Hand-churned salted butter from grass-fed Brittany, distinct sea salt finish.
Bordier demi-sel butter, hand-churned in Saint-Malo, Brittany. Silky paste, grass-fed cream, sea salt crystals on the finish. 5kg motte, hand-cut.
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Bordier salted butter, hand-churned in Saint-Malo on the Brittany coast from the milk of grass-fed cows across Brittany and Normandy. Jean-Yves Bordier is the guy who dragged this recipe back from near-extinction, turning the butter out on wooden tables and working it slowly with teak paddles, the way it was done in the 19th century.
The paste is cool and dense straight from the paper, then goes silky and spreadable the second it hits warm bread. Big grass-fed cream note up front, a little cultured tang like fresh crème fraîche, and then the sea salt shows up as distinct crystals on the finish, not dissolved into the fat. Malaxage is what gives it that plastic, almost sculptural body, and it's why chefs treat this like an ingredient in its own right instead of a spread.
A 5kg motte, hand-cut to order. This is the block the professional kitchens buy in on, so you're getting the same butter that goes into the pastry room and onto the tasting-menu bread service.
Cool and pliable straight from the paper, then it turns silky and spreadable the moment it hits warm bread. That hand-kneaded, teak-paddled paste is the whole point, dense and plastic without ever feeling waxy.
A rich, grass-fed cream note leads and the sea salt lands on the back of the palate as a distinct little pop. Bigger flavor than a supermarket butter, still gentle enough to eat on its own.
The cream coats the palate and the salt lingers well past the swallow, easily 20 to 30 seconds. You keep tasting sweet dairy under the salt.
Very milky and cultured, closer to fresh churned cream than to plain butter. Yogurty tang on the front, sweet-cream sweetness through the middle.
A soft browned-butter, hazelnut-cream note comes up as it warms on the tongue, the kind of nuttiness a long, slow malaxage develops.
A quiet grassy, pasture note from the Breton and Norman herds, more meadow than mushroom.
No pepper or heat. The salt crystals are the only bite, and they read as savory, not spicy.
None rind
No rind. Sold as a hand-cut motte off the block.
Salted Butter stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bubbles and bright, mineral whites cut the fat and let the sweet cream and sea salt read cleanly. A dry Normandy cider is the local pour and mirrors the grass-fed pasture note.
The classic French move is a thick smear on a warm baguette with a few crisp radishes, letting the salt crystals do the talking. Sweet fruit and honey lean into the cultured, grass-fed sweetness on the finish.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Rapid cold-ship nationwide
