Pepe Saya Maple Butter is a cultured cow's milk butter from Botany, just outside Sydney, hand-rolled in vanilla bean and then submerged in pure maple syrup. It is fresh, silky, and 100% cow, built off the same batch-churned cultured butter Pepe Saya has become known for across Australia. The texture is glossy and spreadable straight from the fridge, softening into something almost pourable at room temperature. On the palate, the maple sits right on top of a rich cultured-butter tang, with real vanilla bean threading through the middle. The finish hangs on for a good twenty or thirty seconds, sweet maple giving way to that fresh-cream lactic pull. This is a breakfast butter first and foremost, meant for pancakes, waffles, warm cornbread, or a stack of buttermilk biscuits. Pepe Saya cultures their butter the old way, slow lactic fermentation before churning, and the maple version keeps that backbone fully intact. A little decadent, a little indulgent, and worth setting out early so it can come to room temperature before serving.
