In character as the glamorous, grand, and gossip-prone Queen Charlotte in Bridgerton, Golda Rosheuvel is quite accustomed to platters of sweet treats being proffered by obsequious footmen for her delectation. But while her royal alter-ego would never deign to set a single, Regency pump-clad foot in a kitchen, Golda herself—when she’s not coolly assessing nervous debutantes in one of Shonda Rhimes’s candy-colored ballrooms—can instead be found surveying the bread ovens in an artisan bakery on a South Oxfordshire industrial estate.
Yes, this Netflix star has a side hustle: co-owner of Imma the Bakery, which she opened with her cousin Tona Erregui in 2022. Just two years of head chef Tona’s croissants, focaccia, and fig and mascarpone pastries later, and the bakery’s sourdough loaf has already been named among the best in the U.K. “Food has always played a huge role in my life,” Rosheuvel tells Vogue. “It’s a way to connect with others, celebrate traditions and explore cultures. For me, food is intertwined with memories and emotions, making it one of the central aspects of my life.” The actor—who was an aspiring Olympian before she turned her attention to the arts and became a fixture on the West End stage—adds that cooking serves as another creative outlet. “The bakery is what I love to do outside of work… it’s good to have things you care about that will energize you and reboot your zest for life.”
Rosheuvel’s zest for life has been on full display in recent months: she kicked off the summer by celebrating the release of Bridgerton season 3 with her co-stars, attended the Wimbledon Championships in vibrant strawberries-and-cream stripes, and then popped up on the front row at London Fashion Week, fan girling over Laura Mvula at the SS Daley show.
Golda, who was there to champion the young British designer as he unveiled his first womenswear collection, says she is inspired by the “energy and creativity” that small, independent businesses bring to the UK—something she’s now a part of herself via Imma, and a passion that’s reflected in her own shopping habits (and her support for American Express’s Shop Small campaign). The actor browses her favorite British brands—including SS Daley and Wales Bonner—at The Store X, near Vogue HQ on The Strand, and picks up unique pieces for her kitchen at the “wonderful” Ceramica Blue in Notting Hill. She’s also a regular at the Common Press in east London. “As the first consciously queer intersectional bookshop, it not only provides access to diverse literature, but also serves as a safe haven for the LGBTQIA+ community—creating a welcoming environment where people can connect, share experiences, and find representation in literature is invaluable.”
Naturally, Rosheuvel has some foodie recommendations too, name-checking Peckham’s family-run vegan spot Naifs and the “exceptional” bread at Toad Bakery, a favorite with British Vogue staffers living south of the River Thames. Outside of London, of course, it’s all about Imma, where Golda is partial to the stollen loaf, “sliced thinly with a cup of tea or coffee”. She shares the recipe with Vogue, below.
Imma’s Celebration Stollen
Photo: Raccoon London
Ingredients
- 150g Assorted dried fruit (currants, raisins, mixed candied citrus peel)
- 80g Non-alcoholic ginger or rhubarb beer
- 230g Milk (can replace with oat milk)
- 70g Whipped egg (can replace with aquafaba)
- 420g Plain flour
- 150g Bread flour
- Zest of 1 lemon
- 7g Fresh yeast
- 1 Pinch each of nutmeg and cardamom
- 60g Caster sugar
- 150g Butter (can replace with plant-based alternative)
- 10g Salt
- 80g Flaked almonds
- 190g Marzipan
- Icing sugar to dust
- Whipped cream to serve (can replace with dairy-free alternative)
Method
Soak the fruit. The night before, in a bowl, mix and soak the dried fruit and non-alcoholic beer, so that the fruit absorbs the liquid and flavor overnight, and becomes plump. Next, prepare the dough. In a mixer bowl, combine the milk, eggs, plain flour, bread flour, lemon zest, yeast, nutmeg, and cardamom. Next, add in the caster sugar, butter, and salt, mixing until smooth. Add the soaked dried fruit (including any leftover liquid), and 40g of the flaked almonds, mixing for a further 30 seconds.
