Conceived in a collaboration between Slowness and the Danish chef and restaurateur Frederik Bille Brahe, Sofi embraces the craft tradition of baking on a quest to right some of the wrongs of industrialized food production.

At the core of our approach is the application of insights from the slow movement—the emphasis on craft, origin, materials, process—to the art of breadmaking. A lot of people don't understand that soil is as important for grain as it is for wine. That’s why all of Sofi’s bread begins with grains sourced from some of the best small organic farmers in Northern Europe.