Apricot Sourdough
Country loaf with toasted rye, dried apricot, orange zest and a deep caramel crust. Naturally leavened for 30 hours.
Taking commissions for autumn tables
Sofia Lindqvist / 2026
01 - Baker / Artisan Bread & Patisserie
Good things rise.
Great things linger.
I build secure, scalable and modern software on the cloud. Passionate about solving problems and delivering impactful results.
02 / The baker behind the crumb
Patience is
an ingredient.
I'm a Software Developer with hands-on experience designing, building and shipping products end-to-end. I love turning complex problems into simple, reliable solutions.
12Years baking
48Seasonal menus
320Custom orders
4Signature styles
03 / Signature creations
The oven
takes the stage.
Pistachio Morning Knot
Buttery laminated dough, pistachio frangipane and a delicate citrus glaze.
Cocoa Cloud Cake
Dark cocoa sponge, cultured cream and glossy cherry compote.
04 / Craft process
From starter
to final flourish.
01
Ferment
Build flavor slowly with levain, temperature control and enough time for the dough to become expressive.
02
Shape
Develop structure by hand, tight enough for lift, gentle enough to protect the air already earned.
03
Finish
Score, glaze, dust and plate with restraint so the final texture and aroma do the talking.
05 / Experience
A career built
in warm rooms.
Independent Baker / Studio 17
Small-batch sourdough, viennoiserie and bespoke dessert tables for private hosts, cafés and hospitality partners.
Pastry Lead / Hearth & Bloom
Led morning production, seasonal pastry development and service standards across a neighborhood bakery and café.
Commis to Baker / Maison Rue
Trained in laminated dough, enriched breads, plated desserts and production planning in a high-volume pastry kitchen.
06 / Contact
Let’s make
something rise.
For private events, café collaborations, seasonal menus or custom celebration bakes, send a short brief and I’ll reply with the next steps.
✉ sofia@example.com
☎ +46 8 5550 0183
◈ Stockholm, SE