One of Sydney’s leading purveyors of cultured butter, Pepe Saya will be creating its first dedicated pop-up butter store and cafe at Alexandria’s French bistro, Bitton for Easter 2016.
Aptly named Pepe Saya's Last Supper, the four-week Easter activation will run from 23 February through to 24 March, the actual date of the biblical ‘Last Supper’.
Designed by local Sydney designers Jan Frosh and Lucy Tweed, the store will feature a selection of exclusive Pepe Saya products such as seaweed butter and smoked butter, along with the brand’s signature products including Pepe’s creme fraiche, mascarpone, buttermilk, ghee, salted and unsalted Butter, butter keepers and Pepe Saya butter knives.
Other artisanal products on offer will include Zokoko chocolate bars by chocolatier Michelle Morgan, South Australia’s Olsson’s Salts, Brasserie Bread’s Single Origin loaves and handcrafted hot cross buns especially created for Pepe Saya, golden trout caviar and salmon roe caviar from Yarra Valley Caviar, Bitton gourmet jams and sauces, Egganic eggs, Country Valley Dairy milk and yoghurts and a selection of desserts by Dessertmakers Dairy Desserts.
In addition to the store, chef David Bitton will host a special three-course dinner every Tuesday that showcases Pepe Saya's products. A special daily menu will also be available throughout the four-week period including an omelette with smoked trout, baby spinach and Pepe Saya crème fraiche; Pepe Saya buttermilk pancakes with Bitton citrus honey and fresh seasonal fruit; and Brasserie Bread hot cross buns with Pepe Saya butter, mascarpone and Bitton strawberry and vanilla jam.
Pepe Saya’s Last Supper will be located at Bitton, 36-37a Copeland St, Alexandria.