To mark Coeliac Awareness Month, Australian biscuit brand Tim Tam has partnered with Parisian gluten free bakery Copains to launch a limited edition creation that blends nostalgia, indulgence and specialist craftsmanship.
Available for a short run in May, the Tim Tam x Copains Babka reimagines the classic braided loaf through a gluten free lens, combining rich chocolate pastry tradition with one of Australia’s most recognisable sweet treats. The result is a bakery item that feels both playful and luxurious, designed to appeal to gluten free customers without compromising on indulgence.
The Collaboration:
At its core, this is a meeting of two very different but surprisingly complementary worlds. Tim Tam brings its signature chocolate biscuit heritage, known for its crisp texture, creamy filling and unmistakable chocolate coating. Copains, meanwhile, has built a reputation in London for its fully gluten free approach to French patisserie, proving that free from baking can still be rich, technical and deeply satisfying.
Together, they have created something that sits comfortably between confectionery and artisanal bakery. It is a collaboration driven not just by novelty, but by a shared focus on flavour, texture and accessibility.
The Babka:
The centrepiece of the collaboration is a braided chocolate babka enriched with Tim Tam Gluten Free biscuit pieces folded throughout the dough. The base is soft, enriched and slightly sweet, with the classic pull apart structure that makes babka so satisfying. Ribbons of chocolate run through each layer, melting into the crumb during baking to create pockets of rich, glossy filling.
Scattered through the loaf are chunks of gluten free Tim Tam biscuit, adding a distinct crunch that contrasts with the softness of the dough. This texture shift is key to the experience, giving each bite a layered progression of soft, creamy and crisp elements. The babka is finished with a smooth chocolate ganache glaze that adds shine and extra richness, along with additional biscuit pieces on top for texture and visual impact. At £8.50, it sits firmly in the premium bakery category, but the portion size and ingredient quality position it as a celebratory treat rather than an everyday bake.
Approach to Gluten Free Baking:
What makes this collaboration particularly interesting is how naturally the gluten free element is integrated into the concept. Rather than positioning it as an alternative or compromise, Copains continues its approach of treating gluten free baking as its own craft discipline. The result is a pastry that feels fully formed in its own right, not something adapted or adjusted. The texture of the babka is rich and elastic, the chocolate flavour is deep and balanced, and the inclusion of Tim Tam pieces adds a familiar, nostalgic edge that broadens its appeal beyond the gluten free audience. It is a reminder that free from baking has moved far beyond substitution and into its own space of innovation.
The Launch Details:
The Tim Tam x Copains Babka is available from 13 to 31 May exclusively at Copains bakeries in London. Locations include Covent Garden and Islington, with strong demand expected throughout the limited release period.
Why This Collaboration Matters:
Beyond its novelty appeal, this launch reflects a wider shift in how gluten free products are being positioned in the market. Rather than focusing solely on restriction or substitution, brands are increasingly working to create products that stand on their own as premium food experiences. This babka collaboration demonstrates how nostalgia driven branding, technical baking skill and thoughtful ingredient design can come together to expand what gluten free baking looks like today.
For Coeliac Awareness Month, it offers a simple but effective message: gluten free does not have to mean missing out on indulgence, creativity or pleasure.
