Social enterprise bakery The Bread & Butter Project has joined forces with native plant project IndigiGrow to launch Indigenous-inspired products that celebrate Australia’s First Nations cultures.
The range comprises six products: Lemon Myrtle and Pepperberry sourdough varieties, Dark Chocolate & Wattleseed Brownies, Toffee’d Saltbush Blondies, Caramelised White Chocolate & Saltbush Bikkies, and Lemon Myrtle Toffee’d Caramel Shortbreads.
The artisan baked goods will be hand-made by refugees at The Bread & Butter Project’s Marrickville bakery using IndigiGrow’s locally sourced native ingredients.
The products will be available at Harris Farm stores across Sydney, coinciding with key dates for the Indigenous and refugee communities, including National Reconciliation Week (May 27 to June 3), Refugee Week (June 14 to 20), and NAIDOC Week (July 5 to 12).
The collaboration between The Bread & Butter Project and IndigiGrow aims to promote a deeper understanding and respect for the First Nations cultures. Both organisations say they are committed to building a more inclusive society where all Australians feel a sense of belonging and a connection to their land and people.
Founded in 2013, The Bread & Butter Project is known for its sourdough and baked goods.
The organisation provides on-the-job training, English-language tutoring, and job-readiness preparation, having graduated 120 refugee bakers and equipping them with the skills and qualifications to ensure financial independence.
IndigiGrow, established in 2018, sustains people, land, and culture by propagating native plants and bush foods at its La Perouse nursery. It operates two nurseries and an online shop and employs 10 local Aboriginal staff.
“It’s been incredible working with IndigiGrow and exploring the opportunity to develop new product lines that showcase the best of both organisations,” said Eva Rabanal, The Bread & Butter Project CEO.
“The Bread & Butter Project and IndigiGrow are both founded on the principles of shared storytelling, education and human empowerment, and it’s been an absolute pleasure working with them to bring these new sourdoughs and baked goods to market.”
IndigiGrow founder Peter Cooley added: “Collaborations such as this one have enormous benefits for our people, new Australians and the wider community, and I’m proud that we can play a role in not only sharing native foods far and wide, but in sharing our culture with the newest Australians.”
Proceeds from the sale of the new range will directly support both The Bread & Butter Project and IndigiGrow in providing employment for young Aboriginal apprentices.
