Aussie butter brand teams up with Amish community in US
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When it comes to butter, Pierre ‘Pepe’ Issa is a name that resonates with connoisseurs.
Issa, the co-founder of the cult butter brand, Pepe Saya, has spent the last 14 years perfecting the art of handcrafting cultured butter.
His round pats of butter have become a staple in markets, cafes, and fine delis across Sydney.
Now, thanks to an unexpected partnership with an Amish community in Pennsylvania, Pepe Saya is set to make its mark on the US market.
The Amish community, a Christian group in the US that rejects most of the social changes and technological innovations in modern society, are also known for their organic and biodynamic approach to farming.
The community seemed like an unlikely collaborator for a butter brand half a world away Down Under.
However, Issa saw the potential in their shared commitment to quality and sustainability.
'The first thing we did, like back in 2014-2015, is develop this export strategy, that where there’s cows, we should export the brand, and where there’s no cows, we export the butter,' he explained.
The partnership was initiated at the New York Fancy Food Show in June, where Issa and his wife and co-founder, Melissa Altman, met with Amish dairy farmers.
'We were looking for someone to do a joint venture with that might already have the cows, who we could set up a factory with and start producing our beautiful butter and sell it here in America,' Issa shared.
Despite their traditional lifestyle, the Amish community was open to the idea of a joint venture. A Mennonite delegate even flew to Sydney (on behalf of the Amish) to understand the brand better, as the Amish do not use aeroplanes.
Issa then travelled to Lancaster County in Pennsylvania to meet with the Amish community elders and to inspect the farm.
He was impressed by their dedication to sustainable farming and the quality of care for their animals.
The picturesque farms and the community's work ethic left a lasting impression on him.
'Every single farm is more beautiful than the next because all they do from sunrise to sunset is work on their farms,' he said.
The collaboration with the Amish community is about more than just producing butter.
From early 2024, Pepe Saya plans to bring its signature salted and unsalted butter, buttercream, creme fraiche, and ghee to American shelves.
The brand also plans to partner with other producers to create specialty products like caramel and crumpet, and pancake kits.
Issa's dream distribution list for the brand includes the legendary Zabar’s Deli in New York, Whole Foods, and LA-based cult grocer Erewhon.
Known for its celebrity clientele, Erewhon is frequented by the likes of Leonardo DiCaprio, Hailey Beiber, and the Kardashians.
'Our core products are in line with how we make it. So the cream comes in, we make creme fraiche, then we churn the creme fraiche, and then we get butter and buttermilk. Then we make the ghee,' Issa shared.
'That’s sort of our sustainability model, to make sure nothing is wasted.'
While the US version of Pepe Saya won’t taste the same as its Aussie counterpart, the brand’s special butter culture and crafting process will reportedly remain the same.
'The base flavour will be identical as Pepe Saya Australia, but the other flavours that make it up will be slightly different. Only because of its environment,' Issa explained.
'But if you’re a regular eater of Pepe Saya, you’ll know that in every season the milk is different, and the butter will taste a little different.'
Members, what do you think about this unique collaboration? Have you tried Pepe Saya's butter? Let us know your thoughts in the comments below.
Issa, the co-founder of the cult butter brand, Pepe Saya, has spent the last 14 years perfecting the art of handcrafting cultured butter.
His round pats of butter have become a staple in markets, cafes, and fine delis across Sydney.
Now, thanks to an unexpected partnership with an Amish community in Pennsylvania, Pepe Saya is set to make its mark on the US market.
The Amish community, a Christian group in the US that rejects most of the social changes and technological innovations in modern society, are also known for their organic and biodynamic approach to farming.
The community seemed like an unlikely collaborator for a butter brand half a world away Down Under.
However, Issa saw the potential in their shared commitment to quality and sustainability.
Sydney-based butter brand Pepe Saya has partnered with the Amish community in Pennsylvania to bring its butter to the US market. Image source: Flickr
'The first thing we did, like back in 2014-2015, is develop this export strategy, that where there’s cows, we should export the brand, and where there’s no cows, we export the butter,' he explained.
The partnership was initiated at the New York Fancy Food Show in June, where Issa and his wife and co-founder, Melissa Altman, met with Amish dairy farmers.
'We were looking for someone to do a joint venture with that might already have the cows, who we could set up a factory with and start producing our beautiful butter and sell it here in America,' Issa shared.
Despite their traditional lifestyle, the Amish community was open to the idea of a joint venture. A Mennonite delegate even flew to Sydney (on behalf of the Amish) to understand the brand better, as the Amish do not use aeroplanes.
Issa then travelled to Lancaster County in Pennsylvania to meet with the Amish community elders and to inspect the farm.
He was impressed by their dedication to sustainable farming and the quality of care for their animals.
The picturesque farms and the community's work ethic left a lasting impression on him.
'Every single farm is more beautiful than the next because all they do from sunrise to sunset is work on their farms,' he said.
The collaboration with the Amish community is about more than just producing butter.
From early 2024, Pepe Saya plans to bring its signature salted and unsalted butter, buttercream, creme fraiche, and ghee to American shelves.
The brand also plans to partner with other producers to create specialty products like caramel and crumpet, and pancake kits.
Issa's dream distribution list for the brand includes the legendary Zabar’s Deli in New York, Whole Foods, and LA-based cult grocer Erewhon.
Known for its celebrity clientele, Erewhon is frequented by the likes of Leonardo DiCaprio, Hailey Beiber, and the Kardashians.
'Our core products are in line with how we make it. So the cream comes in, we make creme fraiche, then we churn the creme fraiche, and then we get butter and buttermilk. Then we make the ghee,' Issa shared.
'That’s sort of our sustainability model, to make sure nothing is wasted.'
While the US version of Pepe Saya won’t taste the same as its Aussie counterpart, the brand’s special butter culture and crafting process will reportedly remain the same.
'The base flavour will be identical as Pepe Saya Australia, but the other flavours that make it up will be slightly different. Only because of its environment,' Issa explained.
'But if you’re a regular eater of Pepe Saya, you’ll know that in every season the milk is different, and the butter will taste a little different.'
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