Hand-kneaded French butter from grass-fed Breton cream, silky and unsalted.
Maison Bordier's raw-cream unsalted French butter from Saint-Malo, hand-kneaded on teak paddles. Silky, sweet-cream, chef-grade. Ships overnight.
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Beurre Bordier from Maison Bordier in Saint-Malo, Brittany, made from the raw cream of grass-fed cows across Brittany and Normandy. This is the doux, the unsalted version, so nothing gets between you and the milk.
The cream is naturally cultured, then churned slowly and hand-kneaded on teak paddles, a 19th-century process Jean-Yves Bordier revived when he took over the dairy in 1985. That malaxage is why it feels the way it does, plush and silky rather than dense, with a glossy body that softens the second it hits a warm knife. The color runs deep yellow from the pasture, and the flavor is straight fresh cream up front, a quiet grassy pull through the middle, and a soft hazelnut note on the finish that lingers.
This is the butter chefs ask for by name. Spread it thick on a warm baguette with a little fleur de sel, fold it into a beurre blanc, or just melt it over a piece of fish. Once you have Bordier in the fridge, everything else feels ordinary.
Silky and spreadable straight from the fridge, softens to a glossy, almost whipped cream on a warm knife. The teak-kneading gives it a plush, dense body without any graininess.
Gentle and sweet-cream forward, with a quiet grassy pull from the Breton and Norman pastures. The unsalted version keeps everything soft and rounded, no salt to sharpen it.
A clean, lingering dairy finish that coats the palate for a good beat before fading, leaving a faint hazelnut and fresh-cream note behind.
About as milky as butter gets, deep yellow cream, yogurty tang from the natural culture, and that pronounced fresh-cream sweetness you only find in a slow-churned European butter.
A soft hazelnut note comes through on the finish, the browned-butter direction the cultured cream naturally leans without any cooking.
A quiet vegetal, grassy note from the pasture milk, more meadow than mushroom.
No heat at all, this is the unsalted doux, entirely gentle on the palate.
None rind
No rind, this is a fresh cultured butter.
Beurre Bordier stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
A high-fat cultured butter wants something bright and mineral to cut it, sparkling Champagne or a Loire white sits right next to Breton butter on the same table.
Spread thick on a warm baguette with a pinch of fleur de sel is how it's eaten in Brittany. It's also the butter you want on a radish, on top of a warm brioche, or folded into a beurre blanc.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
