RedBeard Historic Bakery

New dates for sourdough baking workshops

noreply@blogger.com (RedBeard Bakery) — Tue, 08 May 2012 01:27:00 +0000

If you haven't yet experienced a sourdough baking workshop at RedBeard, here's your chance!

The following workshop dates have just been announced:

3 June
22 and 29 July
5 and 26 August
2 and 9 September
14, 21 and 28 October
11, 18 and 25 November
2 and 9 December 2012

‘I found it to be a perfect mix of history, science, practice and fun, and my life is richer for my new-found passion for bread baking,’ said a recent workshop participant.

'The format of the course was well structured... you managed to fit a plethora of useful information into the day. The refreshments and lunch were outstanding!' said another.

Participants enjoy lunch, snacks and bottomless coffee or tea. They take home the loaves they bake, a bag of organic f lour, a sourdough starter culture and RedBeard’s recipes.
Your group (minimum 4; maximum 12) can book an exclusive, flexible, mid-week workshop, providing a unique team-building experience for employees or conference attendees - or fun for a bunch of friends!
We also offer gift vouchers – great for your foodie friends or relatives!

Bookings:

Contact Trentham Neighbourhood Centre.
T. 03 5424 1354
E. tncadmin@ourneighbourhood.org.au

Thanks to all wind energy supporters

noreply@blogger.com (RedBeard Bakery) — Mon, 30 Apr 2012 04:05:00 +0000

A big thank you to all 50 people who supported the 'Harvest the Wind' dinner at RedBeard on Saturday 28 April.
We raised $3000 for the Woodend Integrated Sustainable Energy (WISE) group so they can keep working towards a Community Wind Farm for Woodend. (3 community-owned turbines to power around 3,000 homes).
Take 30 seconds to complete the WISE group's online survey and show your support for the Woodend Community Wind Farm.
Special thanks for help with the fundraising dinner to: Martin May from Hepburn Wind; all the folk from the Macedon Ranges Sustainability Group but especially Barry Mann; and to David Juriansz for the music! We were part of the Daylesford Macedon Produce Harvest Week Festival.

Harvest the Wind Fundraising Dinner: Saturday 28 April

noreply@blogger.com (RedBeard Bakery) — Tue, 20 Mar 2012 03:57:00 +0000

5.30 pm at Hepburn Wind Farm (optional)
6.30 pm at RedBeard
Part of the Daylesford Macedon Produce Harvest Week Festival.

Meet Martin May, Director of the Hepburn Wind Farm, for an optional tour of the site (weather permitting).
Travel (in own transport) to RedBeard Historic Bakery for the rest of the evening.
Dine on platters of local organic produce - dips, roast/pickled veg, cold meats, and RedBeard sourdough - followed by dessert.
Enjoy a complimentary glass of wine or beer. Additional drinks / coffee / tea at cafe prices.
Listen to live music from local singer-songwriter David Juriansz.
Learn more about the Hepburn Wind Farm from Martin in his after dinner speech. A representative from Woodend Integrated Sustainable Energy (WISE) will then explain their proposal for Woodend.

$60 per person includes a donation to WISE to support the development of the Woodend Community Wind Park project - must be paid at time of booking. This event is not-for-profit.

Bookings:
T. 0412 219 093
E. marketing@redbeardbakery.com.au

Fresh bread. Cold beer. Hot buns. Book now.

noreply@blogger.com (RedBeard Bakery) — Tue, 06 Mar 2012 02:52:00 +0000

Some spaces remain for this event - part of the Melbourne Food and Wine Festival - but be quick!
7 pm, Friday 16 March 2012
at RedBeard Historic Bakery in Trentham

Come to RedBeard's cosy café for an evening of foodie fun:
Dine on platters featuring our famous organic sourdough range and other local delights. Learn about traditional baking techniques from one of RedBeard's owners.Sip and savour beers from local breweries.Take home some organic hot cross buns for breakfast - or eat them on the way if you can't resist!

$60 per person includes dinner, beer tasting, baking discussion and six-pack of hot cross buns - must be paid at time of booking.
Book through the Trentham Neighbourhood Centre:
T. 03 5424 1354
E. tncadmin@ourneighbourhood.org.au

Hot Cross Buns are back!

noreply@blogger.com (RedBeard Bakery) — Tue, 06 Mar 2012 02:45:00 +0000

Available from 10 March until Easter 2012
Certified 100% organic, full of luscious fruits and spices, made by hand and baked to perfection in our historic oven, RedBeard's famous Easter buns are hot-buttered bliss! Enjoy one with a coffee in our cafe and take home a six-pack (or more).

