Pepe Saya Butter Co started in 2010, with the dream of making a beautiful tasting butter.
Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010.
Their focus has always been on provenance and transparency.
Pierre Issa (Pepe), the man behind the butter, is dedicated to changing the landscape of butter consumption in Australia.
He is one of just a handful of artisans producing cultured butter in the country and to make Pepe Saya even more special, all the butter is made by hand.
Pepe’s focus is on influencing chefs to support Australian made butter and supply it in the kitchens and tables across the country to set the benchmark for premium Australian butter.
At Pepe Saya they are passionate about provenance and relationships with their farmers.
Their cream is sourced from six farms across NSW and Victoria, stretching from the Hastings Valley, Hunter Region, Picton, Riverina District down to Geelong and South-West Victoria.
The salt they use is Olsson’s sea salt from the Eyre Peninsula is South Australia.
Olsson’s also supply a lot of the salt licks used by Pepe Saya’s farmers for their herds.
Part of its charter at Pepe Saya is that they visit the source of their cream.
They go down to Picton (just over an hour from our factory) every few weeks to visit John Fairley of Country Valley farm; and recently the Pierre had the pleasure of taking his children kids to visit the Baker Farm – part of the Hastings Valley coop on the mid-north coast of NSW.
WHAT WE DO WITH THE CREAM
When the cream arrives from the farms to their creamery in Tempe, the team heats up the cream and inoculates it with a lactobacillus culture, which is high in diacetyl.
They allow the cream to culture for up to four weeks, allowing for a full buttery taste and slight tang to develop and create the unique flavour of our cultured butter.
The cream is then churned, which produces Buttermilk to sell at markets.
Finally, the butter is kneaded and placed into hand pressed moulds, wrapped and labelled.
They also produce beautifully rich Crème Fraiche, Mascarpone and Ghee; as well as a newly launched certified organic butter range.
WHERE CAN YOU FIND PEPE SAYA
They are proudly served on Qantas International business and first class flights ex-Australia, and on selected domestic business flights. They are also served on the tables of some of Australia’s best restaurants.
Pepe Saya in available across Australia at leading good food stores, a full list of retailers is on our website. You can also buy directly from us via our online store.
Mrs Pepe’s buttermilk berry pancake recipe
- 1 cup self-raising (unbleached) Flour
- 1 free range egg
- 1/2 teaspoon Cinnamon
- 3/4 cup of Pepe Saya Buttermilk
- Handful of Raspberries or Blueberries to taste.
- Loads of Pepe Saya Cultured Butter
- Maple Syrup
- Pepe Saya Creme Fraiche
Sift flour and cinnamon into a bowl.
Crack egg in a separate bowl, mix with fork and add in the Pepe Saya Buttermilk
Whisk lightly and pour the mixture into flour (make a well), whisk the batter and add your chosen berries
In a thick pan add Pepe Saya Butter, pour in mixture and cook on each side for a couple of minutes until bubble appear, then flip
Serve with a spoon of Pepe Saya Crème Fraîche and Maple Syrup
- Are you a paddock to plate producer? Then submit your story (400 words) with a recipe using your produce as well as three photographs to email@example.com