For the trainees of the Bread and Butter project, learning to bake is the source of new beginnings
When Tseten Dorjee arrived in Sydney from Tibet five years ago with his political refugee father, he had, understandably, never heard of sourdough. “At home we eat momo, filled dumplings and flatbreads made with barley flour.”
Now a graduate of the Bread and Butter bakery social enterprise training scheme, he says “my favourite product is the Kalamata olive bread.”