Jungle Jim’s has a Butter Bar? – Ep 135 – Jungle Jim’s Podcast

Jungle Jim’s has a Butter Bar? – Ep 135 – Jungle Jim’s Podcast

[Music]
boys and
girls welcome to Jungle G what’s up
what’s up in a bunch
bunch welcome to the jungle gyms podcast
[Music]
[Laughter]
what’s up banana Bunch you know what
time it is it’s time for another episode
of the jungle gyms podcast I am your
host Mark welcome to the show I got a
fun one for you you saw some posts on
social in the last week about all of our
butter bar and all of our options so
this week is a butter spectacular so
many things before I dive into that
though let’s go over a few things first
off if you haven’t yet you got to
download the jungle gyms app we have
specials in there all the time we’ve
been doing these three-day sales uh
they’re listed in the app as well as on
the weekly ad all things available
through the app you can get recent
episodes of the podcast uh there’s even
some app exclusive deals for you in the
store but there have been some crazy
ones this week like Snider’s pretzels
the little mini ones and the pretzel
sticks those are only 9 cents a bag
they’re normally like4 or $5 a bag
that’s a crazy deal I can’t stop
thinking about that one I saw we’ve got
eight packs of uh Prime hydration is on
sale there’s all kinds of stuff that
those are like 40% off we’ve also got a
bunch of new drinks in right now if you
haven’t heard about it Dr Pepper just
launched their new co uh creamy coconut
Dr Pepper I got to try it I thought it
was pretty good both the zero and the
regular one I think the regular one has
slightly more Dr Pepper flavor but uh
both are very creamy and coconut flavor
if you don’t like coconut I might not
recommend it for you but if you’re
open-minded you should try it cuz I
thought it was really good I also just
before I recorded this tasted the new
Sprite chill so it’s like a cherry lime
Sprite um what’s interesting about it is
it’s supposed to taste even colder when
you drink it now I I had a warm sample
so I don’t think it’s been effective yet
I’ll update cuz I’ll do a social media
post which is another reason for you to
start paying attention on social media
you can follow me on Tik Tok you can
follow me on YouTube here like you are
you know right now maybe you’re watching
the version of the show we put out
shorts here on YouTube they’re on
Instagram you’ll see it all over our
social media so check that out so while
we’re doing that this is another reason
why you should be watching the show or
at least just put it on the background
in YouTube so you can come back every so
often but check out this footage right
now you see I’m walking around the
butter bar show off all these options so
this week on the show I’ve got two
different butter purveyor we’re going to
start off with a local one here I’m
really excited about that so we’ve been
sitting on this interview for a while
that that happens a lot um and then you
know we’re going to start there because
again obviously you know we carry stuff
from all over the world but a lot of the
stuff that we bring in and carry are all
fun things that are made locally first
so first up you’re going to meet the
fine folks at Parisian Pantry butter uh
and then after that we’ll make our way
around this whole case so that you can
see this uh and we’re going to check out
we’re one of the first places in the
midwest to carry it might even be in the
country to be clear um of pepea butter
which is made in Australia so it’s like
a collaborative effort between the
Australians and the Amish community any
of the a Nations they wanted to get
involved with um but it’s really cool
and there’s so many other things one of
my favorite Butters is back in the store
right now and I’ve been telling
everybody I love in my personal life to
go get some I bought a ton for me uh but
it’s I pr believe it’s pronounced Le Sal
uh it’s a french butter back there also
you got to check that out so like I said
it’s a butter spectacular so get your
breads ready um get all of that ready
and let’s first dive in and meet some
Local Heroes from Parisian Pantry
welcome to the show thank you so much
yeah well first off tell us who you are
and why are you in my studio right now I
am the chef and owner of Parisian Pantry
well obviously welcome to the family at
this point I know you’re in the butter
bar now so I’m excited about this look I
feel like we should definitely try the
new product first since it’s still
currently hot all the microwaves are
lengthy walk so what what are you about
to launch here product wise let’s talk
about these first yeah so um pran Pantry
was actually born on these two sauces um
as far as like what the passion was what
the vision was and butter just so
happened to be a great gateway to get us
there sure um so in front of you you
have two different products uh one being
Borday sauce and the other being SAA
pulo uh pulle uh which is we’re going
full French class I took my school
French I’m ready to go let’s SAA pulle
so uh white wine chicken shw Demi um and
then we have sauce Borday Borday we take
both of these sauces we start from a
natural ve stock we roast our bones real
nice and hard in the in the oven um
separate pan we’re just going to do a
little bit of vegetables Mira lots of
aromatics fresh time fresh fresh herbs
um all the kids in the pool so to speak
uh we’ll run a we’ll run a whe stock for
24 hours by the way all the kids in the
pool uh we run a ve stock for about 24
hours we’ll come back um we’ll strain it
our first strain will go to sace Bortles
okay um we’ll fill that kettle back up
with water again we’ll run it for
another 24 hours and then we’ll come
back and we’ll make salua pulle awesome
so um all natural um everything that you
taste within all of our products are
fresh ingredients okay uh we don’t use
any dry ingredients in anything nice uh
what you’ll find in a lot of demig gloss
lines is going to be you know a lot of
thickeners a lot of flour a lot of you
know gums anything to emulsify it right
anything to stretch your yield basically
uh what you tastes is all natural
reduction so love it um but yeah I’ll
would be happy to I probably i’ probably
start with chicken first okay thank you
and then chick first chicken first
you’ll find that it’s going to be a
little bit uh thinner than the bord is
uh you’re going to find a ton of white
wine in there tons of aromatics tons of
vegetables um what we like to do when we
make the sauce is to build the fond yeah
I do I drink it I would this is my next
bath stunt yeah let’s do oh I can make a
bathtub oh my gosh that’d be amazing but
then the secret is the bathtub is also
made of cake yeah well there’s a
separate stomach for the dessert exactly
that’s at least My Philosophy oh my gosh
I love that Jesus um what you’ll what
you’ll find is going to be a little bit
thinner in viscosity than Borday uh and
that’s the reason because a lot of the
collagen and gelatin that you come that
you find coming out of the bones within
our ve stock go towards the first
product got okay so what we do is to
naturally kind of thicken that back up
is obviously one a natural reduction the
second is we use chicken feed so chicken
feet are also going to hold a lot of
collagen and gelis oh yeah um we’ll use
that to kind of help thicken that back
up um amazing so that’s that’s a white
wine chicken juw uh Demi it tastes so
rich and beautiful you do get those
notes of the wine and obviously some of
the aromatics you mentioned too that’s
so good that crazy hard chicken poultry
um you know mushrooms tofu oh my gosh
pork um it’s great for the summertime um
next we’ll move to Borday Okay so bord
sauce uh this is just the the beginning
of the first run uh so it’s going to be
a little bit thicker in viscosity than
the first this one is going to be a red
wine Bordeaux Demi uh Bordeaux wine from
France and then we’re going to build a
foundation with beef uh shallots garlic
fresh
aromatics um tons of red wine again
bordo right and then we’ll go in with
