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Busi­ness bread and but­ter

Tasmanian Country - - NEWS - KAROLIN MACGRE­GOR

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.

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