A welcome addition to Belmondos Organic Market is the artisan bread company - Tanglewood Organic Sourdough Bakery. Drawing inspiration from the natural beauty of the Tanglewood Track in Noosa National Park with its winding path through tropical rainforest, eucalypt woodlands and along the pristine coast which sees early risers dodge gnarled and knotted buttress roots and snatch glimpses of turquoise ocean as they pace the track to start their day.
But unlike the early risers on the track, Tanglewood Organic Sourdough Bakery prefer to rise slowly. All their breads use a 20 hour ferment to break down acetic and phytic acid which aids digestion and increases the natural flavour and character of each loaf.
Their organic sourdough range incorporates ancient grains, sprouted grains, activated nuts, fresh milled flour and gluten free breads. Enjoy their breads on their own, or warmed with organic extra virgin olive oil and celtic sea salt or simply spread with organic butter.
Tanglewood Bakery is a collaboration between Ryan Taylor and Jason Higgins and is just one of the new exciting changes at Belmondos Organic Market. Ryan and Jason will join us at our next Slow Food Noosa Breakfast and share with us their enthusiasm and passion for all things organic and pure food.
Slow Food Noosa Breakfast
Outrigger Little Hastings Street Resort & Spa, Noosa Heads
June 26th 2014
For further information please contact 0421 369 414
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