Pepe Saya Butter and Festive Season Food

Since it was established a little over 18 months ago in a small factory in Sydney, Pepe Saya has become a name synonymous with a quality product that has revolutionised Australian butter.

Supplying some of the best restaurants such as Sepia, Rockpool Bar and Grill, Black by Ezard and Bells at Killcare, Pepe Saya Owner, Pierre Issa, uses single-origin cream direct from farms in New South Wales and Victoria that have only grass-fed herds. The cream is soured using lactic culture then matured for two weeks to maximise the flavour and aroma. The result is a cultured butter that is a little creamy with a slight acidic flavour.

Pepe Saya Butter
Pepe Saya Cultured Butter in 225 g and the restaurant range in 25g and 200g bar

This is the time of year when the mind and stomach turn towards indulgence. Think a strong espresso with a morning croissant spread with butter after a late indulgent night. Or leftover turkey on sourdough and a smear of unsalted butter. And with truffle season almost upon us, if you’ve always wondered what to do with a truffle or the last bit that doesn’t pass through a truffle shaver, a little melted butter on crusty bread topped with a small piece of the tuber is a little taste in luxury.

Pepe Saya butter comes in salted and unsalted varieties, in 225g pats ($9.95) and 2kg rounds ($42) are stocked nationally at Thomas Dux Grocers and Harris Farm, in Sydney at the Eveleigh Markets, at Adelaide Central Market and other gourmet delis around the country. The restaurant range which includes 25g round single serves and 200g bars ready to slice is available direct from Pepe Saya.

Pepe Saya
http://www.pepesaya.com.au

Gourmantic has experienced Pepe Saya butter at the Sonoma Bakery Café Launch in Alexandria, at the Brasserie Bread Artisan Baking Class and has recently received a sample pack.

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Pepe Saya Butter and Festive Season Food was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

6 Comments:

  1. I want, I want, I want. Could you send us a sample pack too, please. You just can’t beat a good quality butter. Enjoy it! :)
    Julia

  2. Sounds great. It could take those Xmas pies to another level! I hope there’s someone stocking it in Perth!

  3. Such gorgeous butter…! Pepe Saya, soudough toast – all is right with the world…

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