The Bread & Butter Project - Australia's first social enterprise bakery

As Australia’s first social enterprise bakery, we invest 100% of our profits to help shape the lives of those seeking refuge and asylum as they shape loaves for you to eat and feel good about.

The Bread & Butter Project
Now proudly stocked in select Woolworths Metro and Harris Farm Stores! Find store
The Bread & Butter Project logo

About Us

Australia’s first social enterprise bakery

We invest 100% of our profits in training people seeking refuge and asylum in Australia to become qualified bakers.

Since 2013, The Bread & Butter Project has provided training and employment pathways for refugees and asylum seekers to boost their prospects of successful resettlement, employment and a strong sense of belonging.

How our training programme works

Trainees undertake a 6 to 8 month traineeship, which includes:

  • On-the-job bakery training
  • TAFE accreditation
  • English-language tutoring
  • Job readiness support

The Bread & Butter Project then supports trainees to secure employment after graduation with like-minded organisations who are passionate about creating a diverse and empowered workplace

GOVERNANCE

The Bread & Butter Project is a public company with a voluntary board of directors. As a social enterprise, we operate as a commercial business, but at the same time we are also a registered charity with DGR status.

100% of our profits are channelled into creating opportunity and alleviating poverty.

Currently bread & pastry sales fund 90% of our training and operation costs and donations fund the remaining 10%. We also rely on volunteers and pro bono assistance to help us achieve our goals.

Meet our Board and Founders

Cindy Carpenter

Chair of Board/Director

Cindy is an experienced management consultant who was a Principal and then General Manager Aust/NZ for the Boston Consulting Group before co-founding the consulting firm, Cast, in 2010. She thrives on helping organisations achieve their boldest aspirations and has advised many large and mid-sized corporates as well as not-for-profit and public sector organisations. She is a part-owner of the fine dining restaurants Pendolino and La Rosa in Sydney’s Strand Arcade, and has an MBA from AGSM and Wharton School of Finance.

Paul Allam

Founder/Board Member/Director

Paul has been a chef and baker for over twenty years. In 2004, along with David McGuiness, he established the highly acclaimed Bourke Street Bakery. He has always seen Bourke Street Bakery as more than a business and has nurtured its place as a community bakery. Paul is thrilled Bourke Street Bakery has been able to initiate something as exciting, bold and life-changing as The Bread & Butter Project.

Jane Doolan

Board Member/ Director

Jane is a business development professional and lawyer who has worked with MinterEllison for 17 years with deep expertise in the government and health sectors as well as HR management and industrial relations.  She is a founding member and champion of MinterEllison’s LGBTI network and passionately believes in the need to give people the opportunity to be fully alive in public and private.  Jane was on the board of St Vincent’s College, Potts Point for 9 years and continues to be inspired by the mission of the Sisters of Charity in service to the poor.

Daniel Grynberg

Board Member/ Director

Daniel Grynberg was the Chief Executive Officer of JCA. He is a lawyer, working for 11 years as the general and corporate counsel at the Meriton Group, and also worked in development at the Ariadne Group. Prior to that Daniel worked at Freehills and spent a year on secondment at the Shopfront Youth Legal Centre. He has been a long-time volunteer at the Kingsford Legal Centre. Daniel has also held a range of positions on the boards of The Shalom Institute, The Hakoah Club and Emanuel Synagogue Building Committee.

Carmen Bekker

Board Member/ Director

Carmen is a KPMG partner specialising in marketing who has had over 20 years’ experience servicing leading international brands in London, Europe and Australia. She was management partner and European marketing director for flagship WPP agency J Walter Thomson London and prior to that business director at Saatchi & Saatchi in London and Sydney. She has also developed transformational strategy and campaigns for major global brands such as Procter & Gamble, Toyota, Visa, Unilever, Nestle, Debenhams and Qatar Airways. She led the long-form broadcast content arm JWT Entertainment and worked on UK advertising industry best practice with the IPA in London.

Rachel Simons

Company Secretary/ Board Member/Director

Rachel is a food entrepreneur and former employment lawyer, now living in New York.  After 15 years in the legal profession, working for Fairfax Media and the Australian Broadcasting Corporation, Rachel moved to the United States with her husband and family and is now pursuing her culinary career dreams by co-founding New York’s first sesame concept store, Seed + Mill. Rachel holds an Arts Law Degree from the University of Sydney (First Class Hons) and was one of the founding Directors of The Bread & Butter Project

Carmen Garcia

Board Member/ Director

Carmen is the principal and founder of Community Corporate. She is known as an innovator and change agent in the not-for-profit industry with specialist knowledge and experience in PR and organisational positioning; international education; training and employment; settlement; and business development. Her work for the community has been recognised with several community service awards, including the South Australian Young Achiever Award for Community Service in 2004, Governor’s Multicultural Awards and 2014 South Australian Filipino Achiever of the Year.  She has also been appointed to the Refugee Resettlement Advisory Council (RRAC) for the Australian Government, where she now chairs the corporate engagement working group.

David McGuiness

Co-Founder

A veteran of the hospitality industry, David is a chef with a particular passion for pastry. He has always seen Bourke Street Bakery as more than a business and has nurtured its place as a community bakery. David is thrilled Bourke Street Bakery has been able to initiate something as exciting, bold and life-changing as The Bread & Butter Project.

Jessica Grynberg

Co-Founder

Jessica is a researcher and writing and communications consultant. The majority of her career has been spent in international and local documentary and factual entertainment TV as a researcher, Associate and development producer.

Sally McGeogh

Co-Founder

Sally has worked at the intersection of social entrepreneurship, business and philanthropy with the School for Social Entrepreneurs (SSE). Sally has also worked at Oxfam and has been a sustainability and communications consultant. She currently works as a senior advisor at The Westpac Foundation.

How we got started

Paul Allam and his wife Jessica Grynberg, founders of the renowned Bourke St Bakery, were inspired to create The Bread & Butter Project in 2011 after teaching a group of refugee women at an orphanage on the Thai-Burmese border how to bake bread and helping them establish a social business to support themselves and the orphanage.

On returning home, Paul shared his vision with his partner at Bourke Street Bakery, David McGuinness and they decided to use their baking expertise and community spirit to set up a social enterprise bakery to empower the least privileged in our community.

Their vision was that Bourke Street Bakery would gift its time, baking and hospitality expertise to establish a wholesale bakery where 100% of the profits would go towards training and employment opportunities for refugees and asylum seekers in Sydney.

Our Impact

55 current and previous baker trainees in Sydney, with capacity for up to 30 new trainee bakers every year

Trainees have come from Afghanistan, Iran, Iraq, Myanmar, Sierra Leone, Syria, Pakistan, Fiji, Thailand, Sri Lanka

Almost all baker graduates since launch are sustainably employed and have been able to discontinue welfare support

2018 independent research identified that 100% of offspring of graduates are in school, university or employed, demonstrating positive intergenerational impact