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

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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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.