In this episode, we chat with Pierre and Melissa, the founders of Pepe Saya. We discuss how Pierre, also known as Pepe, took a childhood nickname and a single block of butter from Sydney's Carriageworks markets and turned it into a successful business. They share practical advice for anyone looking to supply to restaurants, highlighting the importance of hard work, personal connections, and face-to-face interactions. We also discover how Pepe Saya's persistence and dedication led to their gourmet butter being stocked in grocery stores and top restaurants nationwide and their next move to supplying in the US. Join us to explore the hustle and heart behind Pepe Saya.