Redbeard Historic Bakery Bread Baking Workshop

Over 500 people have attended this class
Book Now (http://weteachme.com/l/nBhBzZkr)


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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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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Cancellation & Refund Policy

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.


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.


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).


RedBeard Historic Bakery requires 48 hours notice in writing prior to the class for a full refund or transfer. 


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.

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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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101 Reviews
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03 December 2019 • Redbeard Historic Bakery Bread Baking Workshop

SIMPLY THE BEST !!! Without a doubt! I think One person from every family should reap the rewards and complete a Red Beard Baking Workshop with John Or his brother Al Reid. 30 years of knowledge Wisdom and Experience shared In the nicest way! JUST DO IT is all I can say! So many positives plus you take home a mountain of bread and will be equipped to start your own home baking programme. All you need is good flour and water! Madelene Sutton


27 November 2019 • Redbeard Historic Bakery Bread Baking Workshop

I was unable to move my booking to a suitable date so i couldn't attend and i am now out $300! not happy.


18 November 2019 • Redbeard Historic Bakery Bread Baking Workshop

What a day! I loved absolutely everything about this experience, and was sad to leave at the end! I'd say the workshop is a must for anyone with an interest in or passion for baking bread. John's expertise and guidance throughout the day was invaluable, and he has so, so much knowledge to share. No question was too silly or trivial, and I walked away having learned more than I was ever expecting - and the tricks about how to translate what was learnt in the bakery to a home environment are especially useful! I'm now counting down the days until the leaven we created is ready for its first bake! I cannot recommend this workshop highly enough. (And the fact that the fruit bun upon arrival and lunch were incredibly delicious is just an added bonus!)

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