our real stock um that is insane dude
when we when we start to build um you
know the layers of flavor we’ll
obviously add herbs into into the pot
obviously went after our vegetables but
after you go through all that natural
reduction we’re talking about hours so
within those
hours we need to wake that sauce back up
so we’re going to refinish it with fresh
herbs aming that’s going to wake it back
up that’s so cool each one of these uh
within our demig gloss line takes US 31
hours to make wow so it’s not uh time is
our friend and time is time is not our
friend right exactly we need the time to
extract the gelatin and and the collagen
out of the bones uh from the animal
naturally but um it just takes forever
sure um so well that’s a quality thing
too right I mean it is sort of that like
you can taste the effort a little bit
yeah these both go so hard that’s like I
mean I would if there weren’t cameras on
me I’d definitely be sipping out the
container kind Ian to be honest I mean I
usually add a little bit of water to the
chicken and then on a cold day I just
drink it and that’s my lunch that’s not
a bad idea um it’s an expensive lunch
but it’s really good if you get the
layer if you get the levels right it
sound a little better it’s delicious and
um we’re really proud of them yeah this
amazing you cannot find you know a
finished demig gloss sauce like this
almost anywhere yeah uh so it’ be it’ be
great to to get in here this feels like
you’re selling a cheat code you know
what I mean like that first thought I
think I was like oh gosh I don’t have to
do this over myself over the stove now
right I don’t have 31 hours nobody wants
to do that uh the whole intention of you
know one of our philosophies is
obviously eat like a chef at home eat
like a chef at home you guys can do the
the work as far as like cooking your own
steak or your protein yeah um you can
complement it and eat like a chef by
just using our product that’s amazing so
and I mean like and this made the yield
on this is pretty good too I mean we
didn’t put a ton in each of these
containers before microwaving it like I
mean what you’ll find is obviously yeah
feel for you can choke to that camera
there when you know when it’s just cold
I mean naturally it’s it’s hard it’s
like it’s like jello um and that’s just
because of a natural reduction of of V
stock um
yeah this container would comfortably
serve you know five six seven people
depends on you know how big your mouth
is and not what you want yeah exactly so
it’s like four normal people two in my
house yeah for us that would be probably
two or three yeah I was like well I am
serving as a side car with whatever
whiskey I’m drinking now that’s the
shooter you got to chase it with that’s
right this is this is how I’m doing
Cross promo for the other departments
now I’m just like yeah yeah just drink a
little demig gloss with it uh those are
amazing where are those available right
now they’re not here yet right here yet
I’m looking at you Jacob working on it
yeah um we are we just launched this
product right before Christmas okay um
so we we finally got the the licensing
and the the registration and the okay
and the stamp of approval from the Ohio
Department of Agriculture of Meat
Inspection um so they’re with me every
day he’s like he’s like my best friend
every time I produce the sauce I have an
inspector with me yeah um which is great
so he’s another part of the family yeah
that’s cool um around town you might
find it at boards and bees over in
Marmont um Ren they’re in madira oh I
Love Shawn uh Sean’s great yeah he’s
great partner of mine um we’ve we’ve
actually known each other for for many
years oh no kidding uh you can find it
at ail’s downtown okay um heart and crew
their Bottle Shop in Pendleton yeah they
Wine Bar um they sell some of our retail
products too uh which is great like to
advocate for them too yeah awesome I
love it a lot of Indie businesses here
for it yeah back that up that’s super
cool well hopefully we’ll add it to the
line here soon I wish I had that kind of
authority we’d have way more crazy stuff
in here all the time although we have a
lot of crazy stuff I I think mine would
all be bad selections usually until it
was something delicious so that’s
amazing okay so you know obviously I
wanted to make sure that we covered that
W was still hot so we could try together
that again thank you um so talk to me
about the Inception of the business
right like so this was the dream but
butter was the gateway drug like how did
that work I mean like what was your
background where didd you come in from
this yeah so um I mean I’ve been in
Hospitality for over 20 years um I
worked for Jeff Ruby for over eight
years uh Carlo and Johnny monery and
then I moved downtown to be the Sue Chef
on sth and walnut oh okay um and then I
actually left right um 2013 to go open
stto and boka oh under David Faulk yeah
so I opened those both those restaurants
uh met a lot of great people um I had a
lot of great mentorship um ended up
actually blessing in blessing in uh in
Disguise but I mean I left about 6
months before Co no Kidd um went into
the corporate world for a few years um I
was gone for about four years last last
July we we came around to start our own
company yeah um we want to be able to
find the best ingredients and then
manufacture a product to let the end
consumer or the guest or the customer
eat like a chef at home um so we’re
taking the work out of you know the
labor at home but you still get to have
an elevated dining experience yeah with
you and your family or your friends so
like I’m not inviting my family or my
friends I’m just sitting in my
Underpants in the living room with a tub
of butter you’re welcome the visuals
folks I’m so sorry I’m like nice to meet
you let me talk about my Underpants yeah
uh it working great uh that’s so amazing
and you know what’s funny so once I saw
it come in and once we started chatting
on Instagram I was like all right I
can’t try this till I actually meet him
so I’ve been kind of dragging my feet on
a little bit no and I was like I because
originally my intent was to have you
here like months ago and then I think
you remember that day yeah well then I
and I saw the text I was like that the
last thing on Instagram I was like oh
yeah I forgot I never texted you about
this so anyway I’m glad you I’m happy to
be here dude me too um pan Pantry fresh
ingredients classic technique so perfect
classic technique 20 years of technique
that I’ve learned in multiple you know
places that I’ve worked over the years
taken all of that put it all together
encompassing you know what a company
could be for for what we believe in and
we want to know exactly what we’re
eating and and what’s in it um so again
no dry ingredients all fresh um what
you’ll find as you taste through our
what we call a butterflight which is
great because we’re at the butter bar a
dream come true jungle would love to
hear that sense by the way was I telling
you in here that he wanted to put a
toaster by the bar at one point okay
yeah I mean I’ll do a demo I mean
exactly let’s do we’ll do a toast and
then we’ll do we’ll I like to say spread
the word cuz all of all of our Butters
are spreadable that’s good power yeah so
uh we’ll do a butterf flight it’ll be a
lot of fun uh aesome we’ll do a
progression so that way you finish on
the heaviest which won’t ruin your
pallet so um any food
no not that not not yet not yet my
doctor hates that one like do anything
and I’m like no dude you know me you
know like you’re actually the only other
person that knows yeah um so these are
these are uh two of the sausas that we
have in our demig gloss line we actually
have four that are that are coming in
that line uh not to be a spoiler but no
I mean can I get a jungle gyms exclusive
one of the new play you don’t have to
tell it yet if you don’t want I won’t
give you them all um I will say that
obviously Parisian obviously your
European Stu dining um we’re actually
going to make like a Japanese timi so
