PURE AUSTRALIAN BUTTERSHEETS

Locally made buttersheets, designed for useability, flavour and beautiful pastries.

We have been continually working to create the best buttersheets we can in terms of flavour and useability, since we started making them by hand over 10 years ago.

in 2025 we elevated our buttersheets to a whole new level, with the purchase of a custom sheeting machine from Switzerland. These have been tested with different recipes, production environments and set ups to create the perfect flavour and useability.

Our buttersheets are all about FLAVOUR, 100% Australian cream, all-natural pure butter, and made here in our Sydney buttery.​

Click through the tabs on this page (look to the left on desktop, below on mobile) to find further details about our buttersheets. For anything else, please reach out to our pastry team by filling in the form below or emailing info@pepesaya.com.au.

What is different about our buttersheets?

The sheets are all about improving the useability and end result for you.

Our buttersheets are pure butter, made from 100% Australian fresh cream. This creates FLAVOUR.

Our custom sheeting machine condenses the butter more as it sheets it to size, meaning the sheets are harder, can hold their temperature for longer, and are a more pliable and flexible sheet to work with.

The sheets are 300x300mm and 1kg. Each is wrapped in our specialised butter foil, to keep it in the best possible condition and remove the need for plastic.

Laminating with Pepe Saya - best practices

Temperature Control for Butter and Dough
Laminate/temper butter directly from the fridge/coolroom

Ideal Room Temp
Ideal room working temperature is 14-16°C. This keeps the fermentation of the dough stable whilst processing. If room temperature is warmer, it is still possible to achieve good results by adjusting your lamination method, keeping blocks and bench tops well chilled and minimising handling.

Lamination Technique
Pepe Saya Buttersheets work with all lamination methods. Most important is to roll evenly and gently to prevent butter smearing or cracking. Use light, even pressure, and keep the rolling surface well-floured to avoid sticking. Your blocks will warm gradually during the process of lamination. Pay close attention to the temperature of blocks and rest in the fridge or freezer if the temp exceeds 12°C.

Proofing Environment
Proof in a temperature and humidity controlled environment to prevent butter melting or pastry drying. Recommended proofing temperate for croissant is
24-26°C with 70-80% humidity. Use the “wiggle test” to check readiness: a slight jiggle indicates proper proofing.

Rest Periods Between Folds
Depending on your environment and production, allow blocks to rest (minimum 30 minutes) between folds, placing dough in blast chiller/freezer or coolroom to help allow the relaxation of gluten. Keeping the dough cold will also help maintain a firm yet pliable butter and in turn, better definition of layers.

Handling the Dough During Shaping
Roll out dough to desired thickness and allow to rest (minimum 5 minutes) before cutting to minimise shrinkage. Resting time will vary based on room temperature. Use a sharp knife when cutting to preserve layer integrity. Handle the dough carefully and avoid double handling while shaping.

Baking Temperature and Time
Ensure oven is preheated to 200°C and allow for drop of temperature when opening the door. To improve ‘oven spring’, a small amount of steam can be added in first phase of baking to encourage greater layer separation enhancing flakiness. Baking temperature and time will vary based on product size, weight and application.

Chill Before Baking (Optional)
If possible, chill shaped pastries briefly before baking to solidify butter, reducing the risk of leakage and enhancing layer separation.

Cooling Process
Cool baked pastries on a rack to allow airflow and maintain crispness. Avoid stacking to prevent sogginess.

Troubleshooting

Butter Leakage
Cause: Butter too warm when laminating, rolling, or proofing.
Solution: Chill blocks between folds in fridge or freezer to allow butter to harden between layers. Chill cutting & rolling workbench with ice blankets and minimise handling. Reduce proofing temp and/or time.

Butter Cracking in Layers
Cause: Butter too cold or dough too stiff during lamination.
Solution: If cracking occurs, allow dough to rest at room temperature briefly, then continue. Aim for a consistent smooth butter layer by checking dough temperature before each fold.

Poor Layer Definition
Cause: Inconsistent layering due to uneven lamination.
Solution: Prevent compressing or damaging layers by ensuring lamination is smooth and gradual. If cracking or smearing appear between layers, address dough or butter temp (see above) before continuing to desired thickness. Pinning blocks too thin may also cause damage between the layers.

Dense or Compact Croissants
Cause: Underproofing or over-tight rolling during shaping.
Solution: Gently roll to avoid compressing layers while rolling. Ensure full proofing to a soft, jiggly state.

Irregular Shape or Collapse During Baking
Cause: Roll evenly then proof in stable environment (24-26◦C). Closely monitor proofing times and temps and adjust as needed.

Gummy or Doughy Interior
Cause: Underbaking or oven temperature too low.
Solution: Preheat the oven fully to 190-200°C. Look for a deep golden-brown crust and hollow sound when tapped.

Butter Smearing During Laminating
Cause: Dough, butter or blocks are too soft or warm.
Solution: Ensure dough and butter are evenly chilled before encasing (7-9°C) and chill blocks again before each fold. Work quickly to avoid blocks warming.