‘Muddy buns’ cleaning up the butter market

Fonterra Edgecumbe cream plant manager Doug Gerry with engineering project manager Will Rouse sharing their ‘muddy bun face’ experience.

Fonterra general manager marketing, global foodservice Susan Cassidy says the Dirty Dirty Bread can best be described as a chocolate croissant. People love the flaky chocolate pastry that’s coated in rich chocolate ganache and sprinkled with cocoa powder.

“It makes it impossible to keep your face clean while eating. They are popular with celebrities who have taken to social media to share images of their ‘muddy bun face’ experience.”

Susan says demand for butter is as strong as ever. People want natural products and are prepared to pay for them – and that’s why global butter prices, including here in NZ, are continuing to rise.

“Even in temperatures of minus 10 degrees Celsius, crowds of people are queuing for hours to get their hands on their Muddy Bun.”

Edgecumbe’s operations manager Allan Muggeridge says the first butter sheet will roll off the new butter line on September 1.

“We’ve been watching demand for butter build for a number of years now. The building part of the project started in May, so it’s been a quick turnaround to get it up and running,” says Allan.

Fifteen local contractors have been employed to complete the expansion at the site, which employees 380 people. 

“It’s been a real boost to the local business community, especially after the rough last 12 months Edgecumbe has had,” says Allan.


0 Comments

There are no comments on this article.

Leave a Comment

You must be logged in to make a comment. Login Now
Opinion Poll

We're not running a poll right now. Check back soon!