I’m a big fan like if if you know my
wife always asks what do you want to
what do you want to eat yeah I want like
Asian and Chinese food same all the time
oh yeah like I could eat it five days a
week same here it’s terrible but she
likes variety so what do we do we don’t
eat it 5 days a um so um you call me
when you need an Asian food yeah I was
like I’m ready at all times we are going
to make a Japanese Demi and this is a
little bit farther down the road the
recip already done uh that’s that’s the
easy part the cooking part’s easy all
the paperwork and all this other stuff
you got to work through that’s that’s
the headache there that sounds like a
total nightmare to go it’s a nightmare
uh there’s no Playbook you just have to
ask the right questions and then you
finally get to that stamp like I said
this took us about a year in the making
when I thought this was going to be the
first product this is actually the sixth
product so uh Japanese Demi we’re going
to make a demig gloss we’ll use that as
a foundation and then we will finish
that with like togarashi and like Bonito
FL oh yeah that sounds incredible yeah
I’m 100% flakes good super Umami it’ll
be delicious just hit that nice like
punch right in the middle oh Baby that
sound oh yeah it’ll be tacky on your
lips natural natural MSG perfect oh my
gosh definitely team MSG at this point
you know well I think you know I think
everyone that’s around food is these
days you know at least for the most part
right like or at least more open-minded
to it some are you know some have an
emphasis on using it like non-stop yeah
um I think it’s a way to elevate certain
things but it’s like balance yeah a
little bit goes long way yeah you’ll
taste balance as you as you start to eat
through our products too I’m excited
yeah um cool so uh line let’s talk about
the the drug gateway to ourselves love
it yeah you could be my new dealer the
butter dealer the dairy dealer yeah
people so I started with I got a butter
connect now and I didn’t have to meet
them in a parking lot that’s crazy he
came to my office he delivered um what’s
great is you know a lot of people said
like oh the butterman’s here yeah it’s
like I’m not just a butterman we we
called ourselves a pantry for a reason
so we’re going to start to build out
that pantry that’s cool um so don’t call
me just the butterman I refuse to look
as somebody who’s still getting like I
saw you bathe in chili guy right I’m
like I wanted to be the stunt guy not
the bathtub guy I’m Pro hygiene don’t
get me wrong but that’s not the that
wasn’t the hill I wanted to die on yeah
um so we’ll we’ll taste through we’ll do
a little quick uh butterf flight please
uh first up we will do French whip sea
salt butter uh um three ingredients we
use an 83% butter fat um it’s a European
style churned butter so slow churned
it’s made here domestically um but in
the European style of of turning butter
cool um we use a little bit of canola
oil to mify that in will that way it’s
basically spreadable right out of the
container you don’t have to temper your
butter at all and then we’ll finish with
um a flaky Rocky sea salt which is hand
harvested off the coast of Portugal oh
that’s cool so um yeah so we’ll start
there let’s Do It um so nice and
spreadable oh yeah super spreadable look
at that that’s beautiful thank you yeah
cheers hopefully you like butter cuz
that’s I love the butter man’s here look
at me I’m sorry the pantry pow the
pantry pow oh Pantry pow um so super
simple so people who really like you
know just the the regular salted butter
you’re going to get a ton of creaminess
out of this the mouth feel is going to
be like strong and and like velvety yes
super velvety really rich like real
Dairy like the I’m eating at the dairy
right now you know dude so I like to say
spread the word I’ve been doing that via
like text for a long time love it uh
because our Butters are spreadable so
man this is unreal so three ingredients
you know exactly what you’re eating you
know exactly what’s packaged into our
products
um we’re not we’re not here to hide
behind anything we’re just here to make
the best product
um next I’m sorry just say so there was
a french butter that we carried for a
while here I haven’t been able to find
and this is the I’m like oh we’re back
we’re so back it was a lapre Sal I think
it was called but same a lot of similar
texture things their was wasn’t as
velvety as yours but I do love like the
texture of the salt in there too yeah I
like it stays Rocky so like you get that
and you know it breaks down as you as
you continue to eat it and I like too
that as I’m eating it I’m not not every
bite is like you know what I mean like
you get like there’s layers in depth to
the flavor in that regard where you’re
like oh there’s a little Dairy oh
there’s a little salt on the end oh the
next bite’s a little saltier this one’s
I’m here for it I’m here for an
adventure while I’m eating it’s great I
think I’m in the right spot I think you
yeah for real um next up we will do
probably the the favorite of the bunch
uh one of our top sellers is going to be
roasted garlic butter this is actually
our number one first product we’ve ever
made um so great product six ingredients
we use that same foundation for an 83%
butterfat mify and canola o oil into it
to make that spreadable we slowly cook
uh garlic in the oven to make garlic on
Fe and then we’re going to finish with
uh fresh thyme so salt and pepper being
two of the six ingredients it looks so
good too this is crazy um this is
something that we constantly have in our
household um because number one it’s
it’s great uh we use it a lot we love it
and we also cook with it a lot uh I put
this in stir fry I’ve I’ve put this in
in a lot of different things um it’s a
compound butter world baby and just
living in it that’s right so this is uh
roasted garlic butter um as you try that
oh man that roasted I’ll tell you is our
fourth butter product that is not here
but it’s the exact same uh recipe and
Foundation is this same product but we
actually form it into a medallion oh so
it’s pre it’s pre-portioned into a
medallion we yeah this is crazy we um I
just leave them in the freezer and then
in the morning go downstairs pull one
out of the freezer we scramble eggs for
our 15 month old we get out the door so
she gets an elevat meal at home that’s
amazing she’s eating pretty good if
you’re trying to adopt I know a
40-year-old that could use two parents
come on over I don’t know how many
months that is it’s a lot um but she she
absolutely loves it um and they’re
they’re really designed to cook with U
or to be a steak topper um so steak off
the grill let it rest always let your
steak rest please um and just put a
steak topper right on top let it melt
how czy obviously just heat this up and
serve it with it that’s amazing yeah
seriously that one was beautiful too
it’s like again same velvety creaminess
that I’m looking for yeah a little less
salty because you get that nice roasted
garlic flavor there and everybody that
was yeah that was aggressively good what
I like to say is like we’re not
Reinventing the wheel because I mean how
many people have made garlic butter
we’re just again using the the best
ingredients whether they be local or
from around the world to make the best
product yeah we’re just making a better
wheel yeah we’re just making it better
yeah um next up and to finish your
butterfly today and then obviously you
know you can have as much as you want uh
black wait till the lights go off yeah
cut black truffle butter um this has
been a staple throughout the holidays uh
people like to splurge they also like to
eat more on the rich side we’re still in
Winter um allegedly yeah
it’s I’m a little mad about I’m a winter
sports guy so I’m kind of like I had a
week and a half yeah you know I feel
like it gets shorter every year and it
gets back every year too oh yeah
absolutely you’re like okay cool March
hopefully you guys like that I’m like
yeah whatever I haven’t even taken my
