From Lockdown Loaves to Award-Winning Success: Sourdough Sophia’s Recipe for Growth

From baking a single loaf for a neighbour during lockdown to building one of London’s most celebrated artisan bakery brands, Sophia Handschuh shared her story of resilience, self-growth, determination and believing in yourself as guest speaker at the Umbrella Training Class of 2026 Graduation.

Why sourdough?

My dad was a baker. He started his first bakery job at just 14 years old and worked night shifts as an apprentice to help support the family. I grew up baking with him and have loved bread-making for as long as I can remember.

When I moved to the UK in 2011, sourdough wasn't nearly as popular as it is today, and I struggled to find the bread I loved. So I started baking at home. That turned into teaching sourdough classes, and before long I found myself spending more time thinking about bread than my office job.

For me, bread is about sharing. There's something special about taking flour, water and time and transforming them into something extraordinary. It's simple, but it brings people together.

When did you realise this could become your life's work?

Actually, I didn't. My husband, Jesse, realised it before I did.

During lockdown I was teaching sourdough courses from home, juggling a nine-month-old baby and a house full of flour, baskets and baking equipment. Jesse suggested I bake some bread for our neighbours.

I told him, "Fine, but this isn't going anywhere."

I baked 12 kilograms of dough by hand, delivered loaves to local people and left a note asking them to get in touch if they'd like another. They did.

Before long I was baking around 90 loaves every other day while carrying my daughter on my hip, and Jesse was delivering them across London.

That's how it all started.

What was it like turning that into a real business?

It was a journey.

When we gave away those first loaves, we never imagined we'd be here today with multiple bakeries, a large production site, and more openings planned.

We started in a tiny flat packed with flour and baking equipment. Then we moved into a small studio space. At one point Jesse nearly burned it down after putting proving baskets too close to a cooling oven, so we knew it was time to move!

We found a small former newsagent and decided to take the leap.

What made it special was that our customers came with us. The people who had bought those first loaves helped us build the business. We put their names on the door because they were part of making it happen.

Is sourdough baking a science or an art?

Both.

The science comes first. If you don't understand the science, the art gets very interesting very quickly!

Baking is incredibly scientific, and that's something I enjoy. Once you've mastered the science, that's when the creativity comes in.

How did you handle customer feedback in those early days?

Honestly? Not very well.

I took every review personally. If somebody criticised the bread, I felt hurt because I'd poured so much effort into it.

Over time, though, I learned that feedback is simply part of running a business. Not everyone will like what you do, and that's okay.

You have to trust that you've done your best and created something you're proud of. After that, people will have their own opinions.

As a woman in business, do you think it requires additional skills or resilience?

Absolutely.

As a woman in business, there are often moments when you're sitting across from people who are older, more experienced, or seem more authoritative.

I've learned that you have to trust yourself.

Just because you've never done something before doesn't mean you're not the expert in your own experience. You've built something, you've learned from it, and your perspective has value.

Confidence doesn't mean knowing everything. It means trusting yourself enough to keep going.

What advice would you give to today's graduates entering hospitality?

First of all, congratulations.

Hospitality is challenging, but it's also incredibly rewarding.

My biggest piece of advice is to stay curious. Never stop learning. The moment you think you've learned everything is the moment you stop growing.

Trust your instincts. If something feels right, explore it. If something feels wrong, pay attention to that too.

There will be stressful days. You'll be tired, stretched and emotional at times. That's part of the industry.

Keep learning, stay adaptable, and embrace the journey.

How would you describe your own journey so far?

A rollercoaster.

It's been filled with joy, anxiety, success, failure, excitement and uncertainty.

Hospitality isn't easy, but when things go right, the rewards are enormous. Seeing people enjoy something you've created never gets old.

What's your favourite part of the business?

The customers.

I love opening new sites because I get to watch people take that first bite and see their reaction.

Seeing somebody genuinely enjoy something you've created is the best feeling in the world.

And beyond that, I love getting to know people and hearing their stories.

Do you have a favourite product?

That's like choosing a favourite child!

But if I had to choose, it would be the Passion Fruit Danish.

It's one of the first pastries we ever created, and I spent a long time perfecting it. It's flaky, sweet, sharp and everything I want a pastry to be.

How do you see the future of hospitality?

I think hospitality will become even more important.

As AI and technology become a bigger part of daily life, people will increasingly seek real human experiences.

Hospitality will be less about transactions and more about meaningful moments.

People want places where they can connect, work, relax, celebrate and spend quality time together. That's what great hospitality provides.

Final advice for graduates?

Stay curious.

Be true to yourself.

Don't stay in your comfort zone. Push beyond it, then make that your new comfort zone.

Growth only happens when you're willing to be uncomfortable for a while.

That's how you learn. That's how you develop. And that's how you build a career you're proud of.