Troels Bendix has lived a long bread adventure. Having trained as a chef in his native Denmark, he moved to London in 1999. While working freelance, Troels fell in love with baking and taught himself to make bread. In 2001, he started his own wholesale artisan bakery specialising in sourdough breads. He supplied shops, restaurants, and hotels, including Brindisa, Clarence House, and The Lanesborough. During this time, Troels developed the in-house range of artisan breads for one of the UK’s leading and most respected supermarket chains. Feeling the need for new challenges and to live and work outside London, Troels left the city for West Sussex in 2011 with his partner Giovanna. He became one of the founders and creative director of The Hungry Guest, a delicatessen with its own bakery, where the bread won several World Bread Awards. Troels left The Hungry Guest in 2015 to start a bakery and café in partnership with an old friend. As they were planning the new venture Troels had a mountain bike accident and sustained a serious head injury. He was in hospital for three months and had to learn to walk and speak again. With characteristic quiet steeliness, when Troels came home he started to bake. SØDT began in Troels and Giovanna’s kitchen with friends and neighbours collecting their bread from the house. After a lot of hard work, help from astonishing people, and a few small miracles, the bakery is now a short walk away with a team of 16.