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Nutty, tangy and slightly sour, Pepe Saya's Creme Fraiche is unlike any other. Lactobacillus culture is added to cream and then fermented, allowing the fat in the cream to be richly flavoured.
Creme Fraiche is perfect on fresh berries, desserts, pastas and scrambled eggs.
Cream (from pasteurised cow's milk), Lactic Culture
Pepe Saya Buttery was started in 2010, with the dream of making a beautiful tasting Australian cultured butter and creating a shift towards using local butter. Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010.
Their focus has always been on provenance and transparency. They source some of the best Australian cream and are passionate about building direct relationships with their farmers.