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In the month of May we have really put our travelling shoes on and the team at Pepe Saya have hit the road to tell more and more people about the beautiful butter. 
This month took Pepe headed north to Newcastle to visit the team at Baked Uprising (and dip his little toes at Merewether Baths). While Mrs Pepe headed west to Lawson in the Blue Mountains to try the delights of Black Cockatoo Bakery and hang out with Alex the baker for the day.
We love seeing what people are making and creating with our butter, especially those outside the cities that are well worth a visit. Amazing to see the team at Baked Uprising and Black Cockatoo supporting Australian made products, using our buttersheets in all their baked goodies. 

If you are in Melbourne this weekend, Mrs Pepe & Georgia are heading south and will be representing at the Good Food & Wine Show at the Melbourne Exhibition Centre. They will have plenty of butter for you to try and buy. 
Photos:
 
Photo 17-5-18, 7 12 05 pm (1).jpg
 
Photo 7-5-18, 9 11 35 pm.jpg


Lawson with Mrs Pepe
With the autumn weather upon us, there is no better excuse than to head to the Blue Mountains for some fresh air, open space, amazing surrounds…and the comfort of food with freshly baked bread & buttery croissants perfected by Alex Riviere of Black Cockatoo Bakery in Lawson.
Alex switched to baking with Pepe Saya butter sheets earlier this year, producing his naturally leavened breads, pastries & croissants out of his (relatively) new bakery off the main drag on Staples Crescent, in Lawson.
Alex relocated to Australia from France with his wife, eventually settling into the Blue Mountains. Being a qualified chef he begun exploring bread baking and finding his passion! Making & fermenting his dough at home and making use of a 120 year old wood fired oven in the late evenings/early hours of a restaurant in Blackheath to bake the bread to perfection.
The demand for Alex’s bread grew into something bigger, and now he finds himself with his own bakery, with big plans for growth.
Alex bakes naturally leavened bread, so it contains no yeast and is fermented for 20-22 hours before hitting the ovens. His shelves are stacked with favourites like 100% spelt, rye & caraway, Khorasan wheat & linseed, purple bread, crunchy baguettes…and of course his spectacular croissants & pastries hand crafted using Pepe Saya cultured butter sheets!
Definitely worth a pit-stop to take in the smells of the bread baking and to fill your tummy with some warm flaky croissants, pastries & bread.
Lawson photos:
 
Photo 17-5-18, 11 49 17 am.jpg

 
Photo 17-5-18, 7 12 01 pm.jpg

 
Photo 17-5-18, 7 12 25 pm.jpg
 
Photo 17-5-18, 7 12 47 pm (1).jpg
 
Photo 17-5-18, 7 12 36 pm (2).jpg


 
Add photo: Photo 17-5-18, 7 11 52 pm (2).jpg- ‘Supporting him on the baking (right) side is Matt, whose previous experience includes Rockpool Bar & Grill Sydney where he was baking his own bread for dinners’

Newcastle with Pepe
Newcastle is not a place that you would typically visit for a weekend or a Sunday drive; it’s more synonymous with ship wrecks, steel works & earth quakes. But if you haven’t been to Newcastle in the last 10 years you’re in for a shock…its fantastic!
Luckily, I was Australia Day Ambassador to Newcastle in 2016 and I had the privilege to visit & enjoy what this beautiful coastal city has to offer. Naturally, when I heard people raving that there was this baker (Alice) in Newcastle using our butter to make croissants, pastries and beautiful breads, a day trip was immediately organised.
Uprising began life in 2010 as a humble home based micro bakery operated by Alice- simple tarts and daily muffins delivered hot each morning to local cafes and restaurants. It soon grew to having a weekly stall at the local farmers markets. In December 2013 Uprising moved into its current space in a warehouse in Maryville in Newcastle. They now have a shopfront where you can grab a coffee and watch them bake a daily selection of breads, pastries, tarts, brioche and pies.
We arrived at about midday just in time for lunch & coffee with Alice and Kyle. I tell you what, Baked Uprising does not disappoint, oozing quality and passion. 
Obviously I’d packed my swimmers and walking shoes and headed for a walk down Anzac Walk and to one of my favourite pools in Australia, Merewether Baths.
Newcastle photos:
 
