How refreshing it is to visit a business which hasn't compromised it's humble beginnings by cutting corners and quality, as they have grown. Production is in the thousands of loaves per day
Sol Breads, still makes its products by hand, using no added yeast and organic ingredients.
The company is a medium sized facility, and twins with Wild Bread, (which I have not seen to date).
A lot of the products made use wheat alternatives as this trend is huge in Australia right now. Gluten-Free seems to be the new 'low-carb' fad down here. In fact Sol's own outlet and cafe is 100% gluten-free.
I was welcomed by the crew there, and like most places in Australia, every one is most accomodating and freindly and interested in sharing experiences, whether on a large scale like Sol or on a small scale like Absynthe and Just Bread.
Next week I am going back to work a shift or two in their bakery. I will report again.
I have tried their Carrot Cake..(g/f) amazingly moist, and the croissant which is naturally leavened, wonderfully moist, flaky buttery and tangy!
Sol Breads Brisbane
On the bench. Hand moulding after intermediate proof.