Christmas lights down they’re still on
I’m at this point I’m just like these
are just seasonally appropriate lights
and I’ll just change them if I need to
you know my neighbor installed the ones
that you can just do it on your phone so
you can just change color sit in bed
it’s so crazy oh my gosh look at the
timing there is Master Shake coming in
right in the middle of this oh my gosh
I’ll probably leave it that is beautiful
that’s awesome oh my gosh I’ll tell for
the audience’s sake right before this we
had a I have a cardboard cut out of me
made but I was like wouldn’t it be great
if if I had a Master Shake one in here
and so conveni Matt just come creeping
on this camera real quick here he is
here he is this is mat squat down so
they can see your face this is Matt he
works in creative and he just made this
for me thanks Matt you can put him next
to Flat Mark Aqua te yeah I can’t wait
this is so good eventually I’ll have him
do the entire team thank you Matt
appreciate it so ridiculous okay back
back this is the kind of insane you can
expect at jungle gems I mean uh you know
one thought I just had actually while
you were talking about the medallions I
think we sell the medallions here too
don’t we okay okay just want to make
sure I’ve I did a little re I did a
little butter adjacent research yeah um
black truffle butter so we use a black
truffle pate and a black truffle oil
those are imported from Italy and then
we finish that with fresh parsley oh
yeah what you’ll find kind of if you
ever to orever to kind of eat anything
black truffle related it’s like it can
be overpowering it can come off kind of
like you know pungent and gasoline sure
what we like to say is is balanced so we
balance that black truffle by adding
salt oh okay so again spreadable right
out of the fridge no need to temper your
butter I feel like that’s 90% of my
butter related WS truly I mean it’s
pretty sweet I’m not going to lie yeah
I’m like I don’t want to wait for this
yeah so black truffle butter um same
Foundation we just use a pate that is
super scrumptious and a little bit of
black truff oil to kind of elevate that
and we balance that with salt damn dude
so you’re like legit blowing my mind
today this is what I like about my job
so much right is that like you know I’ve
been around food for a long time but I
like when I get to meet people like
yourself who are obviously very
passionate about it but now like be able
to walk through the tasting of this like
you nailed it because that’s always my
concern whenever I see black truffle or
white truffle or Truffle in general
showing up you’re like this is going to
be overpowering more than likely but no
you really did nail a balance like I can
obviously taste the Truffle flavor in
there yeah but it’s not so intense I’m
still getting the taste of actual butter
in there as well which is what I really
really want yeah I mean the the
foundation is the butter right you know
we have to start with a great Foundation
um and with that being said we’re just
starting to add flers and layers uh once
you continue to just add certain layers
you know you make great products um you
know one thing as a chef is you know
don’t over complicate things usually no
offense but take some things away yeah
uh make them a little bit more simple
and they tend to shine more um but yeah
you can build complexity in a simple way
in my opinion you can you know uh it
just takes time and a lot of research
sure um and some money you know if you
make something and you’re like I’ve
heard good things about money you know
the reviews are pretty solid online at
least people seem to love it I don’t
know if as many people have it as they
want but it you know goes Toof full but
um five out of the six products um again
sauces are just launching yeah um all
three of these Butters are obviously
sold here as well as our medallions
which is great you guys have been an
instrumental partner about you know our
support and we love representing you
guys too and thank you um we love being
here yeah super cool damn you like just
made my day you know I know well we were
talking earlier I was like uh maybe not
Maybe not maybe we’ll reschedule and
then I was like you know what I’ll be in
a good mood post butter for sure and
look at me now yeah even more the colors
are saturated you know maybe I start out
black and white to yellow oh my gosh so
much when I first came in here I was
just like my version had less yellow but
I was like I think I’m into the yellow
and now I’ve really adopted it you know
and it matches the other my oneoff shirt
I made because I didn’t have something
to wear for an event I was like just put
my cartoon on it it’ll be
fine just print me another giant
cardboard cutout please when’s the
meatball coming yeah I know right
exactly he’s got to come he has to but I
keep thinking I know he sometimes will
shape shift so I was like I wonder what
shape I’ll get him in like I think he
does the he has one where he’s uh well
it’s he alleges it’s Wayne Gretzky but
it’s Abraham Lincoln I think that one
might be a good one but we’ll see how
tall should I make them all is really
the question I think Jake seems perfect
Siz to sit in the chair that’s really
where I’m at I mean he’d be a perfect
guest yeah can you imagine got a lot of
lot of say oh gosh I’m like such a dork
for it yeah I love it animation’s great
you know what you know listen they would
be a show that would have some butter
character on there this is how I get
this is our next networking let’s go
straw to butter I
mean don’t challenge
me I totally would all right and
thinking about this if you could do
another butter and maybe that’s
something secret you’ve got locked in
there where where would you go next in
the butter game um not a spoiler alert
but U there are a couple ones and kind
of the works there there’s a whole
plethora of of additional flavors to
come uh which is fun yeah um in the next
month or so you’ll probably see a local
um honey and and roasted pine nut butter
oh that sounds Del that’ll be a part of
our exclusive series of boards and bees
boards and bees um and then the owner
her father knows someone in in Indian
Hill okay that had that’s a beekeeper
and so happens to have some honey that’s
awesome so we’re going to Loop that
around full circle and and make that
butter that’s so cool I can’t wait to
try that one that’ll be great so that’ll
come through um and then I just had a
meeting today actually with the cian
Nature Center so they produce their own
maple syrup I love them I was actually
thinking about going to one of their
Maple tapping demos I literally did that
this morning was it cut it out if you
say no I mean we talked a lot about
butter and stuff um partnership it’s
just true I mean it’s very full circle
it’s you get to walk the grounds and and
see these Vats and see it come natur out
of a tree and then obviously all these
kids are like all doing the harvesting
yeah it’s not like free labor but it’s
like you know or is listen the kids are
in Minecraft they yearn for the mind
it’s incredibly educational and that’s
something I’m super passionate about
yeah that’s really cool so it’s cool
because they get to they get to to go
obviously see where it comes from yeah
and then at the very end they’ll the
kids are actually in this room and I
just posted it today on my Instagram um
but they get to see like an evaporator
in like all that hard work of like what
they’re bring back goes into the
evaporator and then they’re they’re
finishing maple syrup like it’s awesome
and then they get like little samples of
course it’s really good yeah I bet it is
um so that would just that was just
today but maybe a maple butter oh that
would be delicious too yeah I feel like
there’s action for that
it’s so local I mean you can’t even make
it more local yeah seriously you know
like they’re just going to give it to me
and I’ll go out there pick it up go to
my production facility make it and then
deliver it back like that sounds so cool
I mean and another reason to go to the
Nature Center which is like that’s one
of those hidden gems I feel I think
people still you know if I I say I’m
like yeah go on a Saturday morning and
tell me a lot of people don’t know about
it as well as they should but definitely
I kind of love I mean I went today at
like 10:30 I was early yeah uh the whole
the entire parking lot was full oh was
it really okay good news it’s a Tuesday
yeah that’s good and also the sun’s out
after three weeks right exactly sitting
in the darkness right yeah after 30 days
of
N I do love that place great Trails I
mean not that we’re to derail too much
but yeah I mean it’s it’s a great it’s a
great place and I think one of the
things that we’re talking about is is is
having Parisian Pantry do a percentage
of our sales for that butter back to the
Sensei Nature Center so love that I bet
yeah that’ be super cool we need to
support local parks absolutely we we
have to um we need to protect them um I
mean I feel like they’re constantly
under threat of going away and you’re
like do you want another parking lot and
I’m like no not over there maybe we
could stop destroying these for what a
strip mall like we got plenty I’ve been
on the east side of 10 I know there’s
enough of them already like you know
drive up 32 and tell me I’m lying I’m
not you know when you talked about the
Asian uh vibe in general now I’m like
What’s the action maybe like in my head
I’m like miso butter is that a thing
could that be a thing is that’s in our
that’s in our wheelhouse oh okay you
know you never know I happen to know
someone that makes me so oh I’m thinking
we maybe might know the same people
thinking of the same person I have a
feeling yeah that’ be cool that would be
That’s my kind of collab yeah we’ve done
one in the past um they they helped me
when I when I first kind of made our
introduction to Instagram and U they
helped by doing a partnership and we
gave away some products for free and
super cool um yeah it was great it’s
amazing yeah miso Butter’s coming I felt
like it I felt like once we had our
moment of like just remember it’s just
me everything that you see all these
stores it’s I mean I just do it with a
great that’s super cool though great
support system from my wife and family
yeah of course and you’re still loving
it right like I think you’re clearly
still passionate about I love it I mean
I wouldn’t be sitting here if I didn’t
love it that’s good point too right
that’s why I tell myself until the
camera’s well yeah I have the coolest
job in the world are you kidding me like
strangers bring me food they’re like try
all these delicious things I’ve you know
put in tons of hours into I’m like yeah
I would love to I’m I’m the passion
Wrangler now you know doesn’t sound like
a bad job no it’s a great job it’s like
the greatest one I honestly they’re you
just got to shake delivered to you
that’s not a bad day you know and a
butterfly you know listen I’m just
everything I have delivered to me now is
dairy dairy related there’s a mozzarella
cheese sticks delivery coming in in an
hour probably know that would be cool if
anyone heard that you go ahead um gosh
that’s so I’m sorry to just constantly
deral this but thanks for having time
with me looking forward to the future of
this too I think we should definitely do
some fun samples and events and stuff
with you guys that’d be fun I’ve done a
tasting hair as well as um e skated cool
um and went great I’m sure yeah yeah it
I mean it helps move our product and
more people get exposed to it and people
love it I get I get a lot of emails
random ones from customers sometimes who
are just like hey maybe you’ll listen to
me kind of energy even though all of us
listen to you and most of us why too so
I always think it’s funny when they come
at me that way I’m like I bet you
haven’t written anyone else in the
company this email um but I get so much
action and every time we do a like I
would argue all of our samplings are
pretty cool but like every so often
you’ll hear those ones where people are
like dude I came in this weekend you
guys are sampling this and I lost my
mind uh and so I love hearing that from
the customers and they love it and then
I hear from the brands too and you guys
are like yeah this is a great idea you
know yeah I mean and I actually did a
tasting at this store uh a couple months
ago and the person who was here was from
out of town they’re in Boston yeah um
and then they actually said like it was
so great to see like the actual like
owner and and the person who was
representing the company be there doing
the tasting it’s cool uh which is
awesome and then they were like can you
[ __ ] me butter and I was like yeah yeah
absolutely I absolutely can yeah how is
that a pain in the ass like I mean does
that work I mean does ship butter yeah
um I mean we’re slowly starting to kind
of get into kind of e-commerce we we
have been shipping lately um there is no
like platform or e-commerce or if you go
to our website you can’t like click and
buy and
you know again one person yeah no I get
it listen I people bought shirts from me
six months ago that are still in my
trunk I’m like I don’t know when I’m
ever going to see a post office again
during operating hours you know I was
like you guys will get it eventually
come to me there’s certain people that
reach out um a lot of you know either
through email or through social media
and say like hey we love your product we
got X Y and Z can you ship me some I’m
like absolutely yeah you know we just
kind of do it that way and I just asked
for a quick phone call and just make
sure that they’re okay with everything
and I just ship it and does it hold up
PR over the shipping like no problem sh
to Miami multiple times and I mean it’s
hot as hell there and yeah it’s been
totally fine we pack we pack with uh we
don’t pack with dry ice uh but we do
pack with multiple ice packs in in an
insulated cooler um and butter tends to
hold up decently until it gets to
absurdly hot yeah I mean and we’re we’re
not like shipping like super ground you
know so it’s not like uh two weeks out
you know checking the shop notifications
every day where’s my butter sh was only
$3 you that’s cuz it was 3 weeks away
yeah uh no I mean we we do a pretty
conservative ship so it gets to you
pretty quick that’s awesome so what a
cool thing yeah well I’ll make sure
people don’t bother him too much about
this one man don’t I know what it’s like
you can always contact me if you want to
buy that’s cool then in that case
definitely do it I just want to make
sure I had somebody we did that once on
I forget who it was but we did something
like that and they were like all I’ve
been getting our now requests for
ordering I was like I’m sorry I we can
cut it yeah no I was like but hey I
agree I’m with you on that one so I’m
going of if you’ve ever been to jungle
gyms I think I’ve actually learn learned
this from you is you guys have over
200,000 products that crazy I have five
and it’s just me like oh it’s crazy and
there’s so many that show up every week
too I bet but this is I mean props to
this store and this organization too
because I mean you guys take chances on
really small companies yeah um I mean it
was my second month and I’m really happy
to be here cuz you guys have helped a
lot well that’s awwesome I’m glad to
hear that so it’s been great
um but yeah you guys should be super
proud well thanks I am I have nothing to
do with it but I’ll take that take that
compliment like yeah I’ll just try
things and I’m like that’s good I I’m
glad that I’m getting to the point now
where I’m sure everybody still hits the
buyers up first but I am starting to get
more Outreach direct to me they’re like
listen I and I think honestly doing that
series of trying all the products has
been huge yeah but it was like and now
I’m getting a lot more of like hey would
you guys like to try this on the podcast
I’m like yeah I’d love to I want to try
everything they’re now giving you ideas