We are Runners-up for 2012 Sustainability Award (Hepburn Shire)

noreply@blogger.com (RedBeard Bakery) — Sun, 12 Feb 2012 23:35:00 +0000

We are Runners-up for the 2012 Hepburn Shire Sustainability Award! (Presented 13 February at the Regional Producers' Day at the Lake House in Daylesford). Thank you Hepburn Shire Council. And thank you to all our suppliers who operate their businesses with environmental and social sensitivity and responsibility, thereby enabling RedBeard to operate sustainably. Please see our website for more info: GreenBeard

RedBeard closed 6 to 16 February

noreply@blogger.com (RedBeard Bakery) — Fri, 03 Feb 2012 11:38:00 +0000

RedBeard will be closed from 6 to 16 February inclusive so we can re-floor our kitchen and baking room. Our products will still be available at farmers' markets on 11 and 12 February and at the Regional Producers' Day at the Lake House in Daylesford on 12 February.

RedBeard closed only 25 to 27 December

noreply@blogger.com (RedBeard Bakery) — Mon, 05 Dec 2011 01:21:00 +0000

RedBeard will be closed only 25 to 27 December and open every day in January. Opening hours: 8 am to 5 pm.
We hope you have a happy and safe holiday season.

Christmas gift idea: a sourdough baking workshop in 2012

noreply@blogger.com (RedBeard Bakery) — Mon, 05 Dec 2011 01:20:00 +0000

For Christmas, give someone you love a great experience: a RedBeard sourdough baking workshop

We won a 2011 Victorian Tourism Award!

noreply@blogger.com (RedBeard Bakery) — Tue, 15 Nov 2011 00:18:00 +0000

RedBeard Historic Bakery has just won a 2011 RACV Victorian Tourism Award: the Minister's Encouragement Award.

Along with 1700 other people, RedBeard co-owner Al Reid attended the Gala awards dinner in Melbourne last night. He proudly accepted the award on behalf of the RedBeard team from the Minister for Tourism and Major Events, the Hon. Louise Asher MP.

Congratulating RedBeard, Tourism Victoria Chief Executive Mark Stone said the awards are instrumental in encouraging a dynamic and competitive tourism industry.

“These awards recognise the best tourist experiences across our state and highlight the quality and diversity of tourism experiences we have on our doorstep in Victoria,” Mr Stone said.

More than 130 tourism operators competed in 26 business categories.

RedBeard restyled: a new look cafe and a window on the past

noreply@blogger.com (RedBeard Bakery) — Mon, 07 Nov 2011 03:23:00 +0000

We are closing our cafe from 14 to 17 Nov to install: more seating; comfy new furniture; a better counter and displays; and a new big viewing window into our historic baking room. Exciting times... We apologise for any inconvenience.
We're also changing our baking schedule: our artisan bakers will be in action during our cafe opening hours - their traditional baking skills are fascinating to watch. You'll be able to take home a fresh loaf straight out of the oven from mid-morning everyday!
We'll be open from 8am to 5pm daily from 18 Nov so please come and check out our new look.

RedBeard ceases wholesale of bread

noreply@blogger.com (RedBeard Bakery) — Thu, 03 Nov 2011 05:25:00 +0000

We regret to inform you that we are winding up our wholesale bread business. The last delivery of our bread to other retailers is scheduled for 12 November 2011.
We have made this difficult decision because, despite 6 years of refinement and effort, this part of our business has always incurred a loss, due to the ever-rising costs of fuel, ingredients and wages.
We apologise for any inconvenience or disappointment.
Our bakery in Trentham will continue to produce and sell our range of organic sourdough breads every day. Our café will still open daily. We will also continue to attend about 20 farmers’ markets a month throughout Central Victoria and in Melbourne.

We have a winner in our Very Short Story Competition!

noreply@blogger.com (RedBeard Bakery) — Thu, 25 Aug 2011 07:22:00 +0000

Congratulations to Heather Marsh, who won our Very Short Story Competition (part of the Words in Winter festival) - and a $200 RedBeard voucher - with her 50-word composition entitled 'Progress'.

Our esteemed judge, Ian Gostelow, said 'The results affirm the breadth and depth of talented writers our region hides... Joy and heartache were common themes... The entries were peppered with satire and irony... There were many notable contenders, but the prize goes to a considered work that condenses a world of meaning into a brief homily.'

Here is Heather's winning entry:

PROGRESS

If this were a biblical story, the sepia of centuries would render it less savage. In cold, clean news-type it galls. Somalia: a 13 year-old girl, buried up to her neck is stoned to death for being raped. Our century of suffrage! A milestone of sorts - not the last stone.

RedBeard's Very Short Story Competition - Words in Winter 2011

noreply@blogger.com (RedBeard Bakery) — Tue, 02 Aug 2011 03:06:00 +0000

Words in Winter is a celebration of words in all their forms and expressions, held annually in Central Victoria.

