<p>When Britain first entered lockdown in March last year, Sophia Sutton-Jones decided to try making sourdough bread.</p>.<p>A year later, she is running her own popular bakery.</p>.<p>"I'd always thought about it, but I never had the courage to do it," she told <em>AFP</em>.</p>.<p>Now Sutton-Jones, 29, and her husband Jesse, 28, work alongside half a dozen staff members pulling hot loaves out of the oven, putting out flaky pastries and cutting slices of cakes topped with cream.</p>.<p>It all started when Sutton-Jones, whose father was also a baker, made a loaf of bread for a neighbour who was sheltering during the first national lockdown in March 2020.</p>.<p>"He talked to his friends about it," she says. "Very quickly, we had 12 people waiting in front of our house."</p>.<p>The couple, who sold kitchenware online before the pandemic, began to deliver orders by bicycle in their north London neighbourhood.</p>.<p>Producing the loaves from home soon became impractical as everything got coated in flour, Sutton-Jones recalls.</p>.<p>"Our dining room was the bakery and our guestroom the storage space. So you could come as a guest and sleep on flour bags."</p>.<p>Fired by their initial success, the couple turned to crowdfunding to launch their business.</p>.<p>They were hoping for £25,000 ($35,000, 30,000 euros) but ended up raising £33,000.</p>.<p>The distinctive pink-painted bakery -- "Sourdough Sophia" -- opened in January.</p>.<p>Their pains au chocolat, croissants and cruffins -- a cross between croissant and muffin -- sell like hotcakes.</p>.<p>But their biggest hit is sourdough bread, which the British have embraced enthusiastically.</p>.<p>Home-baked bread became a major trend of lockdown, with enthusiastic amateurs posting pictures of their efforts in pursuit of the perfect golden crust.</p>.<p>The surge of interest led to shortages of yeast and people "understood that actually, there is another way to make bread and it's actually much better, much healthier", says Sutton-Jones.</p>.<p>Sourdough bread is made using a fermented starter instead of yeast and its enthusiasts believe it is more beneficial than ordinary bread, causing blood sugar to rise more gradually and helping gut health.</p>.<p>It takes longer to rise but -- thanks to stay-at-home protocols -- people were finally not in a rush.</p>.<p>"It's the oldest way of making bread," says Sutton-Jones.</p>.<p>"Sourdough Sophia" attracts a long line of customers as soon as it opens even though it sits it a short distance from the local shopping street with many other bakeries.</p>.<p>"I've been to all of them. The bread is much better here," says 43-year-old Ben Claypole, waiting outside with his small dog.</p>.<p>He adds that he is keen to support small businesses.</p>.<p>The bakery opened while "non-essential" shops remain shuttered until April 12 and financial pressures mean some will never reopen.</p>.<p>Sutton-Jones, who has a baby daughter, says she realised the risk of opening during the current situation and put in long 14-hour days. But she has no regrets.</p>.<p>Baking something and seeing a customer come in to enjoy it "gives me a real kick", she says.</p>.<p>"Lockdown made people think about their priorities," she says, with the life-and-death situation prompting some big questions.</p>.<p>"What if something else happens to us? Shouldn't we follow our dreams now? Because anything could happen."</p>
<p>When Britain first entered lockdown in March last year, Sophia Sutton-Jones decided to try making sourdough bread.</p>.<p>A year later, she is running her own popular bakery.</p>.<p>"I'd always thought about it, but I never had the courage to do it," she told <em>AFP</em>.</p>.<p>Now Sutton-Jones, 29, and her husband Jesse, 28, work alongside half a dozen staff members pulling hot loaves out of the oven, putting out flaky pastries and cutting slices of cakes topped with cream.</p>.<p>It all started when Sutton-Jones, whose father was also a baker, made a loaf of bread for a neighbour who was sheltering during the first national lockdown in March 2020.</p>.<p>"He talked to his friends about it," she says. "Very quickly, we had 12 people waiting in front of our house."</p>.<p>The couple, who sold kitchenware online before the pandemic, began to deliver orders by bicycle in their north London neighbourhood.</p>.<p>Producing the loaves from home soon became impractical as everything got coated in flour, Sutton-Jones recalls.</p>.<p>"Our dining room was the bakery and our guestroom the storage space. So you could come as a guest and sleep on flour bags."</p>.<p>Fired by their initial success, the couple turned to crowdfunding to launch their business.</p>.<p>They were hoping for £25,000 ($35,000, 30,000 euros) but ended up raising £33,000.</p>.<p>The distinctive pink-painted bakery -- "Sourdough Sophia" -- opened in January.</p>.<p>Their pains au chocolat, croissants and cruffins -- a cross between croissant and muffin -- sell like hotcakes.</p>.<p>But their biggest hit is sourdough bread, which the British have embraced enthusiastically.</p>.<p>Home-baked bread became a major trend of lockdown, with enthusiastic amateurs posting pictures of their efforts in pursuit of the perfect golden crust.</p>.<p>The surge of interest led to shortages of yeast and people "understood that actually, there is another way to make bread and it's actually much better, much healthier", says Sutton-Jones.</p>.<p>Sourdough bread is made using a fermented starter instead of yeast and its enthusiasts believe it is more beneficial than ordinary bread, causing blood sugar to rise more gradually and helping gut health.</p>.<p>It takes longer to rise but -- thanks to stay-at-home protocols -- people were finally not in a rush.</p>.<p>"It's the oldest way of making bread," says Sutton-Jones.</p>.<p>"Sourdough Sophia" attracts a long line of customers as soon as it opens even though it sits it a short distance from the local shopping street with many other bakeries.</p>.<p>"I've been to all of them. The bread is much better here," says 43-year-old Ben Claypole, waiting outside with his small dog.</p>.<p>He adds that he is keen to support small businesses.</p>.<p>The bakery opened while "non-essential" shops remain shuttered until April 12 and financial pressures mean some will never reopen.</p>.<p>Sutton-Jones, who has a baby daughter, says she realised the risk of opening during the current situation and put in long 14-hour days. But she has no regrets.</p>.<p>Baking something and seeing a customer come in to enjoy it "gives me a real kick", she says.</p>.<p>"Lockdown made people think about their priorities," she says, with the life-and-death situation prompting some big questions.</p>.<p>"What if something else happens to us? Shouldn't we follow our dreams now? Because anything could happen."</p>