RedBeard Historic Bakery
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82
Classes -
603
Students -
114
Reviews
We bake handmade, authentic sourdough in a 19th century woodfired scotch oven in Trentham, central Victoria. Cafe, tours and classes.
Our authentic sourdoughs are leavened with a natural, wild culture of yeasts and healthy bacteria. We don’t use bakers’ yeast, preservatives or any other additives.
Our loaves are made with organic flour, shaped by hand and baked in a woodfired oven, built in 1891 - one of only a handful of Scotch ovens still operating in Australia.
‘The best bakery in the world. It’s been a privilege to be inside. This is all about heart, passion and a love for making great bread.’ George Calombaris, MasterChef, 2013
‘I had RedBeard sourdough for breakfast and it was absolutely delicious. RedBeard is doing a wonderful job to promote the resurgence of authentic sourdough and artisan woodfired baking.’ Maggie Beer, legendary cook and restaurateur, 2010
‘It’s relaxed and charming, the location is gorgeous and their bread is fantastic.’ The Age, 2011
Bookings may be refunded or transferred to another available date up to two weeks prior to the workshop date
Cancellations less than two weeks prior to the workshop date will only be eligible for a 50% refund of the total fee paid. No transfers are possible within this time frame.
If extra merchandise was purchased at the time of the original booking being cancelled, a full refund of the purchase price for the merchandise will be issued.
If an attendee does not attend a workshop they are enrolled in, they must advise our office through email (admin@trenthamnc.org.au) in writing beforehand, or no refund will apply.
Anyone partaking in any classes or coming to any events at RedBeard Historic Bakery or organised by RedBeard Historic Bakery must agree to these terms and conditions.
1.) LIABILITY WAIVER
I agree to take on full responsibility for any damages, injuries and for physical and/or personal property, which I might incur whilst participating in classes and/or events organised by RedBeard Historic Bakery.
2.) PHOTO & VIDEO
I agree to give RedBeard Historic Bakery unrestricted publishing rights for any photographs or videos taken at RedBeard Historic Bakery classes and events or on RedBeard Historic Bakery's premises. (For use of RedBeard Historic Bakery marketing materials).
3.) REFUNDS / RE-SCHEDULING
Bookings may be refunded or transferred to another available date up to two weeks prior to the workshop date
Cancellations less than two weeks prior to the workshop date will only be eligible for a 50% refund of the total fee paid. No transfers are possible within this time frame.
If extra merchandise was purchased at the time of the original booking being cancelled, a full refund of the purchase price for the merchandise will be issued.
If an attendee does not attend a workshop they are enrolled in, they must advise our office through email (admin@trenthamnc.org.au) in writing beforehand, or no refund will apply.
4.) CANCELLATIONS
In the event that a class is cancelled, students will be notified via text message or email and entitled to a full refund or credit.
17 March 2020 • Redbeard Historic Bakery Bread Baking Workshop
The workshop was challenging and a privilege in which to participate. The presenter was very generous in sharing his experience and knowledge and I left confident to be able to start using and sharing the process of starting up and maintaining my own “mother” or sour dough starter and baking healthy tasty bread with high quality ingredients using age-old baking processes. I learned a lot about the history behind bread making. An exceptional experience!
16 March 2020 • Redbeard Historic Bakery Bread Baking Workshop
Absolutely Brilliant! We came home with so many sourdough loaves, our own starter and a whole bag of wholemeal flour! We were looked after very very well, had an amazing lunch, coffees and Al was an amazing super informative teacher! would definitely recommend this course to anyone who has an Interest in Sourdough or bread making in general. A+++
05 March 2020 • Redbeard Historic Bakery Bread Baking Workshop
I thought I was getting there with my own starter already begun and a few failed test loaves. With what I learned I think I can now see why I haven't succeeded so far and the knowledge I gained from the course will take me forward to success. I learned crucial skills I think will lead to good loaves once I consume the 8/9 loaves I took home !! Laurie