Food News

Watch: How Pepe Saya make their butter

A behind-the-scenes look at the Sydney buttery.
Loading the player...

We go through 20,000 litres of cream of week, and that gives us 10,000 kilograms of butter a week. That’s a lot, yeh… that is a lot.” Loved by restaurants and home cooks alike, the cultured butter from Sydney’s Pepe Saya is just better. This is how it’s made.

Related stories