A family brand, four generations in the making.

We started The Auburn to bring the world back to Premium True Cinnamon, grown on our family's 101-year plantation in southern Sri Lanka.

Photo neededSanchi and Anushka together, on the estate or at the Melbourne packing table. Landscape, 1200×900

Where it began

Our story begins with heritage.

Ceylon Cinnamon is more than a spice to us. It is part of who we are, our heritage and the warmth of home — and The Auburn has been a two-person undertaking from the first day.

Growing up in Sri Lanka, we were surrounded by the fragrance of freshly peeled cinnamon, and watched skilled artisans turn delicate inner bark into golden quills with care and patience passed down for generations.

When we learned that most of the world's "cinnamon" is actually cassia, a harsher substitute, we felt a responsibility to protect the spice we grew up with. That became our purpose, and The Auburn was born.

Aerial view of The Auburn family cinnamon plantation

A 101-year legacy

One family. One plantation.

Our cinnamon grows on a 101-year-old, single-origin family plantation in southern Sri Lanka, where generations have perfected the craft.

Every quill is hand-peeled and sun-dried using methods passed down for over a century.
Only Alba-grade cinnamon goes into our products.
Fully traceable and ethically sourced.

The founders

One brand, two founders.

We are Sanchi and Anushka. The Auburn is not one founder's idea with the other helping — we built it together, and neither half would stand without the other.

Photo neededSanchi, co-founder — portrait, on the estate or at the Melbourne packing table. Square, 800×800

Sanchi · Co-founder

The vision, and the way it runs

Sanchi shaped what The Auburn would be and how it would work: the strategy, the structure, and the decisions that turn a family's cinnamon into a brand that can stand beside any in the country.

A background in finance and strategy sits behind every part of the business — how it is built, how it is run and how it grows. The care shows in the detail, down to how a hamper is packed and how a customer is answered.

Photo neededAnushka, co-founder — portrait, on the estate or at the Melbourne packing table. Square, 800×800

Anushka · Co-founder

From the cockpit to the brand

Before The Auburn, Anushka spent more than fifteen years in aviation with SriLankan Airlines, as an airline pilot and aircraft maintenance engineer.

That same precision goes into every jar and tin. Fittingly, our Oxi Brew is now sold on board SriLankan Airlines in its Duty Free range.

Discover Oxi Brew →

How we work

Crafted with integrity and care.

Ground without heat

Our cinnamon is ground without heat so every batch keeps its natural oils and delicate aroma.

7–10 days, farm to jar

Airfreighted from our plantation and hand-packed in Melbourne in food-grade glass jars and tins.

Australian family-owned

A Melbourne family business with a deep commitment to quality, responsibility and heritage.

Why choose The Auburn

Every purchase gives back.

We use only Alba-grade Ceylon Cinnamon, sourced ethically from our own plantation.

Our commitment goes beyond quality. We support local farming communities with fair wages and invest in education and health initiatives in rural Sri Lanka, so every purchase helps sustain the people behind the craft.

Our sustainability commitments →

A message from The Auburn family

True luxury lies in simplicity and the quiet joy of living well.

From our family to yours, thank you for choosing purpose, purity and the finest Ceylon Cinnamon.

Shop The Auburn →Our cinnamon

Acknowledgement of Country

The Auburn respectfully acknowledges the Traditional Custodians of the land on which we live, work and gather, the Wurundjeri Woi-wurrung People of the Kulin Nation, and pays respect to their Elders past and present.