Taste

The Jam Bandits

Preserving a classic tradition

Just like their unique flavours such as Peach & Rosemary and Mixed Berries & Lavender, Architect Alex Paduano and Art Teacher Kate Schlunke make quite the match. Motivated by a love of jam and inspired by a growing movement of people creating their own local produce, the pair recently began making their own boutique jams and spreads under the guise The Jam Bandits. Thanks to a great product, some savvy social media skills and a strong community spirit in their local hood of Surry Hills in Sydney, in just a few months The Jam Bandits have almost outgrown their home kitchen with orders coming from far and wide. ORGNL.TV spoke to Creative Director Alex Paduano about his sweet new venutre.

thejambandits.com

"Like all great ideas, it started with a bottle of wine."

"We like to know the story behind our food; where it came from and how it was made. Being able to connect something you eat to a place or person within your local community is something we really believe in."

Interview with Creative Director Alex Paudano from The Jam Bandits
Interview with Creative Director Alex Paudano from The Jam Bandits
How did the idea to make and sell your own jam come about?

Like all great ideas, it started with a bottle of wine. Kate and I were both aware of a growing community of people who were making and selling their products locally, from pickles and bagels to home brewed beer, we wanted to contribute in our own way and so The Jam Bandits was born.

You both have full-time jobs in addition to being Jam Bandits. How has your work influenced or helped inform what you're doing with the jam?

I'm used to selling an idea or product to clients, usually it's a design for a new building or home, now its jam, there's definitely experiences that we both bring to the table from our respective professions.

You've put a big emphasis on sourcing your ingredients locally and selling your products within the local community. Why is this important to you?

We like to know the story behind our food; where it came from and how it was made. Being able to connect something you eat to a place or person within your local community is something we really believe in.

One of the appeals of your product are the unique and sometimes odd flavour combinations such as Peach and Rosemary. Have you tired any that just didn't work?

Most of the time our instincts point us in the right direction, but inevitably, when you're experimenting with different flavours you'll come across a few combinations that are best left alone, plum and mint for example.

What flavours can we expect coming into Spring and Summer?

Spring and Summer bring with them an abundance of great fruit.  Stone fruits and berries are in full swing so we'll be looking to use them to offer up some appropriately seasonal flavours.

Making jam isn't anything new, but you've managed to put a original twist on it all. What does originality mean to you?

Jam is something we're all familiar with, being able to offer a new perspective on what is a very traditional product is something we're proud of.  I think we'd get bored if we had to make the same jam every week, having to be creative and use our imaginations keeps us enthusiastic, which is important.

 

Credits

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Credits

Article by Stoli Australia

Photography by Luisa Brimble

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