Tanglewood Bakery was formed on the values of creating healthy artisan bread that is natural, organic, living and baked daily in Noosa. Ingredients are sourced locally. Our flour is stone milled from organic growers. We retain the endosperm and the germ in our breads to maximise nutrient density. We use a 20 hour slow rise fermentation process to break down the acetic and phytic acid in the grain which aids digestion and increases the natural flavour of each loaf.

Beginning in 2014 and named after the beautiful Tanglewood Track that follows the eucalyptus woodlands and turquoise coast of the Noosa National Park, Tanglewood Bakery has quickly become a staple in the home of so many.

Tanglewood organic sourdough breads incorporate ancient grains, fresh milled flour and wheat free stoneground whole spelt flours using ‘old world’ techniques to harness the incredible flavours that sourdough is known for. All our pastries are organic and made using real butter, pasture raised eggs and local jersey milk.

Available fresh daily with a range of bread, pastries, toasties, tarts & slices to choose from.