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Real handwork, real flavour, real bread.

Sour to the people

real handwork    real flavour    real bread

Sour to the People is 100% Sourdough bakery run by Neil Allsopp, that utilises handwork, time, knowledge and experience to create bread that is both unique in looks and in flavour. Using a combination of freshly milled locally sourced heirloom grains, landrace wheats, a sourdough culture that is lovingly cared for and long fermentation techniques each bread takes between 24 and 36 hours to produce. The bakery is a solo operation based in Hønefoss and has recently been nominated for Bakery of the Year within just 1 year of opening. Relying heavily on tried and tested age old traditions and modern techniques the goal is create a bread that is beneficial to daily nutrient intake as well as extracting the maximum amount of flavour from every grain possible.


Our Roots

My story started by baking bread at home to try and help save a little money for the weekly shopping budget, this soon turned into a hobby which in turn became baking for friends and family. After posting images of bread on Instagram I soon became employed as a baker in a professional regard. After gaining knowledge of routines I began planning to scale up from home to a bakery and started Sour to the People.

I sourced local grain from Johan Sward in Brandbu which is milled on site in the bakery. This method of milling minutes before making a dough creates an extremely vivid "alive" flavour that is currently unique in Ringerike.

Having an in depth knowledge of fermentation and a natural instinct of being able to read a dough’s health and status I am able to create bread that has a truly one of a kind aesthetic, flavour and nutrional value.


Our bread

The recipes/formulas for the bread have been tested, tweaked and tested some more. I have extremely high standards and if I'm not happy with one small detail I will spend hours, weeks even months refining the recipe until I am completely happy to offer it to you.

Honesty and integrity are traits I hold in very high regard. I am open with my ingredients and I am very proud that there are no hidden/secret ingredients sneaking their way into my bread. They are all 100% Sourdough. Naturally leavened, naturally preserved and naturally flavoured by Organic/Biodynamic grain.

Good bread takes time to make, but time isn't the only factor. Temperature is one of the most important ingredients in making good bread. I measure the temperature of every dough every 30 minutes to make sure it stays in the "sweet spot" of bacterial and wild yeast fermentation. This can take anywhere from 4 to 7 hours depending on the weather conditions. After the initial fermentation each loaf is carefully shaped using techniques that can only be learnt by handling high hydration dough over and over again. Once each individual loaf is shaped it is cold proofed from anywhere between 12 to 20 hours and is then baked to the desired internal temperature and colour.

All these factors create an incredible flavour and wonderful smile inducing aesthetic.

This is a passion, an obsession, a revolution against factory made industrialised bread. This is bread that is better for the environment, better for your health and better for our community. Together we can make a change and together we can enjoy good bread once again....Sour to the People!!!!


Local Grain, milled on site, fully fermented.


  • Organic Biodynamic Grain (From Johan Sward, Brandbu)

  • Organic Flour (from Økologisk Spesialkorn)

  • 100% Sourdough

  • Fermented for over 24 hours to ease digestion and unlock maximum nutrition.