Indie Bakehouse is built on a belief that bread should nourish, not burden the body. Tanya Krikke, the baker behind Indie Bakehouse, creates genuine slow fermented sourdough using traditional methods that respect time, ingredients and digestion. This is not bread rushed to meet production schedules or filled with additives to force results. It is bread made the way it has been for generations.
Slow fermentation allows the natural cultures in sourdough to break down gluten and phytic acid, making the bread easier on the gut and more accessible for many people who struggle with commercial bread. The long fermentation also develops deeper flavour, better texture and a loaf that keeps naturally without the need for preservatives.
Commercial bread is typically made quickly using industrial yeast, highly refined flours and processing aids that prioritise speed over nourishment. Indie Bakehouse takes the opposite approach. Tanya works with organic and spray free flours and seasonal ingredients, baking in small batches and allowing each loaf the time it needs to become truly good bread.
This is sourdough you can taste and feel the difference with. Bread made with patience, integrity and care, and something we feel proud to share with our Spray Free Farmacy family.
