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.
"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."
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.
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.
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.
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.
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.
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.
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Article by Stoli Australia
Photography by Luisa Brimble