What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.

Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.

In this episode, Pepe talks about:

How a glut of cream at Christmas started a cultured butter revolution
Changing the cultured butter game in Australia
How farmers’ markets help build the Pepe Saya brand
The evolution from market stall to home and commercial kitchens
Making a bold move into the United States
A surprising partnership with Amish dairy farmers to produce butter for the US market
Winning over chefs and building a loyal following
Launching a new Australian milk brand

This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.

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This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com.

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Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

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