Sosas, the restaurant where bread is the master of the kitchen

Three brothers, Carlos, Daniela and Javier Sosa, They started cooking cheesecakes 6 years ago to sell in San Andrés.

“We had always had a great taste for cooking and we wanted to start a business. It was a recipe from our mom, we improved it and started selling them. We prepared them in a small oven at home and we became known through Instagram or calls”, says Carlos.

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They did well with their recipe and reached Feed you, one of the largest gastronomic festivals in Bogotá, with the proposal of cheesecake popsicles. “It was a challenge because it was our first large production of the product. We began to transform the concept over time”, points out Carlos.

From there they made the jump to a kitchen. In 2017 they opened a cafe, in Carrera 15 with Calle 118, in Bogotá. “A big jump”, for them. At that moment, the kitchen ceased to be a Hobbie and it became a passion and a way of life. From the beginning they thought of a place to share and have a good time.

Carlos says that he was born with a passion for baking. “It seems to me that bread is a delicious food for any time of the day“, it states.

They started making stuffed breads. And in the first year of the covid-19 pandemic, they managed to consolidate themselves by bringing bakery products to homes. To their native San Andrés, punctually, they arrived with essential breadsfilling a void that the island had, a place where industrial breads are usually marketed.

“That led us to open the bakery as the main element of Sosas“, bill.

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There they ventured into supermarkets, where standardization, durability, cost and transportation to San Andrés were necessary, “which is complicated.” They also brought their bakery to restaurants and hotels on the island.

“After the pandemic we realized that coffee was too small. We were able to believe more in Sosas. We were a small group of workers, but we were able to support ourselves and not fire anyone. The clients asked us for home delivery and that is how we sustained ourselves”, says Carlos Sosa.

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For this reason, they opened their restaurant in March 2022. “That requires more planning, financing, organization. There are many things behind a restaurant that one does not usually see. Cooking is a matter of dedication to service and passion”, says one of its founders.

They went from a kitchen of 5 people to one of 20, and 80% of their plant is from Venezuela. there you have bakery, pastry, cocktails, live music and more. In other words, a restaurant based on bread for any time of the day.

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In Sosas the person has the possibility of seeing the dough, how the cakes are made, the pastry chef decorating and, in general, the entire open kitchen that allows one to see what is behind the preparations.

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Carlos recognizes that one of the challenges to undertake is the financial part, since a lot of organization is needed in this aspect. He also says that legal topics that need to be learned and are generally unknown, such as regulations and taxation.

In the case of restaurants, for him, inventory and cost management is key. Likewise, to forge a personality that leads people to recognize the place for its particularity.

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He advises that in order to be an entrepreneur, spirituality is important, knowing oneself, knowing one’s weaknesses and strengths. And, finally, have patience in the process of undertaking, because it is a path of many challenges. And he insists that you have to trust the idea.

“The most important thing is to start doing things. There is always fear because undertaking implies a monetary, emotional and other risk, but you have to do it“, bill.

The next thing for Sosas is to position the restaurant in Bogotá. Likewise, position the bakery in San Andrés and expand the bread line to other places in the capital and other cities.

His recommendations are the focaccias, the octopus roll, the French toast, the egg sandwich and the cheesecake, which are customizable.

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