Tanglewood Organic Sourdough Bakery

Tanglewood Organic Sourdough Bakery is built around naturally made, organic bread baked daily in Noosa. Its range centres on sourdough loaves made with ancient grains, fresh-milled flour and stoneground whole spelt flour, using traditional techniques to develop the flavour associated with long-fermented bread. The bakery also offers French pastries, toasties, tarts and slices, giving visitors more than one reason to stop by.

The baking process is a defining part of Tanglewood’s approach. The bakery uses a 20-hour slow-rise fermentation, with the aim of working with the grain’s natural qualities and building flavour. Its flour is stone-milled from organic growers, while locally sourced ingredients are used where possible. Tanglewood also says its breads retain the endosperm and germ, reflecting its focus on nutrient density as well as taste.

Pastries receive the same attention to ingredients. They are made with organic components, including real butter, pasture-raised eggs and local Jersey milk. That makes the offering particularly appealing for anyone looking for traditionally made baked goods, whether they are picking up a loaf for home or choosing something sweet or savoury fresh from the bakery. The daily selection of bread, pastries, toasties, tarts and slices gives solo visitors and households some useful variety without straying from the bakery’s core focus.

Tanglewood began in 2014 and takes its name from the Tanglewood Track through the eucalyptus woodlands and along the coast of Noosa National Park. That local connection is reflected in a bakery that is made in Noosa and has become a regular presence in the homes of many local customers. For visitors to Noosa Heads, it offers a grounded stop centred on organic sourdough, French-style pastries and careful, old-world baking methods.