Unsalted, hand-kneaded Breton butter with pure cream and lingering sweetness.
Maison Bordier doux butter from Brittany, hand-kneaded on teak paddles. Silky, sweet-cream paste. Ships cold from Beverly Hills.
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This is Maison Bordier from Saint-Malo in Brittany, the unsalted rolls, in 250g logs. Cow's milk butter from herds in Brittany and Normandy, slowly churned and then hand-kneaded on teak paddles, a method the Bordier family has kept unchanged since the 19th century.
The paste is silky and pale, almost whipped in texture, and softens to a glossy sheen at room temperature. On the palate it reads as pure fresh cream up front, with a quiet browned-butter note underneath and a soft sweet-cream finish that lingers longer than you expect from a butter. Because it is doux, unsalted, the natural culturing carries the flavor and the sweetness of the milk stays right at the front.
This is the butter that professional pastry kitchens reach for when they want the milk to speak. Warm it on a baguette, finish a pan sauce with it, or fold it into a laminated dough. A pinch of fleur de sel on top and it becomes its own course.
Silky, spreadable, almost whipped. Softens to a glossy sheen at room temperature and pulls into a clean smear across warm bread.
Mellow and clean up front with a gentle savory pull from the natural culturing. Reads as fresh cream, not tangy, not funky.
Coats the palate for a good beat after it melts, leaving a soft sweet-cream note that lingers longer than a supermarket butter would.
Pure sweet cream and fresh milk, right at the front of the tongue. This is the whole point of the butter, and it reads loud and clear.
A quiet browned-butter note runs underneath the cream, hinting at hazelnut when it warms on the bread.
Clean and bright, no barnyard or mushroomy notes. This is a pasture-fresh butter, not an aged one.
No pepper, no bite. Unsalted and gentle from start to finish.
None rind
No rind — this is butter, sold as hand-rolled logs.
Beurre de Baratte stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Dry, mineral whites and Champagne match the sweet cream without fighting it, and let the natural cultured note come through.
Because it is unsalted, a pinch of fleur de sel on top brings the cream forward. Honey and ripe fruit lean into the sweet side; radishes and butter is the classic Breton snack.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
