About us

Our Story

We believe the best bread is worth waiting for.

After all, it takes patience, precision and love to make real bread in the tradition of a true artisan.

But it doesn’t happen overnight…

At Sol Breads, we’ve been pioneering Australia’s slow bread revolution for over twenty years.

Today, we are one of the few truly artisan bakeries in Australia.

It began in an unassuming garage in Brisbane’s eclectic West End in 1997. Our original bakers had a simple idea: to re-think what bread can and should be.

So we mixed, slow-rested, handcrafted and baked our way to bring you the perfect artisan loaf.

The result?

Bread that tastes better, feels better, does better.

Every slice is lovingly handmade and when it comes to the flavour, there’s simply no comparison.

From humble beginnings, we’ve grown to serve our loyal customers; new loaves added, recipes honed, premises expanded.

Today, you can find our award-winning bread in two bakery cafés in the West End and Darra, also the location of our main bakehouse.

You can also buy our bread in (number of) top-notch stockists from Cairns to Byron Bay, Sydney to Adelaide and beyond.

Fuelled by our passion for bringing real bread to more people, Sol Breads will continue to grow.

Of course, one thing will remain the same. We’ll stay true to our time-honoured artisan traditions.

That way, you’ll always get a better loaf and nothing less.

But don’t just take our word for it – come and try the difference for yourself.

Visit a Sol Breads café or find a stockist today.

Our Baking Process

Not all bread is created equal.

Artisan is a term you see a lot in the food world these days. But it’s always worth finding out the real story behind the label.

The name you can trust

Foremost for Sol Breads is quality.

Quality in the care we give to our bread, our traditional methods, certified organic ingredients (where possible), and the way we closely monitor every handmade loaf to be certain it comes out of the oven perfectly.

It’s a time consuming process, different from mechanical mass production. As with so many things, the key is care and patience – and lots of it.

Most mass-produced bread contains chemicals and additives to speed things up. The result is pretty average bread.

By contrast, our slow fermentation process gives the dough hours to develop. This allows the enzymes to react with the flour for an incredible depth of flavour, texture.

Of course, this detail of attention and quality has its price. But it also has its worth.

There’s no match for the quality, flavour and wholesomeness comparing mass-manufactured bread.

Here’s how to spot a true artisan loaf:

It’s made by a person, not a machine.
The key ingredients should be flour, water, salt and yeast. That’s it.
The variable shape of each loaf will show the care and attention of the hands that made it. A twist here, a groove there. The beauty comes in the difference.
And the aroma? Pure joy.

Visit a Sol Breads café or stockist and grab a real artisan loaf for yourself.

You’ll wonder why you didn’t try it earlier.

Our Sourdough Story

We use the traditional method of sourdough production. We blend Organic Flours with Water and Organic Starter from the previous batch and leave them overnight to ferment. The culture matures to product our signature sourdough flavour that’s been perfected over many years.

You might not know…

Unlike most other bread, sourdough has staying power.

You can take time to savour it – the longer production process means that it has a longer shelf life. But, just quietly, we doubt you wait that long to finish it.