Pepe Saya Buttersheets x Sonoma
Corey 0421 540 783 (or Jordan better)
Why did Sonoma change to Pepe Saya Butter?
Was it hard to work with? c30 c60 c100
This week we got to spend the morning at Sonoma’s HQ in Alexandria with Sonoma Head Pastry Chef, Corey King (@ corey_king_boulangerie) walking us through his daily croissant & pastry production within the bakery.
As we watched Corey handcrafting these magnificent pastry crescents a.k.a croissants, surrounded by glorious sheets of Pepe Saya C30 cultured butter,with the trays of proving croissants around us calmly awaiting their turn for the oven, our senses quickly woke up and we saw a perfect partnership at work. Still warm from the oven, we were left with the perfectly flakey layered croissants resembling a honeycomb texture and all captured with the amazing photography by Rob Locke of (@foodwinedine) that we think speak for themselves...and will probably have you lining up at Sonoma tomorrow morning.
From Sonoma’s humble beginnings in an old woodfired oven in Bellata NSW, to a state of the art bakery, Cafe’s and retail stores across Sydney, Sonoma is regarded as one of the very best in the baking industry.
They are true lovers and users of butter, true to their trade, committed and never compromising, always using the best in class local produce. With Pepe Saya Butter Co producing a true hand crafted Australian cultured butter, and now shaped, packed and delivered in the form of butter sheets, Sonoma’s ever flakey handcrafted croissants, are a smashing combo, a match made in heaven.
When we approached Sonoma three months ago with our very first samples of our Pepe Saya C30, C60 and C100 cultured butter sheets, their reaction was one of satisfaction. Sonoma immediately commenced using Pepe Saya butter sheets in their signature flakey handcrafted croissants, creating their seemingly endless soft layers of buttery goodness.
We knew then that our three years of testing and consulting chefs and industry leaders, had led us to create the perfectly churned, handcrafted, Pepe Saya cultured butter sheet that bakers in Australia needed– approved by and now showcased in all its glory by every Sonoma croissant, everyday of the week.
The rest is history, and although we can’t divulge just how many buttersheets we churn and handcraft for Sonoma daily, we can tell you it is a significant number to meet your love for their croissants.
How can you try Pepe Saya Cultured Buttersheets in your bakery?
Call us. Pepe Saya Buttersheets are available for food service Australia wide.
Pepe Saya- 02 9559 1113
How can you try a Sonoma croissant made with Pepe Saya butter?
All Sonoma croissants are made using our Pepe Saya C30 buttersheets. You can try them at any of the Sonoma stores across Sydney:
32-44 Birmingham Street
Alexandria NSW 2015
R10/178 Campbell Parade (via Gould Street)
Bondi NSW 2026
215a Glebe Point Road
Glebe NSW 2037
241a Glenmore Road
Paddington NSW 2021
Sonoma Rose Bay
Shop 1, 779 New South Head Road
Rose Bay NSW 2029
2/9 Dank Street
Waterloo NSW 2017
How do you use Pepe Saya buttersheets in your bakery?
Here are all the numbers and answers for using our buttersheets in your bakery-
How can you make a croissant at home with Pepe Saya buttersheets?
Butter lovers meet Jaci Koludrovic– dessert and pastry guru from Icebergs Dining Room & Bar. Jaci shared her recipe for the perfect at home croissant using our buttersheets