RedBeard Historic Bakery — Restaurant in Victoria

It is sad the way that this bakery has declined since the takeover by new owners some time ago. Redbeard was put on the map because of the commitment of the establishing owner to artisan bread made to the highest standard with premium quality ingredients. That standard was maintained consistently for roughly 30 years. None of that remains. The innovations introduced by new owners have destroyed the essence of what Redbeard was. The bread is badly prepared and baked; crusts are like dried leather and the dough like glue. The flour is noticeably of poorer quality and the lack of skill and care in the baking is evident. A potato bread was about 2cm in height, dense and contained chunks of what might have been poorly processed potato. A corn bread was similarly about 2cm high, dense, dry and dusty. A 'Stubble' seed loaf was burned black on the crust, the insides gluey and there was little trace of seed. A 'Carmen Miranda' fruit loaf had the dried leather crust, an inedible chewy middle and roughly half a dozen sultanas clustered in one spot to represent the fruit. The gluey dough had such an unpleasant taste it was inedible. A croissant had no lamination at all in the pastry and was undercooked. Redbeard is not just not what it was, it is now a bad bakery producing below quality products at the prices we used to be happy to pay for the product we...

Came here from Melbourne on a grand final Friday, there’s a 15% surcharge which is understandable. Please be patient and show some empathy for the hard working waiters and waitresses who dedicate their best efforts to making it a great experience for all those who visit Redbeard. There’s inside and outside seating with plenty of shade during the hotter months. Water fountain is self service and there’s some books to read about sourdough baking and fermentation. After all sourdough is made from fermentation. There’s decent coffee, breakfast, baked goods and dessert, all made in house and mostly from sourdough. We had the vege pizza, beef pie. Sausage roll, nice buns, chocolate cake and basque cheesecake. Everything is top notch and you can really taste the sourdough and it’s definitely a tougher hike to normal white bread. For which I don’t mind at all. They also sell jams and honey, baking equipment for the discerning bakers. There’s a slow pace about the country town bakery and really helps with escaping the hustle from the big city. We come here almost once a month, hot cross bun is also a worthy...

The food is fantastic and it's a cute place, but you lose two stars for inattentive and slow service. I have worked in hospitality many years and watching your one waiter for the day stuff around and walk around like he was on a casual Sunday stroll bugged me no end especially when I could see coffee sitting on the bench ready to go and getting cold. My food was served twenty minutes before my coffee, which both were meant to be hot and served together. When I order coffee and cake I want them together. I wanted to get up and start doing the waiter's work or tell him how to do his job. When you have one staff and you're busy stop stuffing around and move like your arse is on fire. I'd have been fired for moving that slow at my jobs in the city. It's putting me off visiting again for a sit down. I travel a long way and want to relax. Step it up with...