Photo 7-5-18, 7 18 12 pm.jpg

 
Photo 7-5-18, 9 11 34 pm.jpg- Pepe lapping it up at Merewether Baths
 
Photo 7-5-18, 9 10 59 pm.jpg: Pepe on the ANZAC walk in Newcaslte

 
Photo 7-5-18, 8 35 37 pm (1).jpg- Curbside chats about all things butter with Alice, Kyle & Pepe
  OR  
Photo 7-5-18, 8 35 28 pm.jpg   OR   Photo 7-5-18, 8 35 12 pm.jpg
 
Photo 7-5-18, 7 18 50 pm.jpg- Lamination with Pepe Saya buttersheets

 
Photo 7-5-18, 7 19 32 pm.jpg
 
Photo 7-5-18, 8 36 01 pm (1).jpg

 
Photo 7-5-18, 8 35 37 pm.jpg
Good Food & Wine Shows in June- Melbourne & Sydney
Last year the Pepe Saya team set up shop at Sydney Good Food & Wine show. It was a major success- being able to chat to people who didn’t know the Pepe Saya brand and had never tasted our butter. This year we will be at the Melbourne & Sydney shows, introducing more and more Australians to the concept of buying local and eating cultured butter. 
Good Food & Wine Show Melbourne- 1st – 3rd June at Melbourne Exhibition Centre
Good Food & Wine Show Sydney- 22nd - 24th June at ICC

Add Good Food photos:
 
Photo 23-6-17, 8 30 32 pm.jpg- Come & taste
 
Photo 23-6-17, 11 11 34 am.jpg- Tony Panetta executive chef of Sydney Convention Centre
 
Photo 23-6-17, 8 30 38 pm.jpg- Pepe having a chat to a customer (customer was Mrs Pepe’s dad)


Drought update
The drought in NSW continues to bite, with a lot of the farmers doing it tough. At Pepe Saya we source our cream from various locations, including South West of Victoria near the Great Ocean Road and Northern NSW, so our cream supply is very strong even during drought. At Country Valley the ‘Adopt-a-Cow’ appeal continues, and we continue to support farmer John Fairley and his family. If you would like to enquire about adopting a cow please email John- john@countryvalley.com.au
Add photo from drought folder:













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Unit 4, 3 Wood St, Tempe NSW 2044
Phone: 02 9559 1113

SUBSCRIBE TO PEPE SAYA

For the latest Butter Scoop!



