We caught up with Sydney’s favourite butter producer, Pepe Saya to find out more about Pepe himself and how his passion for butter grew.
How and when did Pepe Saya begin?
I started Pepe Saya in 2010, it came about as I was trying to save 200 litres of cream from expiring by turning it into butter… So the story goes. I managed to make some butter and took it home to my wife and Mrs. Pepe hated the stuff… The challenge was on to make A great tasting butter.
What do you enjoy the most about market days?
At the markets you get to talk and chat with the end consumer, I spend my whole week talking to industry people.
Tell us about your production techniques that make your produce so unique?
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5 - 2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 1-2 weeks of ageing is allowed before Churning the creme fraiche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved - packaged and sent to market immediately - we are in the business of selling fresh butter - the butter is never stored or frozen.
What’s Pepe Saya specialty?
Go to be the butter.
If you weren’t doing what you’re currently doing, what would you be?
Steel Smith, like my Dad!
What’s your favourite season (winter, summer, autumn, spring) and why?
Spring the flavour of spring cream is just mind blowing.
What are you famous for saying/doing amongst your friends?
Working very long hours! I’m sure I’m know for something, but not sure what.
Favourite recipe that uses your produce
Has to be Fried Chicken, made by marinating the chicken wings in Pepe Saya buttermilk for 25 hours, straining and dusting in flour then deep frying and toss/ coat in chilli and butter.
What markets do you frequent/how can we find you?
Eveleigh, Pyrmont, North Sydney, Castlehill, Marrickville, Bondi, Canberra, Camden
Pepe Saya is also one of the local producers set up to trade directly with chefs and restaurateurs online at foodorbit.com
Check out Pepe’s Butter Milk video featuring Alex Herbert (Bird, Cow, Fish) & Michael McEnearney (Kitchen by Mike)
Buttermilk: Made From Real Butter. from FOOD WINE DINE on Vimeo.
Email : [email protected]
- foodorbit posted this