Pepe Saya Crème Fraîche 1L
At the core of what we do at Pepe Saya Butter is make crème fraiche (soured cream).
To make our crème fraiche we add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, we churn it into Pepe Saya Cultured Butter.
Perfect on fresh berries, desserts, pastas, with your scrambled eggs...