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 fermented milk drinks were pretty much a daily thing. They weren’t fancy – just a simple, tangy part of life that made everything feel balanced.

When we moved to Arizona together, we searched everywhere for something similar but kept hitting dead ends. Everything was either loaded with sugar or so sour it would make your face pucker.

We kept thinking back to those sweltering summer days in Poland when we’d grab a cold fermented milk drink from the corner store – something that actually cooled us down and made the heat bearable. Simple, refreshing, perfectly balanced.

Now here we were, facing Phoenix summers that make Polish heat waves look like spring weather, and we couldn’t find anything even close to that perfect relief.

We kept complaining about it until Janek finally said, “If we miss it so much, why don’t we just make it ourselves?”

That’s when things got really fun.

We started experimenting in our kitchen like a couple of mad scientists. A little less tang here, a touch more creaminess there. What if we added some desert flavors? What if we slowed down the fermentation process?

I brought my biotechnology background to the science behind fermentation while Janek brought his intuition for flavors, combining our shared memories from home.

Turns out, the Arizona desert has its own kind of magic when it comes to fermentation. The dry heat, the unique local ingredients – they created something that felt familiar but also completely new.

What Makes Butta, Butta

Butta is its own thing – something we created because nothing like it existed. It’s for all of us who’d given up on fermented drinks because they were too sour, too funky, or just plain weird.

We wanted something with live cultures that you’d actually look forward to drinking. Something smooth and balanced that doesn’t make you wince.

We use fresh local milk, carefully selected live cultures, and real desert infusions – prickly pear, lavender, hibiscus, rose, medjool dates – whatever’s calling to us that season.

Everything is small-batch, hand-poured, and fermented low and slow in our little Phoenix kitchen. No machines, no factories, no shortcuts – just messy, beautiful, real work that we do together.

The Desert Connection

There’s something about this landscape that gets into your bones. The sunsets, the plants that survive against all odds, the incredible silence you can find just outside the city.

Butta captures that desert energy – resilient, a little wild, deceptively complex. Each bottle connects you to this place in a small but meaningful way.

For the Curious Ones

Butta is for people who want more than just another drink. It’s for the desert dreamers and the flavor seekers. For anyone who’s tired of choosing between “healthy but gross” or “tasty but fake.”

We’re for people who thought fermented drinks just weren’t for them – until they tried something that actually made sense.

Drink it cold. Sip it slow. Make it part of your daily ritual. This is more than just a cultured drink – it’s a tiny moment of joy in your day.

Welcome to our little desert fermentation adventure. We’re so glad you found us.

#DrinkButta