Redbeard Historic Bakery Bread Baking Workshop

Redbeard Historic Bakery Bread Baking Workshop

RedBeard Bakery sourdough baking workshop

Next Available: Sun, 13 Oct 9:30AM (AEDT)
(+4 more dates)
6 hours 30 minutes
Over 500 people have attended this class


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 proving 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?

Lise Ramsden, Redbeard Head Baker,  OR Alan Reid, co-founder of RedBeard, with almost two decades of sourdough baking experience lead 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

(213 Reviews)

We bake handmade, authentic sourdough bread & pastries 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

‘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

‘It’s relaxed and charming, the location is gorgeous and their bread is fantastic.’ The Age

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4.9 (213 reviews)
Lisarated it
21 Apr 2024
A great day where we left with so much knowledge about how to make sour dough and so much bread! Highly recommend!!
Brucerated it
25 Mar 2024
I had an exceptional day attending the sourdough breadmaking course at Redbeard Bakery in Trentham. Lis was a patient, warm and peaceful teacher who was able to include so much into the day. She taught many theoretical, scientific and practical aspects of bread making, with some history thrown in. In a day we made three different types of bread. Be prepared for a pretty hot classroom. Speaking of warmth, Lis, all the staff and particularly the new owner all went well out of their way to make us feel welcome and even nurtured. Absolutely lovely people! With the added morning tea, lunch and afternoon tea, this was a great full-day experience. Their hot-cross-buns were delicious as was the tart we had at lunch. The bread we made all looked and tasted great. Be prepared to take a lot of loaves home to family and friends. I’m feeding my starter and hope to make a loaf or two very soon. Thanks to Lis and the team at Redbeard.
Melindarated it
24 Mar 2024
Fantastic day making and learning about sourdough. Lise was a great teacher and very knowledgeable.
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Cancellations & Refunds

If the organiser cancels the class:

You are entitled to a full refund.

If you can't attend the class:

You’re welcome to send someone in your place.


  • A refund can be requested 14 days before class starts. Free of charge.
  • A transfer can be requested 14 days before the class starts. Free of charge.
  • A credit note can be requested 14 days before the class starts. Free of charge.

No changes will be allowed after these times.

We recommend the refund upgrade option upon checkout in case you’re not able to attend the class. Learn more about refund upgrade option.

Terms & Conditions

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 not be eligible for a refund. No transfers are possible within this time frame, but you may send someone in your place.

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.

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