To mark the 10^th anniversary of Words in Winter, RedBeard Historic Bakery is holding a Very Short Story Competition. First prize is a $200 voucher for use at RedBeard.

Your entry must be exactly 50 words long - short enough to compose over coffee and cake! It should also address the Words in Winter theme, which this year is ‘milestones’.

Closing date for entries: 5 pm Saturday 20 August.

The competition will be judged by Ian Gostelow: Kyneton author of several poetry collections, teacher of professional and creative writing, winner of the inaugral Woodend Winter Arts Festival Poetry Slam, and regular at Castlemaine Poetry Readings.

The best entries will be displayed at RedBeard, and the winner will be announced on Sunday 21 August.

For more information and an entry form, please send an email to info@redbeardbakery.com.au

Words in Winter 2011 website

We won two National Baking Industry Association Awards!

noreply@blogger.com (RedBeard Bakery) — Thu, 19 May 2011 08:03:00 +0000

Castlemaine Independent article: Redbeard scoops national awards

RedBeard Historic Bakery won the National Baking Industry Association’s (NBIA) Baking Seal of Excellence Award and Environmental Award for 2011.

NBIA’s General Manager, Paul McDonald said “The NBIA Awards celebrate innovation, dedication and excellence in the baking industry.”

The coveted awards were presented to RedBeard’s co-owner John Reid in front of an audience comprising over 200 of Australia’s finest bakers and pastry chefs, at the 19th Annual NBIA Gala Awards Night, held in Brisbane on 10 May.

“The Baking Seal of Excellence honours bakers that pay special attention to natural, quality ingredients, traditional processes and a return to the fundamentals of age-old skills in Australia,” explained Mr McDonald.

“Our sourdoughs are made simply from organic flours, salt, water and a natural wild yeast culture,” said John Reid. “Consumers are returning in increasing numbers to traditional bread that is pure, better for your health and tastes great. We are thrilled to receive the NBIA’s Seal of Excellence because this award promotes the revival of real bread.

“Real bread is not manufactured on a conveyer belt in a factory using additives and preservatives; real bread is handmade from scratch, using premium quality ingredients, and is leavened by natural fermentation to natural timeframes.

“We’re also proud to receive the NBIA’s Environmental Award,” Mr Reid said. “We fire our oven on plantation hardwood, so our baking is a carbon neutral process; our electricity comes from renewable energy sources; and we maximize our use of local, organic ingredients to further reduce our business’ environmental impact.”

RedBeard is a NBIA Award finalist in two categories!

noreply@blogger.com (RedBeard Bakery) — Mon, 25 Apr 2011 03:47:00 +0000

We're a finalist for the Baking Seal of Excellence Award and for the Environmental Award from the National Baking Industry Association!
http://www.bakingsealofexcellence.org.au/

IT'S ON AGAIN: COMMUNITY ROAST AT REDBEARD

noreply@blogger.com (RedBeard Bakery) — Mon, 18 Apr 2011 07:17:00 +0000

In past years, it was traditional for townsfolk to get the local baker to cook their Sunday dinner. Sunday was the baker’s rest day and the only time their big masonry oven cooled to a temperature ideal for roasting meat and vegetables.

To revive this lovely tradition, bring your friends and family and a great cut of fresh meat to RedBeard for a community roast!

We’ll cook it to perfection in our historic woodf ired oven and serve it with local organic roast vegetables, gravy and of course our famous organic sourdough bread.

We’ve invited some local organic farmers along to share their vegetable growing know-how while you sample their produce. You’ll enjoy full table service in our cosy café. Try our range of local wines and beers or organic soft drinks and juices (no BYO).

6pm, Sunday 15 May 2011

RedBeard Historic Bakery, Trentham

Adults $30, kids under 13 years $15, under 6 years free

Bookings: 03 5424 1354

This event is part of the Daylesford Macedon Produce Harvest Week Festival.

We’ll cook it to perfection in our historic woodf ired oven and serve it with local organic roast vegetables, gravy and of course our famous organic sourdough bread.

Easter Bunanza!

noreply@blogger.com (RedBeard Bakery) — Tue, 22 Mar 2011 10:39:00 +0000

Starting last night, our bakers will be spending hours every night hand-shaping hundreds of certified organic, authentic sourdough, woodfired, hot cross buns. Our beautiful buns will be available from now until Easter from RedBeard in Trentham, and from local retailers and farmers markets - see our website for details. Oh, the fruity, spicy, hot-buttered bliss!

POSITIONS VACANT

noreply@blogger.com (RedBeard Bakery) — Mon, 07 Mar 2011 01:45:00 +0000

Red Beard respects and rewards enthusiastic and talented staff. We are seeking the following:

Cook
Experienced in short order (especially breakfast) and general food preparation, 15-20 hours per week including some weekend shifts.

