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A little piece of home, made in the desert.
Hey there, we’re Ania and Janek. Like a lot of good stories, this one starts with homesickness, a dash of frustration, and two people crazy enough to think they could fix it.
Where it started
We both grew up in Poland, where cultured milk drinks weren’t a trend or a wellness discovery. They were a quiet, everyday part of life. Something familiar. Something ours.
When we moved to Arizona, we searched everywhere for that feeling. Everything we found was either packed with sugar, aggressively sour, or so far from its roots that it felt like a different drink.
We complained about it long enough until Janek finally said: “If we miss it so much, why don’t we just make it ourselves?”
Two kitchens, one drink
We started experimenting in our kitchen, adjusting tanginess, testing fermentation times, tasting batch after batch. Ania brought her biotechnology background to the science of fermentation. Janek brought his intuition for balance and flavor.
Then the desert started shaping the drink too. The dry heat, the stillness, the local ingredients gave Butta its own identity: a bridge between where we come from and where we live now.
What makes Butta, Butta
Fresh organic cream-top milk, carefully selected live cultures, and real ingredients inspired by the desert: prickly pear, lavender, hibiscus, rose, Medjool dates, and whatever the season inspires.
Everything is small-batch, hand-poured and fermented low and slow in our Phoenix kitchen. Not too sour. Not too sweet. Just right.
Drink it cold. Sip it slow. Make it part of your daily ritual.