Unit 4, 3 Wood St, Tempe NSW 2044
Phone: 02 9559 1113

Newcastle > Lawson > Melbourne > In the month of May we have really put our travelling shoes on and the team at Pepe Saya have hit the road to tell more and more people about the beautiful butter. This month took Pepe headed north to Newcastle to visit the team at Baked Uprising (and dip his little toes at Merewether Baths). While Mrs Pepe headed west to Lawson in the Blue Mountains to try the delights of Black Cockatoo Bakery and hang out with Alex the baker for the day. We love seeing what people are making and creating with our butter, especially those outside the cities that are well worth a visit. Amazing to see the team at Baked Uprising and Black Cockatoo supporting Australian made products, using our buttersheets in all their baked goodies. If you are in Melbourne this weekend, Mrs Pepe & Georgia are heading south and will be representing at the Good Food & Wine Show at the Melbourne Exhibition Centre. They will have plenty of butter for you to try and buy. Photos: Photo 17-5-18, 7 12 05 pm (1).jpg Photo 7-5-18, 9 11 35 pm.jpg Lawson with Mrs Pepe With the autumn weather upon us, there is no better excuse than to head to the Blue Mountains for some fresh air, open space, amazing surrounds…and the comfort of food with freshly baked bread & buttery croissants perfected by Alex Riviere of Black Cockatoo Bakery in Lawson. Alex switched to baking with Pepe Saya butter sheets earlier this year, producing his naturally leavened breads, pastries & croissants out of his (relatively) new bakery off the main drag on Staples Crescent, in Lawson. Alex relocated to Australia from France with his wife, eventually settling into the Blue Mountains. Being a qualified chef he begun exploring bread baking and finding his passion! Making & fermenting his dough at home and making use of a 120 year old wood fired oven in the late evenings/early hours of a restaurant in Blackheath to bake the bread to perfection. The demand for Alex’s bread grew into something bigger, and now he finds himself with his own bakery, with big plans for growth. Alex bakes naturally leavened bread, so it contains no yeast and is fermented for 20-22 hours before hitting the ovens. His shelves are stacked with favourites like 100% spelt, rye & caraway, Khorasan wheat & linseed, purple bread, crunchy baguettes…and of course his spectacular croissants & pastries hand crafted using Pepe Saya cultured butter sheets! Definitely worth a pit-stop to take in the smells of the bread baking and to fill your tummy with some warm flaky croissants, pastries & bread. Lawson photos: Photo 17-5-18, 11 49 17 am.jpg Photo 17-5-18, 7 12 01 pm.jpg Photo 17-5-18, 7 12 25 pm.jpg Photo 17-5-18, 7 12 47 pm (1).jpg Photo 17-5-18, 7 12 36 pm (2).jpg Add photo: Photo 17-5-18, 7 11 52 pm (2).jpg- ‘Supporting him on the baking (right) side is Matt, whose previous experience includes Rockpool Bar & Grill Sydney where he was baking his own bread for dinners’ Newcastle with Pepe Newcastle is not a place that you would typically visit for a weekend or a Sunday drive; it’s more synonymous with ship wrecks, steel works & earth quakes. But if you haven’t been to Newcastle in the last 10 years you’re in for a shock…its fantastic! Luckily, I was Australia Day Ambassador to Newcastle in 2016 and I had the privilege to visit & enjoy what this beautiful coastal city has to offer. Naturally, when I heard people raving that there was this baker (Alice) in Newcastle using our butter to make croissants, pastries and beautiful breads, a day trip was immediately organised. Uprising began life in 2010 as a humble home based micro bakery operated by Alice- simple tarts and daily muffins delivered hot each morning to local cafes and restaurants. It soon grew to having a weekly stall at the local farmers markets. In December 2013 Uprising moved into its current space in a warehouse in Maryville in Newcastle. They now have a shopfront where you can grab a coffee and watch them bake a daily selection of breads, pastries, tarts, brioche and pies. We arrived at about midday just in time for lunch & coffee with Alice and Kyle. I tell you what, Baked Uprising does not disappoint, oozing quality and passion. Obviously I’d packed my swimmers and walking shoes and headed for a walk down Anzac Walk and to one of my favourite pools in Australia, Merewether Baths. Newcastle photos: Photo 7-5-18, 7 18 12 pm.jpg Photo 7-5-18, 9 11 34 pm.jpg- Pepe lapping it up at Merewether Baths Photo 7-5-18, 9 10 59 pm.jpg: Pepe on the ANZAC walk in Newcaslte Photo 7-5-18, 8 35 37 pm (1).jpg- Curbside chats about all things butter with Alice, Kyle & Pepe OR Photo 7-5-18, 8 35 28 pm.jpg OR Photo 7-5-18, 8 35 12 pm.jpg Photo 7-5-18, 7 18 50 pm.jpg- Lamination with Pepe Saya buttersheets Photo 7-5-18, 7 19 32 pm.jpg Photo 7-5-18, 8 36 01 pm (1).jpg Photo 7-5-18, 8 35 37 pm.jpg Good Food & Wine Shows in June- Melbourne & Sydney Last year the Pepe Saya team set up shop at Sydney Good Food & Wine show. It was a major success- being able to chat to people who didn’t know the Pepe Saya brand and had never tasted our butter. This year we will be at the Melbourne & Sydney shows, introducing more and more Australians to the concept of buying local and eating cultured butter. Good Food & Wine Show Melbourne- 1st – 3rd June at Melbourne Exhibition Centre Good Food & Wine Show Sydney- 22nd - 24th June at ICC Add Good Food photos: Photo 23-6-17, 8 30 32 pm.jpg- Come & taste Photo 23-6-17, 11 11 34 am.jpg- Tony Panetta executive chef of Sydney Convention Centre Photo 23-6-17, 8 30 38 pm.jpg- Pepe having a chat to a customer (customer was Mrs Pepe’s dad) Drought update The drought in NSW continues to bite, with a lot of the farmers doing it tough. At Pepe Saya we source our cream from various locations, including South West of Victoria near the Great Ocean Road and Northern NSW, so our cream supply is very strong even during drought. At Country Valley the ‘Adopt-a-Cow’ appeal continues, and we continue to support farmer John Fairley and his family. If you would like to enquire about adopting a cow please email John- john@countryvalley.com.au Add photo from drought folder: