Tasmanian Butter Co is making the move from its small Trevallyn factory to a much bigger space in the city – and adding a bakery and cafe to round out the experience.

This new operation, called Bread & Butter, should be up and running by spring.

Tasmanian Butter Co’s cultured butter will still be sold every Saturday at Harvest Launceston.

A larger space will enable the small operation to spread beyond the 120 kilograms of cultured butter owner Olivia Morrison now produces weekly, to thousands of kilograms.

“We will do that in one day [at the new factory],” Ms Morrison said.

“We’ll be able to meet demand and supply new customers. We get a call every week from the mainland,” she said.

The increase in butter production will also be needed as an essential ingredient in sourdough bread and pastries Lili Foster, will create fresh six days a week.

And coffee will round out the product trio.

“We will have filter and espresso coffee and will roast beans once a week,” Ms Morrison said.

“We’ll have someone really focused on coffee. Every product will have someone specialised.”

Planning has already started to move the warehouse from a black shell to vibrant food production and cafe space.

The butter factory and bakery will be located at the back of the building, with windows so people can watch the processes from the cafe, designer Felix Blackman said.

“It’s intended to be very theatrical,” Mr Blackman said.

“It’s the first warehouse conversion of this type in town, so we’re pioneering the conversion.

“The [Harvest] market was a good seed for the area and this is an interesting extension from where we started,” he said.

Expansion had always been on the table for Ms Morrison, and after a smaller space on the other side of Launceston central business district fell through, the Cimitiere Street warehouse made her think bigger.

“I originally wanted to have a bakery, but we decided on a bigger space. There is no butter factory/bakery/cafe in the world,” she said.