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224 Nantmeal Road
Glenmoore, PA, 19343
United States


Soltane Café

Camphill Soltane's first off-campus workshop, featuring direct trade & single origin coffee, delicious artisan pastries, and locally-grown, heritage grain breads in downtown Phoenixville, PA.

Soltane Café

Direct Trade Coffee, Artisan Pastries & Heritage Grain Breads in Downtown Phoenixville


camphill soltane soltane bridges cafe & bakery phoenixville counter culture coffee

About Us

  • Camphill Soltane's first off-campus workshop was voted the Critic's Choice for Best Bread in 2013 by Main Line Today.
  • We are first and foremost a social enterprise supporting people with special needs, providing opportunities for people of all abilities to have meaningful work in our community.
  • Tax & tip are included in our pricing.
  • As part of our social mission, we pay our employees a fair wage rather than rely on tips to pay employees. The tips we collect are donated to local causes.
  • Our beverages are one size due to the very manual nature of our drinks. We try to keep things as simple as possible.
  • Our specialty coffee is organic and directly sourced from farmers around the world, our milk is from a local dairy, & all other ingredients (sugar, cream, vanilla, chocolate, etc.) are organic. Our baked goods & breads are as organic & local as we can source.
  • Our coffee tastes so special because it is a craft that takes great investment in our staff & apprentices.
  • When you make a purchase in our shop, you are investing in our local community as well as fueling a very intentional mission to do good in the world. Thank you for your support!


138 Bridge St., Phoenixville, PA

(610) 933-1819



6:30am - 3:00pm every day




Hear what our customers are saying about us on Yelp, and follow along with our adventures on Facebook and Instagram.

Learn more about us in this wonderful article at The Town Dish!

Our work place is truly inclusive. We slow down some of our production processes so all of our team members, including those with special needs, can fully participate in the work. That experience of slowing down and becoming truly conscious of our work is something that impacts all of us. In one sense, great bread is a byproduct of the love and attention we give to our work.
— Mark Doberenz, baker