Australian biscuit giant Tim Tam has teamed up with Parisian gluten-free bakery Copains for a limited-edition collaboration that’s just landed in London, launching a decadent Tim Tam Babka in celebration of Coeliac Awareness Month. Available exclusively for a few weeks only, the indulgent pastry combines Copains’ acclaimed gluten-free baking with one of Australia’s most recognisable sweet treats to create a rich, chocolate-heavy treat that looks set to be a sell-out.
Available until 31st May, the Tim Tam x Copains Babka is priced at £8.50 and will be sold exclusively at Copains’ Covent Garden and Islington bakeries. The braided babka is layered with ribbons of chocolate and packed with pieces of Tim Tam Gluten Free biscuits, before being finished with rich chocolate ganache and crunchy biscuit pieces scattered across the top – remaining entirely gluten-free.
Founded in Paris before expanding to London in late 2025, Copains has become well-known for its premium, entirely gluten-free approach to classic French baking. The bakery has built a loyal following by pushing boundaries around free-from pastries, producing viennoiserie and desserts that rival their traditional counterparts in both texture and flavour – making it an especially fitting partner for a collaboration rooted around Coeliac Awareness Month.
Tim Tam was first launched by Arnott’s in 1964, and remains Australia’s best-selling chocolate biscuit, as well as one of the country’s most recognisable snack exports. The biscuit has fostered a devoted international fanbase through its signature combination of crunchy biscuit layers, smooth filling, and chocolate coating, along with its creative flavours and exciting partnerships, much like this collaboration with Copains.
Tim Tam Gluten Free biscuits are currently available at major supermarkets including Waitrose, Ocado, Sainsbury’s, and Tesco. Meanwhile, the limited-edition Tim Tam x Copains Babka, priced at £8.50, will be available exclusively at Copains’ Covent Garden and Islington bakeries until 31st May.
