At Culcha, we ferment locally-sourced cream slowly until it thickens and develops its own complex aromas. Churned, aged and kneaded in small batches, every roll is made by hand and flavoured through time.
Cultured buttermilk is a by-product of our butter-making process. Instead of going to waste, we combine it with our cultured cream to make a French-style buttermilk ice cream!
