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Pepe Saya Butter: Taste Meets Fashion

Author: Posted on: May 15, 2012 at 8:28 am

Lick it. Spread it. Slather it.

Hold it in your mouth then swallow it.

“Passion cannot be controlled. Passion controls you,” says Pierre Issa. “And this is how Pepe Saya butter is made.”

Pepe Saya Butter Models
Pepe Saya Butter – © Henryk

His cultured butter is what haute couture is to fashion. Custom design and hand-made techniques begin with grass roots, passion and respect for the produce – key elements that intertwine and flow from farmer to butter maker to restaurant and retailer.

Behind the sensual pleasures of sassy models feasting on butter with empty wrappers strewn on the table lie hand-crafted methods that give Pepe Saya a much-lauded advantage.

The cream is procured from single origin dairy farms that only have grass-fed herds. Left to ripen naturally for two weeks, the cream is fermented for twenty hours with a lactic culture then aged for an additional two weeks. The butter is then churned and hand-worked but remains unhomogenised with the characteristic tiny bits of water through it.

The couture approach does not end there. Pepe ensures that the butter is cut, moulded and packaged to retail stores and restaurants around Australia according to their requirements. And with a stream of highly acclaimed restaurants including Sepia, Aria, Rockpool Bar and Grill and Arras serving or cooking with his butter, the passion for his craft is passed along to discerning palates.

Humble beginnings in a small Sydney factory have taken this Australian producer to the likes of the Eveleigh and Harris Farm Markets and propelled his products into Qantas First Class and Quarter Twenty One store among others, with renowned butcher Victor Churchill stocking exclusive hand-stamped Pepe Saya cultured butter.

Available in salted or unsalted pats, consumers have taken to the creamy taste with a light tang on the finish. With a product that epitomises food design and goodness, Pepe Saya butter is a must-have accessory for the dinner table.

Because quality always remains in fashion.

Pepe Saya Butter Pierre Issa
Pepe Saya Butter – © Henryk

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Next The making of the Pepe Saya butter fashion shoot with behind-the-scenes photos by Gourmantic. Pepe tells us his vision behind the sassy photo, how the idea was born and developed with high-end fashion photographer Henryk Lobaczewski. We reveal how Gourmantic took part in this exciting food meets fashion photo shoot at the prestigious Bécasse restaurant!

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Pepe Saya Photo Shoot Credits:

 Starring:  Pepe Saya Butter http://www.pepesaya.com.au
 Photographer:  Henryk http://www.henrykphoto.com
 Location:  Bécasse http://www.becasse.com.au
 Models:  Amelia Hughes (left) http://theagencymodels.com.au
 Renée Slansky (right) http://www.gordonmanagement.com.au
 Hair & Make-Up:  Amelia Axton http://www.ameliaaxton.com
 Styling:  Janai Anselmi http://www.janaianselmi.com
 Nail Artist:  Cindy Vellis cindy(at)freehanddesign(dot)com.au
 Behind-the-Scenes Photography:    Corinne & Kevin http://www.gourmantic.com
 Henryk Photo Assistants:  Freya Yazbeck
 Tianna Buller-Rushworth
 Butter Security Manager:  Merna Taouk http://homemadefinefoods.com.au

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Update 4/10/2012 – The photo was voted as one of the finalists for the 2012 Shoot the Chef photo competition. The collection is currently on display on level 6 of Westfield Sydney during the Crave Sydney food festival.

Corinne

Corinne 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 for 2013 and several cocktail competitions. She is also named in the Australian Bartender Most Influential List for 2013.


This article is posted on Gourmantic.com. All rights reserved. Copyright © 2014

Pepe Saya Butter: Taste Meets Fashion was last modified: June 8th, 2014 by Corinne

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25 Comments to “Pepe Saya Butter: Taste Meets Fashion”

  1. [...] 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 [...]

  2. [...] ends with a degustation of the different types of Brasserie Breads, with a selection of cheeses, Pepe Saya butter and taramasalata. A glass of red or wine wine accompanies the [...]

  3. [...] talented Pierre Issa of Pepe Saya has risen to recent fame for providing Australia with hand-churned fresh butter, yoghurt and [...]

  4. [...] Pepe Saya Cultured Butter and Yea Vintage Club Cheddar Cheese [...]

  5. [...] Pepe Saya Buttermilk and Vanilla Panna Cotta with Poached Fruits [...]

  6. Well it’s certainly an original idea for an advertising campaign! Love it! Love butter, too, for that matter. Do they export to Turkey? ;)
    Julia

    • Corinne says:

      Isn’t it ever! I loved the idea and loved even more being part of it :) You’d love the butter! I’ll have a word to Pepe about Turkey ;)

  7. An excellent opening to your post Corinne.
    Love it & love Pepe Saya butter.
    Fantastic photography. The world of butter is certainly not what it used to be!

    • Corinne says:

      Thank you so much for the kind words, I really appreciate it :)

      Stunning photography by Henryk – such a pleasure watching the whole process!

  8. [...] at Bécasse. The restaurant is closed for business and we have it all to ourselves. The day of the Pepe Saya butter photo shoot is finally [...]

  9. That is one sexy shoot

  10. [...] vanilla panna cotta, chocolate mousses and a range of crumbles. In 2010, Pierre branched out into Pepe Saya. I continued the passion of artisan dessert making by introducing a range of sticky puddings and [...]

  11. [...] bread with Pepe Saya butter and rosemary [...]

  12. [...] wine and a tasting of the Classic Caviar, First Milked and the Arctic Char served on blinis with Pepe Saya crème [...]

  13. [...] Live pot ready mussels are convenient and easy to prepare. Discard the liquid in the bag and use them immediately. They take just a few minutes to cook and can be enjoyed steamed with a variety of herbs, garlic, onions, fennel, saffron and are delicious cooked in a little Pernod with dill and Pepe Saya butter. [...]

  14. [...] Bread and Pepe Saya showcased their delicious bread and butter and Daniel of Fork ‘n’ Knife prepared a [...]

  15. [...] The image was first shown exclusively on Gourmantic in an accompanying sassy article “Pepe Saya Butter: Taste Meets Fashion” before it graced the windows of Victor Churchill in Woollahra. The photo was shot at [...]

  16. [...] crab toast ($18) makes a good entrée to share among two persons. Snow crab, Pepe Saya crème fraiche, lemon zest and chive are served on top of dark rye toast. It’s creamy without [...]

  17. [...] and fashion came together with the Pepe Saya exclusive feature we ran with sexy models licking butter. And a highlight of the dining scene was a [...]

  18. [...] for his artisan butter, Pepe Saya, showcased a mini version of his factory at Tempe, with mountains of butter pressed into discs and [...]

  19. […] Pepe Saya offered tastings of his artisanal butter, […]

  20. […] Pepe Saya truffle butter with Sourdough Bread […]

  21. […] almond bread – Fouad’s own creation – topped with poppy seeds and served with Pepe Saya dukkah […]

  22. […] Pierre Issa of Pepe Saya butter explained. and on taste was the most decadent butter of all, the Pepe Saya and Duncan Garvey truffle butter, the only fresh truffle butter in the world. Perigord Truffles […]

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