Sourdough Bread Indianapolis — 10 New Flavors Dropping at The Bread Barn™ This Summer
- The Healey Farm
- Jun 6
- 6 min read
Sheila Healey has been baking sourdough for her Franklin Township community for over a year. This summer, she's ready to show Indianapolis what her starter is really capable of.
If you've been following The Bread Barn™ at The Healey Farm, you already know our rustic artisan sourdough has been one of our most popular pre-order items since day one. Classic sourdough, blueberry lemon, cheddar jalapeño — our neighbors across Indianapolis, Southport, Franklin Township, and Greenwood have made them a market weekend staple.
But Sheila has been busy in the farmhouse kitchen this spring. Testing. Tasting. Perfecting. Sourdough bread Indianapolis will soon have a flavor boost like we've not seen before.
And starting June 20th & 21st — ten new sourdough flavors are dropping at The Bread Barn™. All summer long.
The Story Behind The Bread Barn™ Sourdough
Before we get to the new flavors, here's what makes our sourdough different from anything you'll find at a grocery store in Indianapolis.
A Starter Years in the Making
Every loaf of sourdough at The Bread Barn™ begins with Sheila's sourdough starter — a living culture she has maintained for years. During non-market weeks it rests in the refrigerator. Then every Wednesday before market weekend, Sheila begins the feeding process — waking the starter up, nurturing it back to full activity so it's ready to do its job by baking day.
This isn't instant yeast. This isn't a shortcut. This is wild fermentation the way it was done before commercial yeast existed.
24-Hour Fermentation
Once the dough is mixed, Sheila lets it ferment for a full 24 hours. This slow fermentation process is what gives our sourdough its distinctive tangy depth of flavor, its open airy crumb, and its crackling crust. It also makes the bread easier to digest — the long fermentation breaks down gluten and phytic acid in ways that fast-rise breads simply can't replicate.
Baked in Small Batches — 15 Loaves at a Time
Every flavor is baked in batches of 15 loaves. Sometimes Sheila splits a batch to offer two flavors — but she never makes less than a half batch because demand at The Bread Barn™ makes it worth doing right every single time. Each loaf is hand-scored, shaped by hand, and baked fresh for market weekend.
This is not mass production. This is craft baking at its finest — right here in Franklin Township, Indianapolis.
10 New Sourdough Flavors Dropping This Summer
Starting June 20th & 21st, these flavors will begin rolling out at The Bread Barn™ throughout the summer. Not all at once — Sheila is releasing them gradually so each flavor gets the attention it deserves. Pre-ordering is the only way to guarantee your specific flavor.
🍫 Chocolate Chip
One of Sheila's personal favorites. Mini chocolate chips folded throughout the dough, melting into pockets of richness in every slice. The contrast of tangy sourdough with sweet chocolate is unexpected and completely addictive. Toast a slice with butter and you'll understand immediately.
Our Chocolate Chip Sourdough pairs a golden artisan crust with soft, tangy sourdough crumb and rich pockets of melted chocolate in every slice.
🍎 Apple Cinnamon
Sheila's other personal standout. Dried apples and warm cinnamon woven through slow-fermented sourdough dough — it smells like autumn and tastes like a farmhouse morning. This one will be gone fast.
🥯 Everything Bagel
All the flavors of your favorite everything bagel — sesame, poppy, onion, garlic, salt — baked into a sourdough loaf with a crackling crust. Perfect for sandwiches, toast, or eating straight off the cutting board.
🧄 Garlic Parmesan
Roasted garlic and Parmesan folded into wild-fermented sourdough. Rich, savory, and absolutely irresistible warm from the oven. This one pairs perfectly with pasta night or Sunday dinner.
🌿 Italian Herb
Italian seasoning and garlic powder throughout — a versatile, aromatic loaf that works beautifully as sandwich bread, dinner bread, or torn apart with olive oil for dipping.
🧅 Onion
Simple, savory, and deeply flavorful. Dried minced onion woven through the dough gives every slice a rich depth that makes it the perfect companion for soups, sandwiches, and cheese boards.
🍊 Cranberry Orange
Tart dried cranberries and bright orange zest in slow-fermented sourdough. Sweet, tangy, and beautiful — this one is as stunning to look at as it is to eat. A guaranteed showstopper at any table.
🫐 Cranberry Walnut
The combination of chewy cranberries and rich walnuts in artisan sourdough is a classic for good reason. Hearty, flavorful, and perfect toasted with cream cheese or butter.
🍅 Sun-Dried Tomato Parmesan
We'll be honest — this is the adventurous one. Sun-dried tomatoes and Parmesan in a sourdough loaf might raise an eyebrow in Indiana. But we're asking you to trust us on this one. The concentrated sweetness of the tomatoes against the tangy sourdough and salty Parmesan is extraordinary. This is the loaf that will convert skeptics.
🌀 Cinnamon Swirl
A generous swirl of cinnamon sugar rolled throughout the dough — warm, sweet, and deeply comforting. Slice it thick, toast it golden, and finish with butter. This is the loaf that makes a Saturday morning feel like something worth celebrating.
How to Get Your Flavor This Summer
Here's the reality — Sheila bakes 15 loaves per flavor per market weekend. When they're gone, they're gone.
Pre-Order Online — Visit thehealeyfarm.com and place your order before Wednesday at 8PM. Choose your flavor, secure your loaf, and it will be freshly baked, bagged, and labeled with your name for grab-and-go pickup.
Walk-Up Shopping — Any overflow from pre-orders will be available at the self-serve stand on a first come, first served basis. But with 10 new flavors launching this summer, we expect these to move fast.
Our honest advice: pre-order your flavor. Don't leave it to chance.
Where to Find Us
The Bread Barn™ at The Healey Farm is located at 6920 Combs Rd, Indianapolis IN 46237 — in the heart of Franklin Township, right at the edge of Southport. We're one mile north of the Greenwood city line and about 10 minutes from Greenwood Park Mall.
We're open on the first and third weekends of each month — Saturday and Sunday, 8AM to 5PM.
Upcoming Market Weekends:
June 20 & 21 — New flavors debut
July 5 & 6
July 19 & 20
August 2 & 3
August 16 & 17
What Indianapolis Is Saying About Our Sourdough
"Sourdough toast on the ready? Don't mind if I do! The Healey Farm is authentic, welcoming, and always top-notch. Standard setting." — Chris H., Google Review ⭐⭐⭐⭐⭐
"This was our first time and we absolutely loved the cinnamon rolls and are enjoying sandwiches made with the jalapeño cheddar bread. We will be placing more pre-orders in the future." — Amanda L., Google Review ⭐⭐⭐⭐⭐
"The sourdough sandwich is the best sourdough I have ever had." — Daisy M., Google Review ⭐⭐⭐⭐⭐
As Seen In Mirror Indy
The Bread Barn™ at The Healey Farm was featured in Mirror Indy as "a destination for bread lovers across Central Indiana." What started as a small farmhouse bakery in Franklin Township has grown into a community tradition — drawing families from across Indianapolis, Southport, Greenwood, Beech Grove, and Center Grove every market weekend.
Ready to Try Sourdough Bread in Indianapolis Like You've Never Had It?
Ten new flavors. One summer. Limited batches of 15 loaves each.
Pre-ordering is the only way to guarantee your flavor — and the window for our June 20th & 21st market weekend is open right now.
Don't wait — these will sell out.
📍 6920 Combs Rd, Indianapolis IN 46237 · Franklin Township · Edge of Southport · 1 mile north of Greenwood 🗓️ Open 1st & 3rd weekends · Sat–Sun 8AM–5PM 📞 317-223-7143
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