The cool weight of a fresh pat of butter on the knife. The delicate yellow hue that comes from good milk. The aroma when flavored butter begins to melt on warm bread. Specialty butters turn a slice of bread into an appetizer.
Bordier Butter – Saint-Malo, Brittany
In Saint-Malo, Jean-Yves Bordier still kneads his butter on granite slabs with a wooden paddle – a technique rarely seen elsewhere. The result: a butter with a creamy texture, clear milk aroma, and that slight crunch of salt crystals that defines good Breton butter.
Flavored Churned Butter
Piment d'Espelette for a gently spicy accent on grilled meat. Yuzu for fish and seafood. Seaweed for the fusion of butter and sea. Smoked salt for everything off the grill. Wild garlic and Kampot pepper for spring on a plate. Roscoff onions for the Breton classic.
Good butter on warm bread alone – for that, no refrigerator needs to be full.
All specialty butters are shipped refrigerated and reach you fresh.
