The Bread & Butter Project Cinnamon & Cardamom Babka

Remove from the freezer and defrost at room temperature. To serve warm, place in an oven at 160°C for 5-8 minutes... just long enough to bring back that fresh-from-the-oven quality. Both are best eaten the day they're warmed.

High protein bakers flour [Wheatflour,Vitamins (Thiamin,Folic acid)], water, egg, butter (milk), brown sugar, milk, caster sugar, yeast, salt, improver (wheatflour, soyflour, antioxidant – ascorbic acid, enzyme – amylase), cinnamon ground (˂1%), cardamom ground (˂1%), mixed spice (˂1%) (Coriander, Cinnamon, Cassia, Ginger, Cloves). 

Our journey began in 2013, after renowned Sydney chef and baker Paul Allam and his wife Jessica Grynberg, visited a group of refugee women at an orphanage on the Thai-Burmese border. Paul and Jessica taught the women how to bake bread, helping to establish a social business that supports the women and the orphanage to this day, and at the same time providing inspiration for The Bread & Butter Project.

On returning home, Paul shared his vision with his business partner in the legendary Bourke Street Bakery, celebrated pastry chef and baker David McGuiness, and together they acted on this inspiration by generously gifting what could have been a valuable wholesale business opportunity for them, plus their delicious recipes and many thousands of hours of support, to create The Bread & Butter Project. In the years since, The Bread & Butter Project has become a thriving, independently run social enterprise that helps refugees and people seeking asylum in Australia.

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• Weekend breakfasts that feel unhurried and a little special
• Anyone who loves real Babka and wants it without the trek to a bakery
• Gifting - for new parents, friends who appreciate food, or anyone who deserves a treat
• Those who want their purchase to mean something beyond the meal itself