Sol Sourdough Bakery

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.

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.