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Business bread and butter
BUTTER is back and that is proving to be a recipe for business success for one Tasmanian couple.
Olivia and Rob Morrison started their Tasmanian Butter Co enterprise two years ago.
Their aim was to produce traditional style cultured butter for the local market that would be made by Mrs Morrison in a small commercial kitchen underneath their house.
Now demand for the butter is booming and it is being sold to some of the state’s top restaurants.
To keep up with the demand, the couple will now relocate the business and expand to include a bakery and on-site processing facility and coffee bar.
The expansion will happen in a big warehouse building in Launceston and is believed to be one of the only conversions of its type in the central business district.
The plan is to have the facility up and running later this year.
The new business will be called Bread and Butter and will include a cafe area that can seat up to 40 people. As well as butter, the plan is to make sourdough bread on site and a range of pastries using their butter.
Large windows will allow visitors to see both the baking and butter making processes at the factory first hand.
Mrs Morrison said when they started the business, they had no idea how quickly it would take off.
“I think basically it’s just a good product and people really enjoy it,” she said.
Originally Mrs Morrison handmade all the butter herself. Now the couple employ a full time butter maker and another casual employee.
Production has doubled to about 120kg of butter a week.
Plans to invest in a larger butter churn at the new facility will enable them to produce the same amount in one day.
Mrs Morrison said increasing their production would also allow them to continue supplying locally, including farmers markets, but also expand further into mainland sales.
The product range has also been expanded to butter milk and ghee, a clarified butter with a high smoke point that makes it ideal for cooking.
Mrs Morrison said they also make a range of flavoured butter products throughout the year. So far this has included a whisky-flavoured butter for Christmas and Easter and a truffle butter.
All the cream for their products is supplied from Tasmanian farmers.
Mrs Morrison said they were now working on perfecting their methods for making butter sheets for use in pastry. Unlike table butter which needs to be quite soft creamy texture, sheet butter is firmer and more pliable. She said most bakeries import their butter from France.