Salted Butter

Beurre de baratte, translated as churned butter, is made using the baratte process, which was developed by french butter dairies. The baratte process creates that famous french butter taste and texture by separating the milk, then spinning the heaviest part of the milk into a thick and velvety consistency. It then re-injects the french butter with dose of cream, creating a rich, smooth and luxurious texture and taste.
Whether it is made by isigny, echire or sevre et belle, we love our french butters - salted or unsalted. Many french butters are flavored with sea salt, a tradition that has stood the test of time. For the best flavor, please allow french butter to sit out of the refrigerator in your butter dish for at least 15 minutes to reach room temperature before serving.