Red Beard Bakery in Country Victoria, Australia - truly an artisan baker
I just want to share my experience at the Red Beard Bakery, an artisan bakery in a small town called Trentham in country Victoria, Australia.
Trentham is about 70-minute drive from central Melbourne. It's a small gold-rush era town in central victoria. We made a day trip to visit the Bakery. I only knew about Red Beard Bakery recently from the Melbourne Food and Wine Festival program, which offers a bread-making class at the Red Beard Bakery.
The Bakery's story is quite fascinating. It was set up by two brothers at the site used to be a commercial bakery over 140 years ago. They refurbished the 19th-century Scotch oven (woodfried oven) and put it back into operation again.
The story is not only fascinating, it is also refreshing to see an artisan baker baking traditional bread using traditional methods. It is such a great story and I was very keen to visit the bakery and taste the bread.
Customers can also ask to see the Scoth oven. We took the chance. The oven is huge. Its size is about a small bedroom. The peel for loading breads is a massive 4-metre long! They can bake 300 sourdough loaves at the same time.
We also had lunch there, BLT sandwich and vegie focaccia. Great sandwich starts with great bread and their breads are excellent.
More photos and story are here.
Sue
Comments
What a beautiful day trip! Love the photos and story of the bakery. The focaccia looks amazing! So do the buns...is that a little sugar crystals on top of the buns? Thank you for sharing!
Sylvia
I wll probably never make it to your beautiful country in person, though not for lack of desire. This is an amazing bakery, and clearly, they know what they are about. I really love that great cast iron face on the oven.
Beautiful country. Beautiful breads. Great story. Thanks for drawing me out to show me some of your part of the world!
OldWoodenSpoon
@ Sylvia - you're very observant. Yes, it is sugar cystal on top of the currant bun. I think they might have brushed the bun lightly with jam as well. Sugar was nicely caramelised and added fabulous finish to the buns.
@ OldWoodenSpoon - This Bakery is great. They love what they're doing and staffs are proud of how they do and what they do as well, which I think it's the key to their great breads.
It's the beauty of The Fresh Loaf where bread enthusiasts unite and share the stories in different corners of the world, and I love it.
Sue
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