Organic breads are on the menu for the next Slow Food Noosa breakfast, at the Outrigger Little Hastings Street on 26 June, from 7.45am.
Tanglewood Organic Sourdough Bakery, located in Belmondos, Noosaville, will be the main feature as company owners Ryan Taylor and Jason Higgins chat about their enthusiasm and passion for pure food all things organic.
Tanglewood Bakery uses a 20-hour fermentation process to break down acetic and phytic acid, which aids in digestion and increases the natural flavour and character of each loaf of bread.
Their organic sourdough range incorporates ancient grains, sprouted grains, activated nuts, fresh milled flour and gluten free breads, perfect on their own, or warmed with organic extra virgin olive oil and celtic sea salt or simply spread with organic butter.
Founded in 2005, Slow Food Noosa is part of a global, grassroots movement to connect the pleasure of good food with a commitment to the local community and environment.
Monthly breakfasts are held by Slow Food Noosa where local producers can showcase their products and produce.
This month’s breakfast is on 26 June at Outrigger Little Hastings Street Resort and Spa, Noosa Heads, from 7.45am.
Tickets are $24 for members and $29 for non-members and are available by phoning 5474 3711 or emailing info@slowfoodnoosa.com.
