I had RedBeard organic 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, food author and restaurateur, 2010
It's relaxed and charming, the location is gorgeous and their bread is fantastic.
Larissa Dubecki, The Age, 2011
A benchmark bakery with a hardworking wood oven that fires RedBeard's sourdough breads, like the crusty Vienna 'Blonde' and the high-tin 'Redhead'. 'Nice Buns', with organic currants, cardamom and preserved oranges sell out fast. The Age Cheap Eats Guide 2011
Watch a video about RedBeard made by Margaret Burin for ABC Ballarat.