Redbeard Historic Bakery Bread Baking Workshop

Next Available: Sun, 29 Apr 10:00AM
6.5 hours


Each comprehensive full-day hands-on workshop covers:

  • making your own sourdough leaven to harness the power of complex wild culture fermentation
  • kneading, shaping and prooving loaves in tins, cloth and baskets
  • a short history of baking and ovens, and how to get the most out of your oven
  • using different types of flour and milling your own
  • how to recognise well made bread
  • cooling and storing bread

Who leads the workshops?

John Reid, founder of RedBeard, with almost three decades of sourdough baking experience leads the workshops. 

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Class Schedule

Most Sundays from 10am to 4.30pm

What you will learn
  • The cultural history of real traditional wildferment "sourdough" breads - why they taste so good and are so good for you
  • To knead, shape, proof and bake classic "sourdough" loaves
  • To make and maintain your own wildferment "sourdough" starter culture (leaven)
What you will get
  • Luscious locally-sourced lunch, bottomless tea/coffee and snacks from our café
  • The loaves you shaped and baked, your new leaven, a bag of organic rye flour to feed it, and comprehensive printed notes including bread recipes plus valuable baking tips
  • 10% discount off any baking equipment, flour, etc, purchased on the day
  • On-going support for your bread-baking journey

What to bring
  • Your enthusiasm and an apron (or consider pre-purchasing a special RedBeard apron for the class to take home)
What to wear

Comfortable summer wear - the bakery is always warm from the glow of our enormous 19th century wood-fired scotch oven. Closed toe, flat shoes.

Appropriate for

Anyone interested in baking - over the age of 16!

Cancellation / Re-Scheduling Policy

Bookings may be refunded or moved to another available date up to two weeks before the date booked. Under two weeks no changes can be made.


RedBeard Historic Bakery

Vendor since 2016

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

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Terms & Conditions

Bookings may be refunded or moved to another available date up to two weeks before the date booked.

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37 Reviews
5 stars
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1 star

22 March 2018 • Redbeard Historic Bakery Bread Baking Workshop

Best course I have ever done!! Massive thank you to John for teaching us the traditional way to make sourdough. But also offering sustainable methods to this practice. John was so engaging and passionate to all of us and I couldn’t recommend this enough. X


10 March 2018 • Redbeard Historic Bakery Bread Baking Workshop

I would like say thank you for making the day such a pleasant experience. The workshop was excellent and I would highly recommend it. Susan


07 March 2018 • Redbeard Historic Bakery Bread Baking Workshop

A wonderful and informative day. John took us through the theories and methods of making sour dough bread in an easy to understand and practical way. We were able to make bread from scratch, have wonderful food and good company. John Reid is very passionate about sour dough and the natural origins of food. This passion came out in the way he spoke and I can't wait to continue down the path to making my own sour dough bread. Also, the food for lunch was incredible.

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