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.
We both grew up in Poland, where cultured milk drinks weren’t some “trend” or wellness discovery – they were just a quiet, everyday part of life. Something familiar. Something grounding. Something ours.
When we moved to Arizona, we searched everywhere for that feeling.
Not a copy of it – the real thing.
But everything we found in stores was either packed with sugar, aggressively sour, or so disconnected from its roots that it felt like a different drink entirely.
We kept thinking back to those sweltering summer days in Poland when you’d grab a cold cultured milk drink from the corner store and instantly feel human again. Simple. Tangy. Refreshing in a way nothing else quite is.
And here we were, in Phoenix – where summers make Polish heat waves look like mild afternoons – and nothing came close to that perfect relief.
We complained about it long enough until Janek finally said:
“If we miss it so much, why don’t we just make it ourselves?”
That’s when everything shifted.
We started experimenting in our kitchen like two slightly unhinged scientists – adjusting tanginess, testing fermentation times, tasting batch after batch.
I brought my biotechnology background into the science of fermentation.
Janek brought his intuition for balance and flavor. Together, we started rebuilding something we thought we had lost.
And then something unexpected happened.
The Arizona desert – this wild, resilient, unapologetically honest place – started shaping the drink, too.
The dry heat, the stillness, the local ingredients… they gave Butta its own identity. A bridge between where we come from and where we live now.
What Makes Butta, Butta
Butta isn’t a trend we discovered.
It’s not a vibe borrowed from someone else’s culture. It isn’t a copy of anything.
It’s a drink rooted in the memories we grew up with – translated into the language of the desert.
We created Butta because nothing like it existed: a fermented drink that’s smooth, balanced, rooted, and honest.
A drink with live cultures that you actually look forward to drinking. Not too sour. Not too sweet. Just – right.
We use fresh organic milk, carefully selected live cultures, and real desert infusions: prickly pear, lavender, hibiscus, rose, medjool dates – whatever calls to us that season.
Everything is small-batch, hand-poured, and fermented low and slow in our Phoenix kitchen.
No machines. No gimmicks. No shortcuts.
Just real work that connects us back to where we came from – and to where we are now.
The Desert Connection
The Sonoran Desert has a way of getting under your skin. The stillness, the heat, the impossible beauty, the plants that thrive against all odds.
Butta carries some of that energy = grounded yet wild, simple yet complex. Each bottle is a tiny moment of calm, a reminder to breathe, slow down, and connect.
For the Curious Ones
Butta is for people who want more than another “functional beverage.” It’s for the ones who care where things come from.
For the flavor seekers, the ritual builders, the people who crave something real in a world full of borrowed ideas.
We’re not here to reinvent someone else’s tradition. We’re here to honor our own – and share it with the desert we now call home.
Drink it cold. Sip it slow. Make it part of your daily ritual.
Welcome to our little desert fermentation adventure. We’re so glad you found us.
#DrinkButta