Front of House
Casual café wait staff with customer service and food handling experience.

Dishwasher
Must be efficient and available for approximately 10 hours per weekend.

Please send your resume to richard@redbeardbakery.com.au, or PO Box 3 Trentham Vic 3458, specifying for which position you are applying.

Indian feast + Pot 'n' Kettle: 12 March

noreply@blogger.com (RedBeard Bakery) — Fri, 11 Feb 2011 04:14:00 +0000

As part of Chillout 2011 Bollywood in the Bush, RedBeard Historic Bakery presents a sumptuous Indian feast and live music night:

Enjoy a buffet of curries and condiments blended with the world-class music of Carl Pannuzzo (Totally Gourdgeous, Acapelicans, Checkerboard) and Penny Larkins (Salvation Jane, Aimless, Mamma Mia!) a.k.a. Pot 'n' Kettle.

7 pm Saturday 12 March
Old Bakery Lane, Trentham

3-course dinner + show $60
(includes a donation to the Alannah & Madeline Foundation's eSmart initiative; does not include drinks)
RedBeard is fully-licensed with a range of boutique beers and local wines.

Book early to avoid disappointment: 03 5424 1354

www.redbeardbakery.com.au
www.potnkettle.com.au
www.chilloutfestival.com.au
www.amf.org.au/eSmart

POSITION VACANT: PASTRY COOK

noreply@blogger.com (RedBeard Bakery) — Sat, 15 Jan 2011 07:09:00 +0000

RedBeard Historic Bakery seeks an experienced and passionate pastry cook to join our baking team.

The successful candidate will:

have experience making high-quality cakes, slices, flans, pies, sausage rolls, puff and shortcrust pastry, fillings, etc from scratch;
have experience with stock control;
present neatly and have good communication skills – the baking room is on public display;
receive training from RedBeard in the art of baking authentic sourdough bread and will eventually manage some bread baking shifts;
be available for weekend shifts;
report to the Baking Manager;
have a current drivers licence and their own vehicle;
provide a police and medical check.

Work hours are civilised, the pay is good and the atmosphere is vibrant.

Please send your resume, 3 references and response to the above selection criteria to Alan Reid at al@redbeardbakery.com.au or PO Box 3, Trentham 3458.

For more information call Alan on 0434 498 800 or visit www.redbeardbakery.com.au.

Sourdough baking workshops for 2011

noreply@blogger.com (RedBeard Bakery) — Tue, 07 Dec 2010 06:01:00 +0000

Are you sick of giving your loved ones more stuff for Xmas? Then give them a unique experience instead!

Our 6-hour Sunday sourdough baking workshops are the perfect gift for any foodie or lover of heritage or anyone who likes to learn.

Visit http://www.redbeardbakery.com.au/workshops.html for workshop dates in 2011 and more details.

Bookings essential: 03 5424 1354 (Trentham Neighbourhood Centre)

Mmmince pies for a Mmmerry Christmas! Mmmmm...

noreply@blogger.com (RedBeard Bakery) — Tue, 07 Dec 2010 05:58:00 +0000

RedBeard has fabulous fruit mince pies for the festive season. The mince - apples, currants and sun muscats- has been sozzling (that's a technical term) in fine brandy for a couple of weeks to achieve maximum moistness and fulsome flavour. It will then be wrapped in an organic shortcrust pastry and baked in our historic oven. Available now, only from RedBeard Bakery in Trentham. Give them to your very best friends or keep them for yourself - that's the spirit!

We won another Tourism Hepburn Award!

noreply@blogger.com (RedBeard Bakery) — Tue, 16 Nov 2010 01:51:00 +0000

RedBeard won the 2010 Tourism Hepburn Award in the Retail/Service Provider Category! In 2008, we won the Food and Hospitality Category and in 2009 we were runners-up. Our thanks go to Tourism Hepburn for their support and encouragement, to the award sponsors (The Advocate and WIN TV) and to all the 'beardies (i.e. our staff). Al and Bec had a lovely time at the awards dinner at the Convent Gallery in Daylesford on Saturday. If you look carefully, you'll find our see-through trophy in front of Al's proudly puffed chest in the attached pic.

Positions vacant

noreply@blogger.com (RedBeard Bakery) — Fri, 22 Oct 2010 00:07:00 +0000

Current vacancies

NEW: Melbourne Farmers Market Stall Manager: We are seeking a permanent stall manager to sell our bread at Melbourne Farmers Market every Sunday from 6.30am to 2.30pm. Applicants must have a genuine interest in our products, a vehicle able to tow our market trailer and excellent communication skills.

Café staff:
We are constantly on the lookout for enthusiastic café and baking staff.

For more information about any of these positions or to apply call Alan on 03 5424 1002 or 0434 498 800 or email info@redbeardbakery.com.au.