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Redbeard Historic Bakery


At the heart of this Trentham bakery is a 75-tonne masonry scotch oven, that rarely is left to go cold. It has sat in this same position since 1891, serving a long line of baking families over the years.

The current custodian John Reid, is a student of microbiology and chemistry, forgoing the use of commercial baker’s yeast for a wild culture to make their much sought after fermented sourdough bread. It’s nutty and hearty, with an attractive chew. Best friends with butter and vegemite.

Each month John runs a workshop for those interested in the process for making a natural, sourdough bread and the beauty of seeing one of the countries last remaining scotch ovens in action.

The cosy cafe space is an extension to the original bakery and is a mecca for coffee, hot chocolates, homemade-sausages rolls and an outstanding vanilla slice.

Come just before Easter and stock up on freshly baked hot-crossed buns.


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Wolff Lane Trentham Victoria
03 5424 1002

CasualVegetarian OptionsTake-home