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CURATED BY PEPE SAYA
PEPE MAGAZINE
ISSUE #015 - AUGUST 2019 - PHOTOGRAPHY BY ROB LOCKE - DESIGNED BY FOODIE DESIGN

This one is for the pastry chefs…
We are proud to present our new line of buttersheets- whey butter buttersheets! 
Whey butter is made using cream that is separated from the whey during cheese-making, creating a whey cream. The whey cream is then churned into butter, creating a nutty, creamy and sharp flavour. It’s perfect for baking, with its true flavour releasing with heat and with a minimum fat content of 83%.
Whey butter is highly prized in Europe, especially in baking. In France it’s called beurre de lactosérum (butter of the whey), with many French patisseries using it in their croissants. In England it’s called whey butter or farmhouse butter. It’s not something you will find on the Australian market, so we are working with a blank canvas and 100% Australian cream.
We have been formulating these buttersheets for the past 3 years, working closely with Simon from Brickfields Bakery who has been trialling them in his croissant production for the past 6 months- testing their flavour, texture, pliability and workability.
The label was inspired by the record label DeeJay Gigolo. With Simon being a massive fan, the label links his love for music and butter, and creating Beatrice and Florence who adorn the labels. It was designed by William at Foodie Design.
Our pastry range now has Pepe Saya cultured buttersheets, Butter from the 5th Duke and whey butter buttersheets. Get in touch with us for a custom size for your kitchen

Butterballs!
Along with Beatrice and Florence, we are throwing butterballs into our range. At the moment pastry chefs, bakers and kitchens across Australia buy in 25kg blocks of butter to then cut down with a knife or wire. We can now do this for you with a little more ease with our butterballs. Bourke Street Bakery and Black Star Bakery are using them in rough puff pastry. 
Available in Pepe Saya cultured butter, Butter from the 5th Duke and whey butter. They are 15kg boxes of 15gm butterballs.

Pepe Nose Best by Gelato Messina
Just in case you missed it, Gelato Messina named a gelato in our honour - Pepe Nose Best - Pepe Saya croissant gelato. It was available from 21/10-29/10. Big shout out and thank you to the Messina team for this creation













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Pepe Saya Butter Co. 10 Adventure Place, Caringbah, NSW 2229

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10 Adventure Place, Caringbah, NSW 2229
Phone: 02 9559 1113

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For the latest Butter Scoop!



10 Adventure Place, Caringbah, NSW 2229
Phone: 02 9559 1113

SUBSCRIBE TO PEPE SAYA

For the latest Butter Scoop!



10 Adventure Place, Caringbah, NSW 2229
Phone: 02 9559 1113

FINE FOOD / INGREDIENTS / LIFESTYLE / PRODUCERS / RESTAURANTS / RECIPES CURATED BY PEPE SAYA PEPE MAGAZINE ISSUE #015 - AUGUST 2019 - PHOTOGRAPHY BY ROB LOCKE - DESIGNED BY FOODIE DESIGN This one is for the pastry chefs… We are proud to present our new line of buttersheets- whey butter buttersheets! Whey butter is made using cream that is separated from the whey during cheese-making, creating a whey cream. The whey cream is then churned into butter, creating a nutty, creamy and sharp flavour. It’s perfect for baking, with its true flavour releasing with heat and with a minimum fat content of 83%. Whey butter is highly prized in Europe, especially in baking. In France it’s called beurre de lactosérum (butter of the whey), with many French patisseries using it in their croissants. In England it’s called whey butter or farmhouse butter. It’s not something you will find on the Australian market, so we are working with a blank canvas and 100% Australian cream. We have been formulating these buttersheets for the past 3 years, working closely with Simon from Brickfields Bakery who has been trialling them in his croissant production for the past 6 months- testing their flavour, texture, pliability and workability. The label was inspired by the record label DeeJay Gigolo. With Simon being a massive fan, the label links his love for music and butter, and creating Beatrice and Florence who adorn the labels. It was designed by William at Foodie Design. Our pastry range now has Pepe Saya cultured buttersheets, Butter from the 5th Duke and whey butter buttersheets. Get in touch with us for a custom size for your kitchen Butterballs! Along with Beatrice and Florence, we are throwing butterballs into our range. At the moment pastry chefs, bakers and kitchens across Australia buy in 25kg blocks of butter to then cut down with a knife or wire. We can now do this for you with a little more ease with our butterballs. Bourke Street Bakery and Black Star Bakery are using them in rough puff pastry. Available in Pepe Saya cultured butter, Butter from the 5th Duke and whey butter. They are 15kg boxes of 15gm butterballs. Pepe Nose Best by Gelato Messina Just in case you missed it, Gelato Messina named a gelato in our honour - Pepe Nose Best - Pepe Saya croissant gelato. It was available from 21/10-29/10. Big shout out and thank you to the Messina team for this creation