A restored 19th-century brick factory in Berlin’s Mitte district houses Sofi, a craft bakery created by the hospitality company Slow in collaboration with Danish chef and restaurateur Frederik Bille Brahe. Opened at the end of last year, it aims to preserve and celebrate the natural flavors of ancient grains through honest, low-intervention baking performed by an international team of young bakers headed by Marisa Williams, who trained under master baker Chad Robertson at San Francisco’s Tartine. “Our hands are in dough all day, mixing flour, water, and sourdough culture,” she says. “But beyond that, there’s really not much handling. Working with something so alive, we leave the finished product to develop on its own.”