Skipping Lent this year? Well, this news will really tip the scales. Australia's favourite cultured butter producer, Pepe Saya, has opened its first pop-up at Sydney's Bitton Gourmet Café and Grocer.
The pop-up, named "Last Supper" (spiritual connotations intended), opened its doors on 23 February for a four-week run and will draw to a close on Holy Thursday, the Biblical day of the Last Supper.
"I'm a 21st-century Catholic so for me, the holy month of Easter is all about eating," says Pepe Saya founder Pierre Issa. "I love how it brings people together around a table."
The temporary store is located in Alexandria next to owner-chef David Bitton's café - the man behind the collaboration - with the space designed by Sydney stylists Jane Frosh and Lucy Tweed.
In addition to signature Pepe Saya products and those distinct silver coins of butter - which also appear on the tables at Rockpool - you can also expect new exclusive flavours such as seaweed and a range of smoked butters, as well as butter-keepers and butter knives.
In line with the Last Supper inspiration, the pop-up welcomes friends and local producers to join the party. Yarra Valley Caviar will pair salmon roe with Pepe Saya crème fraîche, Zokoko artisan chocolate accompanies the mascarpone, and Brasserie Bread hot cross buns will soak up the famous butter - with a pinch of Olsson's salt to finish. And plenty more besides.
By day, patrons can enjoy Pepe Saya products in daily specials at the café, while on Tuesday evenings, the excitement - and the butter - rolls into the night for a three-course dinner series in Bitton's French-bistro style. "I'm sure Jesus loved butter," says Bitton.