The iconic Trentham bakery last week turned five and, to mark the occasion, the Reids staged a birthday celebration.

Marketing manager Rebecca Colles said it was a chance to celebrate the growth of the business and to thank the community for its support.

"We started out doing 300 loaves a week and now we're doing 3000," she said.

"We've finally done the paperwork and achieved organic certification."

"We're celebrating that too."

Fifty people, including state and federal MPs, attended the celebration, held at the bakery on Monday, July 26.

Ms Colles said, due to the oven's historic value, the high quality of its authentic sourdough and the contribution of the business to the local economy through tourism and employment, RedBeard was now well-known throughout central Victoria and beyond.

"People are actually making the day trip from Melbourne specifically to visit RedBeard," she said.

Ms Colles said RedBeard is the only bakery in Australia doing 100 per cent organic authentic sourdough in a historic scotch oven.

Scotch ovens were once the most common commercial oven in Australia, but only a few remain today.

Ms Colles said most were bought out by the large flour mills who destroyed them to eliminate competition for their new white supermarket breads

Red Beard's 25 square metre, 75 tonne scotch oven stores enough heat from one firing to bake 800 loaves of bread.

"Our oven is about 140 years old and we're at least the fifth generation of bakers that have used it."