In a collaboration that merges artisanal baking with traditional Italian gelato-making, North Melbourne’s Bread Club and renowned gelateria Pidapipo have partnered to create a limited-edition bread and butter pudding, available until August 3.

This seasonal dessert highlights the strengths of both businesses: Bread Club’s cult-favourite saffron and vanilla scrolls and a bespoke saffron gelato crafted by Pidapipo.

The dish reimagines the centuries-old British pudding through a modern lens, featuring a gooey, soft-centred interior and crisp, golden edges, served warm and topped with a scoop of freshly churned saffron gelato.

Bread Club, established in 2019 by French-born bakers Brice Antier and Tim Beylie, has built a reputation for bold, rustic baking and a commitment to artisanal techniques. The bakery, often seen with queues out the door, has developed a loyal following for its rotating lineup of baked goods, including the saffron scroll that forms the base of this collaboration.

“Our saffron and vanilla scrolls have a bit of a cult following, so reimagining them as the heart of a winter bread and butter pudding felt so right—especially with the brilliant team at Pidapipo,” Tim told Concrete Playground.

Pidapipo, founded by Lisa Valmorbida after formal training at Bologna’s Carpigiani Gelato University, has grown from a temporary concept store into a staple of Melbourne’s dessert scene. The gelateria is known for its strict adherence to traditional Italian methods, including small-batch production, fresh ingredients, and theatrical presentation.

“Working with Tim and Brice from Bread Club has been a privilege as they are true artisans,” Lisa told Concrete Playground.

“Bread and butter pudding is one of my favourite desserts and just what winter needs.”