yeah and then I and off going well like
look I’m tring this new soda this just
came in this is some company uh this one
flavor is called root Jack what’s the
actual company it was like I forget the
name sorry company I can’t remember and
it’s not clearly labeled on the package
so it’s hard for me to say Voodoo Elixir
there we go but they have this whole
line of soda so like this is not carried
in the store right now but I was like I
will try this and if there’s enough in
the sample box I’ll also give it to
upstairs so I’ve got samples to go
upstairs and they were like just try
Cold anyway the point is I love that
stuff and you never know which one of us
is going to find something like dude I
love this thing you got to carry it here
and I have not I don’t have a ton of
authority but my thing is like if you
bring it in you get all of my backing
you know yeah you’re going to start
getting like a line of postal people I
hope so that’d be really cool I’m
running out of space in here you guys
you guys you guys get fre quarter
growing right I was just like I was like
the grill was a gift there’s a couple
coolers it’s a solo stuff I got to
figure out all these giveaways too so
they’ll eventually go back to the
customers so maybe one day we fill a
cooler with butter but Loose do no not
in the packaging I just want just a
giant spreadable can make a whole cooler
full of butter don’t temp me I have a
really big mixer that would be so funny
but I feel so I like well no people
would use it for real I would we do it
for the demo that’s what I’m saying yeah
can you imagine that who needs the last
one gets the cooler brilliant no takeway
all right that’s it episode’s done you
bring the toaster I’ll bring the cooler
and then we’re done the toaster my
favorite bath bomb yeah that’s great
great hey congratulations everything I’m
really glad you’re here thanks for
coming out and doing this with me for
when you have new product launches come
back and do it again if if you’re up for
it oh absolutely awesome you’ll see uh
probably stocks and broths from us next
I can’t wait that’ll be exciting too
damn dude I’m still thinking about the
sauces too this is like the most
delicious Tuesday I’ve had in years good
thanks yeah my pleasure yeah it was fun
we love a local hero I’ve been still
going through all these the little
sauces they brought and that Borday oh
baby uh but I’ve been really using a lot
of the roasted garlic one the Truffle
one gets in play but the plain one I
mean it’s it’s funny you never never
know how much Nuance is in things like
butter until you start working a place
like Jungle Jims and meeting creative
butter people and speaking of creative
butter people again going back to what I
mentioned earlier we’ve got our first
access to this kind of stuff you know we
get that a lot of jungle gyms like for
example there’s a new energy drink
company called juvie and maybe they’re
not new new but they’re new to us and
that we are the first store to carry it
in Ohio Kentucky Indiana it’s really
good it’s great product and that’s kind
of the same thing that happened with
pepea and what I love about my job is
that so many times people just be like
hey Mark can you wiggle someone in for
like 30 minutes and my answer is almost
always yes unless I have a very pressing
Block in there uh and then you get to
come and try a brand new product like
the butter from Pepa so let’s move on
right there and let’s take you to
Australia and learn about their butter
tell me how long winded can we be about
butter I’m in well I I flew uh what like
26 hours to get here how much of a
nightmare was that how many plane
changes are we talking that was two two
plane trips that’s not too bad so it’s
not too bad and I got to visit my
brother on the way through where is he
he’s in Hong Kong oh cool so I actually
took the long route so I went around via
the Atlantic rather than acrossing the
Pacific okay that Mak sense I’m probably
a little yeah but still but it was still
worth it cuz I got to meet all the
lovely people like you guys yeah I was
going to say how often do you come to
the states for this stuff just like a
first time thing yeah uh no I came as a
child I came to the states with my dad
and then yeah I don’t know who I I had
my ringer turned off
normally can we keep going we can keep
rolling he is
was that did they page me as
well sorry guys one
minute yeah we’re
doing someone wanted
to I mean yeah if they call back if they
want to send them and just that’s so
funny I so I thought that’s when I said
that was you calling me I thought you
were paging me so I didn’t answer the P
oh that’s so funny okay well either way
well so I’m good right yeah oh my gosh
I’m very excited this is always a this
happens all the it’s so funny when
you’re off for two years and then today
well got H anyway I’m so sorry so
international travel so you came to the
US once in your childhood right yeah as
my childhood but I came last year and we
we visited the we participated in the
Fancy Food Show in New York at the javet
center well you should have come and we
could have met you I I know well I’m GL
we’re meeting now at Le but this is just
I’ll look directly in the camera this is
one more opportunity for me to go to a
fun food show guys let’s go think about
it I could have met the butter earlier
yes or you could have come to Australia
and met us there I would have loved that
too and it sounds like I might have
another place to say there now we have
the weird serendipitous timing with my
only Australian reference being on my
body today yes how how how freaky is
that it really is kind of weird I was
like oh we have to do it you know like
move cancel my 4:00 I don’t know what
time it is I don’t need to wash my hair
today or go to The Barbers that’s right
ex no it’s like yeah be fine so all
jokes aside tell me about the brand is
it how how do we pronounce it even so
it’s called pippy pepy yeah p e p s a y
a oh am I okay doing great want continue
okay so uh called pepy say we started
the business my husband and I we started
in 2009 okay at the end of 2009 we were
already in food MH um and then uh we had
how it all came to fruition was we had
some cream left over we were making
Dairy desserts okay and we were closing
down for
Christmas and um obviously CU people
overeat and overindulge in Christmas so
we had um no need to stay open and make
desserts sure so we had this cream left
over like what are we going to do with
it we didn’t want to put it into
landfill so my husband Peppe had the
idea to um churn the cream and turn it
into butter um so he did that and then
um we tried it it was a bit average at
best and then um like all great things
don’t tell him that don’t tell him I
said that I bleep this whole section out
um and then um he started researching
more about butter and he was looking
into well how do I make butter taste
better like how do I make this butter
taste better and he started researching
about cultured butter and giving the
cream more flavor so then he started
working with adding a culture a
lactobacillus to the cream um and then
from there he churned that and we it
started improving and then eventually we
got to the final product um that we
decided to take to Market M um now in
saying that um in Australia a lot of the
chefs were bringing in imported Butters
we we have our own dairy industry in
Australia and we have a very good dairy
industry where we make our own cheese
and fresh milk and butter but no one in
Australia was producing a beautiful
Artisan handmade cultured butter so the
market was there right for the taking um
so we um contacted all our chefs in our
Network and reached out to them and took
samples like what we did today with you
guys we took samples to them to try and
taste with bread um and we slowly won
them over and then we also sold our
first butter at the carriage Works
farmers market in Sydney It’s amazing
And um still till this day we represent
our stand at the market pepy and myself
we go down every Saturday from 8:00 a.m.
