Sourdough Sophia unveils new production site to support 20-shop estate target

Sourdough Sophia is preparing to open a new 7,000 sq ft production space under railway arches near London Bridge station.

Expected to be in full swing by March, the expansion move will provide capacity to help it meets it ambition of 20 sites across London.

The craft bakery brand currently operates four locations – its original shop in Crouch End, its existing bakery and café on Essex Road, and two newer locations in Highgate and Hampstead. A pop-up concept store which opened last year at BoxHall food court on Liverpool Street has since ended its trial.

Jesse Sutton-Jones, who co-founded the business with his wife Sophia Handschuh at their home in 2020, revealed they had plans to unveil new sites in Primrose Hill and South Moulton Street in the coming months followed by two more later this year. “Going forward, our plan is to open four sites a year until we hit 20 total,” he told British Baker.

The new bakery is housed inside two inter-connected railway arches located at Spa Terminus in Bermondsey – an area home to a collection of artisanal food and drink producers including some that have relocated from Borough Market.

Sourdough Sophia is spending over £400k in new equipment alone for the site, including industrial bread and pastry ovens, mixers, refrigeration units, and palette racking for flour storage. This investment is being funded by a recent crowdfunding campaign running via its website and mailing list, which has already raised 90% of a £1.5m total within the space of a few weeks at a £8m pre-money valuation.

It follows two previous £500k crowdfunding raises in 2023 and in 2024 that have supported the brand’s expansion thus far, including a 49% year-on-year sales increase in 2025.

Sutton-Jones described the new Bermondsey site as “an amazing central production hub that will fuel our growth going forward”. He said it will also have on-site retail space offering fresh bread and pastries to walkers by at weekends.

The company has launched a recruitment drive for positions including pastry chef, sandwich chef, sourdough baker, store manager, barista, team leader, and delivery driver. “We’re looking for amazing talent and are looking forward to building and expanding on our existing stealth team,” added Sutton-Jones.

Sourdough Sophia’s existing bakery on Essex Road is to stay operational and allow it to bake off and distribute more locally, improving freshness and quality as it continues to expand.

Product innovation also continues with the likes of seasonal lines such as the Blood Orange Bow and Popcorn Cruffins. It also recently introduced new hand pies, sandwiches, ham & cheese croissants, and carrot cake, as well as bringing back its popular Basque cheesecake.