SOL Breads was formed in July 1998 by a small group of bread enthusiasts with the aim of baking bread in the tradition of a true artisan. From humble beginnings in a garage underneath a small eatery in the multi-ethnic suburb of West End on Brisbane’s south side, SOL Breads dedicated itself to producing healthy, nutritious, naturally leavened organic sourdough bread.
SOL’s first bakers (Phillip & Sean) went about creating a range of handcrafted breads made from certified organic stone-ground flours and using only natural fermentation techniques.
SOL’s range of breads has a strong emphasis on wholefood ingredients, without the use of chemical or other additives and agents, or the encouragement of farming techniques which degrade the environment.
It wasn’t long before SOL established a larger bakery & café further down the road. This unique corner store location with its glass frontage that allowed people to see the bakers at work became the flagship for the business and the main port of call for SOL’s growing band of devotees. The business established a strong following in the health conscious market, appealing to those seeking alternatives to the mass produced, automated product readily available. The café is still there today, selling the full range of SOL Breads products.
Demand has continued to grow and so have the bakery and the product range. Another move was necessary in 2002, which saw the main production cross the river to Newstead where it stayed until 2010. Although demand and production continue to grow, SOL Breads has not compromised on its founding principles. The challenge for SOL’s dedicated team of bakers has been to ensure that the product quality remains consistent.
Encouraged by an ever expanding legion of loyal customers, and an
increased public awareness of natural foods, SOL Breads expanded their
product range to include a variety of organic wheat, wheat alternative,
and gluten free breads. As more and more people discover healthy can
also mean better tasting, SOL Breads continues to satisfy demand
through branded bakery/cafés and dedicated stockists from Cairns to
Sydney and Adelaide.
SOL Breads now has 2 bakery cafés in Brisbane as well as a large number of stockists from as far north as Cairns and south to Sydney, with a high concentration in the Northern NSW region, including Byron Bay.
In 2009 SOL Breads went online and now offers home delivery for customers with a passion for our bread. For ordering information, delivery areas and delivery prices please check out the Shop section of the website.
The range of breads available online includes wheat, gluten and dairy free products to cater for the increase in specific dietary requirements, intolerances and allergies.
In 2010 SOL moved its production into brand new purpose-built premises in Darra.
Bread is a staple of most of our diets and SOL Breads will continue to meet the challenge of producing the highest quality organic sourdough breads to ensure a healthier alternative in your diet anywhere in Australia.
The SOL Breads journey has been a labour of love, sweat and at times tears, but at no stage has the team lost sight of their original ideals and processes, and today can lay claim to being one of the few truly artisan bakeries in Australia.
Thank you for choosing Sol Breads.
Kim & Meg