Pepe Saya Butter Co. began in Australia in 2009 with a vision to make exceptional cultured butter. Its first signature butter rounds, marked with the iconic Pepe Saya stamp, were sold at Sydney’s Carriageworks Farmers Market in November 2010.
The brand expanded across Australia in 2011, moving from a small St Peters facility to larger production sites as demand grew. By 2012, its butter was served in first-class airline cabins, and in 2013 it introduced its signature foil-wrapped portions and traditional ghee.
Growth continued with equipment upgrades, organic certification in 2018, and a move to a larger Caringbah facility. In 2019, Pepe Saya began exporting to markets across Asia, the Middle East, and the United States.
In 2020, the company responded to COVID by strengthening online sales and supporting local producers through initiatives such as Aussie Artisan Week. It continued to grow through new production lines, collaborations, and expanded exports.
Pepe Saya entered the U.S. market in 2023 and plans to produce butter in Pennsylvania using traditional methods with Amish artisans. By 2025, the brand expects to launch its signature butter sheets across the United States.