to 1: I love that and we butter bread we
do our community service and we butter
up bread lashings of Pepe say of butter
and people just come to the stand just
to get a piece a big piece of bread and
butter I mean I can’t blame them it
sounds delicious that’s really the real
reason I said yes to this interview I
was like oh they’ve got samples I’m
weirdly curious now no I I love like
reading the process too and passing and
just seeing like adding a little That
Funk from the lacto billas for example
was like one of those things that just
brought it to the next level you know
you mentioned trying it but what was
that R&D process like I mean how much
butter do you really think you were
eating as you were coming along and kind
of perfecting the the process probably a
lot I mean I love butter and I put it on
you know really thick so to really taste
that of course and I love cooking so it
was just a a necessity in my kitchen to
be cooking with butter and constantly
tasting yeah but the story doesn’t end
there okay so there’s more to this story
I love it already um chapter two so
chapter 2 we came to New York with our
Australian Mage so fast forward you know
what’s that um for 15 13 years later
sorry um roughly and we uh went to New
York we took the australian-made product
to brought it to fancy food for people
to Showcase and we we got people to try
it um and we had a sign on our stand
saying we’re looking for a dairy dist a
dairy partner and a dairy distributor to
distribute our product into the US yeah
um and by coincidence we had well lucky
for us we had the armish community
representing their Lancaster County and
their cheese makers oh yeah and they
were showcasing their cheese at fancy
food um and they got wind that we were
looking for a dairy partner oh cool so
they came over to the stand they tried
the butter well a representative of the
the Amish community came over to the
stand and um he tried the butter and he
said I see your sign and I heard through
the grape vine that you guys are looking
for milk and he said what do you want to
do with the milk and I said well we want
to we want to make butter right and he
was like well where are you going to
make the butter and I said well we don’t
we want to find someone to make the
butter for us and he was like okay this
is interesting so we started talking a
bit more and and then um he asked me
about the process um and he said well
we’ve you know we’ve got the cows we’ve
got the expertise we’ve got the staff
the labor to make it and hand pack it
yeah so it was a no-brainer so
everything ticked all our boxes so it
was grass-fed cream okay by default it’s
organic because they don’t use any pesti
pesticides um they can pack the butter
by hand which you can see in front of
you there we’ve got the little uh 7 oz
pup
and the half p and then we’ve got our
beautiful signature um butter wheel
paper and string that string is like
just so I don’t know what it is about
that but the combination of paper string
and packaging I love it I get so excited
about it’s really unique so um and the
reason for the round shape is because we
pack our we all we started out packing
our butter by hand oh okay and it’s just
easy to get a blob of butter put it into
the paper we put it into a round mold
and press it to close it up that makes
sense so that’s why we have the round
shape and it’s also a point of
difference on the shelf for sure yeah I
mean easily eye catching immediately
like what is that oh it’s butter and
then yeah little excitement draw around
that brilliant idea yeah people think
it’s cheese at first yeah then they do a
double take and see the word but I love
the braiding too is it Pepe on is is
this a picture my husband does
fortunately he doesn’t look like that
okay I was going to say I was like I I
thought I saw a picture I was like it’s
not a great likeness so I’m glad it’s
not a likeness at all he’s a he’s a
pretty cool guy yeah um yeah this guy is
and my husband of course well okay I was
I was like I’m on board for either one I
was like listen this has to be a therapy
session I’m in we got a couch in the
back
so lay down on my couch and tell me your
like how is everything going what does
that make you feel like um oh my gosh so
what’s what’s next then what would be
chapter three then where do you
obviously you’re here at a place like
jungle gyms and expanding throughout the
US yeah so um we thank you firstly you
guys for stocking and ranging out butter
so we want everyone to come in um to try
it buy it grab it when they’re getting a
nice piece of bread or you know to take
to their a friend’s house for for dinner
and it’s um it’s a really beautiful
butter um what’s next for us we’re going
to hopefully expand our range we want to
do um add to the range um like a maple
butter which we do currently which I
think would do really well here um we
also do our smoked butter as well
interesting I’m curious what so we do
that in Australia it’s it’s a really
good sell it really nice with a radoo or
rested on a steak or over a jacket
potato oh okay I’m in but and we also
are working with a chocolate here a
local chocolate here to make us a
beautiful salted caramel a bon bon so it
comes in really cute packaging it’s a
bit like a matchbox style but larger
version um really nice as a gift for
some or to eat yourself well right
exactly sometimes the gift for me right
yeah I got to take got to look out for
number one and then everyone else get a
bite too that’s so cool that sounds
delicious oh now I’m like all right we
got to get the caramel in too well I
mean is this the point you think we
should start tasting things absolutely
where would if you or me which are the
all the small ones the same so yet so
this is our salted so all our little the
little these little guys are all salted
um the white rim around the edge of the
label is our salted okay um and then
behind we’ve got our unsalted definitely
goes salted salted yeah for the you can
just crack open a little foil Puck sure
take that and you can use the knife or
you can be you know natural and
unsophisticated like me and just butter
it on with your you know I usually am
but I feel like I’ll get I’m the one
that has to read all the comments so I
I’ll use the knife today otherwise I’m
like oh you know thank you no at at home
I just be eating it straight up you know
but there’s no cameras that I’m aware of
there let’s go I’m going to take a take
a page you know you’re right you really
do have to spread it on thick I want to
make we want you to try tell us what you
think get an even bite even taste
amongst each bite feel like REM braner
painting look at you taking it right to
the edge I’m a professional yeah Prof we
need you down at the market stall in
Sydney you let me know I’d love to come
buttering
bread is that a good laugh or it is a
great laugh I’m just laughing like the
