John Reid is working to bring back historic bread making traditions

HE
Updated January 30 2019 - 4:32pm, first published August 1 2018 - 3:28pm
BAKER'S DOZEN: Trentham's John Reid, from Red Beard Bakery, is one of a number of bakers trying to grow old varieties of wheat from the Australian Grain Genebank to mill for flour for use at his historic bakery. Photo: Dylan Burns
BAKER'S DOZEN: Trentham's John Reid, from Red Beard Bakery, is one of a number of bakers trying to grow old varieties of wheat from the Australian Grain Genebank to mill for flour for use at his historic bakery. Photo: Dylan Burns

Armed with science degrees in Microbiology and Biochemistry, John Reid has unified his love for science with his love for home cooking, in running a bakery with a difference.

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HE

Hayley Elg

Journalist

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