Solo Bread is an independent bakery, based in Birkenhead, Wirral. Founded by Harry Doherty in 2023. 

We began as a small wholesale operation, supplying local cafes, restaurants and shops with naturally leavened bread and stoneground pastries. Now we are opening the bakery  directly to local people, who appreciate real food and real bread! 

We are open to the public every Friday and Saturday, 9am-12pm. 

At the bakery we make naturally leavened breads, all with organic, stoneground, UK grown wheat and rye. We use flour from Cann mill & Gilchesters mill. Fermented with precision, no fanfare or over-refinement, no additives, no improvers, no shortcuts.

We work with local independent suppliers for all of our ingredients; milk, butter, eggs, chocolate and fruit.

The bakery was never meant to be a grand statement. The goal is far smaller and far more important. To make the best, most nutritious and flavoursome bread that we can, to make this bread available to the people who live here and to support the farms and mills who protect soil, seed and craft.

If Solo Bread can strengthen the local food chain and give the community bread worth coming out for, then it’s doing exactly what it was meant to.

Flour

All of the flour we use is high quality, organic and stoneground, sourced from independent mills. These mills pay farmers fair prices for wheat and trade in non commodity systems.

It is milled from population varieties made up of hundreds of different types, a living, evolving field of grain that adapts to its environment over time. It’s grown organically without chemicals or use of artificial fertilisers. The result is a crop that’s not only more resilient to climate and disease, but one that supports healthier soil, greater biodiversity, and genuinely richer flavour.

This flour we use changes with the seasons. That challenges you to work with it, not against it. 

So why use stoneground flour? 

In short, because it tastes better. It also holds vast nutritional superiority, when compared to roller milled flour. In most modern industrial roller mills the practise centres around separating the bran and germ from the endosperm to create a homogeneous, bland flour, that does not spoil and can sit on a supermarket shelf for long periods of time relatively unchanged.

The flour produced at both Gilchesters and Cann mill is rich, creamy and aromatic. It contains the full spectrum of the grain, the lipids, the natural nutrients and the flavour. It is not blended with vital wheat gluten, or older oxidised flours to achieve a certain protein level and functionality, as is the norm in larger mills. Unadulterated, freshly milled, delicious flour. 

Why choose anything else?