peak of my career would be that
oh can you taste the Tang from the the
culture you get that funk like right on
the front end immediately and then it
like for me it was like Funk and then
there’s just this like pillowy soft
creaminess that backs it up like really
rich fattiness it really is it’s one of
those things that one of the things I
love so much about my job like I was
telling you before it’s like I’ll learn
a little something but you’ll have these
moments too where
like I think for a lot of us we never
think about the luxurious nature of
certain products right because there
sometimes like Butters to me it’s like a
functional ingredient but then when you
have it here like this and you’re like
oh you’ve nailed it absolutely it’s like
salt or anything like yeah it’s right
that’s a pantry staple and we’ve taken
it and elevated it to the next level and
when you taste it I mean instantly it
was like oh I’m with something a little
special and unique here yes I love that
that’s great we get that feedback which
is really nice to hear so when we do
butter tastings at our Market store and
or people try it for the first time and
they go oh my God like this is how
butter used to taste
love or this is how butter my grandma
used to churn and make or like we hear
really nice stories like that so it’s
really I could see people having those
like food memories around this it’s bit
like that Ratatouille scene you know
where the little mouse puts the the
cheese or the mushroom and he’s like and
there’s this explosion of like things
happening in his brain and like yeah
it’s that’s kind of how I taste or
that’s how I feel tasting this I’m like
oh you get that funkiness you get that
richness there’s a little bit of
and that it’s all backed up with just
enough salt to let you know there’s salt
off that flavor profile yeah give it
like a nice finite Edge to The Taste I
love it that was incredible but
incredible to cook an egg in I’ve been
saying to everyone cook an egg in the
Pepa salted butter it’s it’s shines I
bet that sounds amazing I wish I had a
flat top in here right now I’d start
cooking one I feel like I would have an
egg in here just actually you know what
I’m laughing there’s six pack of eggs in
my fridge so it’s not that far off we
just maybe it was meant to be I think
this whole I got the butter I got the
eggs I got the Australian band t-shirt
the whole day is coming together for me
Melissa I’m really
very oh that’s so cool well I’m excited
to have you in the here in the store
this is very cool and it’s funny I’ve
been doing a lot of butter content
recently so I’m very happy to have this
is one area of my life I was like yeah
no no no I can let my waist expand for
this one I’m interested so well
congratulations on everything we’re glad
to have you here this is really cool no
thank you very much yeah look forward to
the next one where where you off to next
anywhere else any other fun stores you
get to go to like this one um I’m
heading back to Pennsylvania so I’m
going to spend a few days in the
production with the Amish and pepe so
we’re going to um working you know
churning more butter cool for all the
beautiful Americans out there that want
to try our butter can’t wait um so look
for the round butter with the head on it
check that out yeah you really you all
are going to be missing out if you have
not tried this yet please we have a
whole butter bar for this reason it’s
butter from all over the world this is
my first time trying Australian butter I
have a feeling it’ll be your first time
as well so arish Amish by the AR it’s
American uh grassfed cream Oh okay
that’s cool yeah well then in that case
I appreciate the clarity too but you
know what I was saying you haven’t tried
this either way it’s a new to you we’re
have here for experiences listen thank
you so much for taking time today I love
that we were able to I didn’t know we
didn’t say this earlier but like kind of
secretly accost you into doing the show
last minute so I appreciate your time
abely awesome well anytime you’re back
we’d love to have you back we’ll do some
we’ll fry an egg together next time that
sounds good awesome let’s do
it well to both of you I say welcome to
the store I love helping to be a part of
these large brand brand launches like
this it’s so cool I I look I love
getting to try new butter again you’ve
expanded my horizons on what they taste
like and what to expect from something
like this you know I’m sure for so many
of us we probably just bought storebrand
for a long time you really don’t know
how good you have you know you go out to
like a fancy restaurant you’re like wow
the butter ear is surprisingly good and
then you find out you could just buy
that all the time and it’s great it’s
really not much more than like whatever
cheap brand that you’ve been buying and
I’m sure there’s somebody out there
watching this that’s like you know Mark
it’s all made pretty similarly yeah of
course it is but sometimes a little bit
of extra care a little Little Tenderness
seems to help out a lot in those regards
that’s my take I feel like there is that
thing where you can taste where somebody
cared about making it for you and I
definitely felt that way with all the
butters I tried to day so really my
challenge to all of you is come into
either one of our stores go to the
butter bar pick up a bunch of different
Butters that you’ve never tried before
okay and then let me know what your
favorite is I’m hoping you like that L
pre salet too that was oh man I’ve been
thinking about it a lot so now I’m going
to go get a puck of Pepe I’m going to
get some more uh tubs of the Parisian
pantry and I’m going to get maybe some
dojoy bread light it up let’s get wild
with it well on that as always everyone
thanks for watching the show thanks for
your support thanks for tuning in
everywhere uh to those of you listening
on on the radio thank you for that I
love that I I it’s still crazy me that
the show is syndicated it’s very cool
but thank you for your support I
appreciate all of you and in the
meantime I’ll see you out there in the
[Music]
aisles the jungle gyms podcast is
recorded in the wjj studio inside jungle
gimms International Market in Fairfield
Ohio the jungle gyms podcast is produced
and hosted by Mark poris

This week, we’re talking butter. Both Jungle Jim’s locations has a butter bar where we feature butters from all over the world. This week, we’re talking to local butter purveyors, Parisian Pantry, and then traveling down under to meet the folks behind Pepe Saya butter from Australia! In the meantime, make sure you download the Jungle Jim’s app for exclusive deals, discounts, and more and of course, follow us on social media to see reviews of things like these butters and some of the fun new stuff I picked up at the Lipari Food Show last week!

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