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.

Follow & Connect with Pepe Saya

• https://www.instagram.com/pepesaya 
• https://www.instagram.com/pepesayausa
• https://www.instagram.com/mrspepesaya 
• www.pepesaya.com.au and www.pepesaya.com 

Connect with your hosts:

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

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