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Red Beard Scotch Oven Sourdough
Red Beard Scotch Oven Sourdough
Wood-fired organic sourdough. Handmade in Trentham. Tel 03 5424 1002


WINNER OF... National Baking Industry Association's Baking Seal of Excellence Award; NBIA Environment Award;
RACV Victorian Tourism Minister's Encouragement Award; Hepburn Shire Sustainability Award




About RedBeard



     What is sourdough?
     Our sourdough range
     Health benefits of sourdough
     Keeping sourdough fresh
     Sourdough baking workshops

Other products

Group tours

Sourdough baking workshops

Farmers' markets

Special events


Contact us


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How to keep RedBeard sourdough

Our organic sourdoughs are free from preservatives but the thick crust means our breads keep well if stored correctly - as follows:

  • All RedBeard breads can be enjoyed fresh for up to 3 days or as toast for a further 4 days. Exception: our Raven (dark rye) loaf lasts up to 3 weeks and some people prefer a matured rye loaf.

  • To keep bread fresh, wrap it in a paper bag and place it in a bread bin. Plastic bags make fresh bread ‘sweat’.

  • To freeze bread, wrap it in a paper bag inside a sealed plastic bag. Remember to slice the loaf before freezing unless you intend to thaw it all at once. Greaseproof paper between each slice stops them sticking together.

  • Thaw bread at room temperature. Avoid microwaving bread. To refresh a thawed loaf, briefly run water over it then place it in a hot oven (250 degrees Celsius) for 5 minutes. To refresh a single slice, lightly toast it. Never re-freeze thawed bread.

Of course, bread tastes best on the day it is baked. You can get a fresh loaf every weekend, at one of the markets that RedBeard attends; or
every day, straight out of our historic oven in Trentham.

organic multigrain sourdough