offers tantalizing glimpses of the craft behind each pastry and time itself is integral to Sofi’s philosophy.
Time is Precious
The sourdough ferments for 24 hours, and the croissant dough is given a full 48 hours.
The flour comes from rare heritage grains sourced from organic farms, lending depth of flavor and a remarkable texture to every bite.
Take, for instance, the Berlin Loaf - a simple recipe of flour, water, and sourdough starter.
With quality ingredients and ample time, there’s no need for artificial leavening agents or preservatives.
And that’s how Sofi allows us to savor the most delicious cheese sandwich outside of Copenhagen, right here in Berlin.
