Sourdough, patience, and a small bakery on the coast.
The hands behind every loaf.
Yordanka founded Sommerful with a simple belief, that a neighbourhood deserves bread made slowly, by someone who cares. She still shapes the first loaves of the morning, greets regulars by name, and considers a quiet bakery at sunrise the best part of the day.
It began with a starter, a stove, and a stubborn idea.
Sommerful was born in a small home kitchen on the coast, one rye starter, one borrowed Dutch oven, and a stubborn belief that good bread shouldn't be rare. A few neighbours became a few hundred. The oven got bigger. The idea stayed the same.
Time is the ingredient most bakeries skip.
We mix slowly, fold gently, and let the dough rest cold for a day and a half. The result is a crust that crackles, a crumb that breathes, and a flavour that tastes like wheat, not yeast in a rush.
Stone-ground flour, sea salt, water, time.
Four ingredients, sourced from small Nordic mills and chosen for their honesty. No improvers, no shortcuts, no oils that don't belong. What grows nearby ends up in the loaf.
A small team, a shared apron, a long table.
We're a small family of bakers who think of customers as neighbours. Every morning we leave a few loaves warm on the counter, and the people who walk in first get to choose.