THE PEPE SAYA STORY Pepe Saya was started in 2010 by Pierre (Pepe) and Melissa in Sydney Australia, with the dream of making a beautiful tasting Australian cultured butter and changing the butter landscape. Fast forward 13 years and Pepe Saya has become iconic in Australia, and now the world! With their iconic round butter with the head on it, you will find it on tables across the world, used to make croissants in top artisanal bakeries and served in first and business class in airlines, including Qantas, United Airlines and American Airlines. W H AT M A K E S P E P E S AYA BUTTER DIFFERENT? The difference in our butter in the process we go through to make it. The butter is beurre de baratte (butter of the churn)- it is batch churned from single origin cultured cream (crème fraiche/soured cream), creating a natural and less processed product. To make our crème fraiche (soured cream) we add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, we churn it into Pepe Saya Cultured Butter. Our focus has always been on provenance and transparency. We source some of the best grass-fed Australian cream and are passionate about building direct relationships with our farmers. Pepe xx (Buttermaker)