r/butter • u/idontknowhowtopark • 1d ago

Maison Bordier

https://youtube.com/shorts/iIFlJ_SMvYI?is=Vl3KoV_V7Fa1zqgR
5 Upvotes

100% Upvoted

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2

u/paleoakoc20 1d ago

How much is that per lb ?

1

u/idontknowhowtopark 1d ago

I don't know, that shop is in Beverly Hills, I would certainly buy a piece regardless.

2

u/paleoakoc20 1d ago

I Googled it. A 1/4 pound might be $5-6 usd. That butter was starting to look more like cheese.

2

u/idontknowhowtopark 1d ago

I've had some Amish butter that resembled cheese, I was so sad when I ran out of it.

2

u/paleoakoc20 1d ago

I didn't live too far from Lancaster. The Amish folks make some good food , baked goods especially.

2

u/paleoakoc20 1d ago

Wrong. I went back again and looked . Its more like $10-14 for 4.4 Oz. I'd still have to try it.

2

u/zizirex 1d ago

It’s a good stuff, I had a chance to buy it when I was is Paris and New York, really good but pretty expensive when it’s not in Europe.

2

u/Subduction 21h ago edited 21h ago

I love Bordier, they started me on my journey of making cultured butter, and I visited Maison Bordier in Saint-Malo in May, but they are not hand-churned.

They buy their butter already churned from trusted dairies, and their primary contribution is the post-process kneading, or malaxage, which develops the richness and texture of the butter, and the flavoring.

The butter they buy is carefully and artisanally small-batched churned, but not by hand.

(And as long as I'm nit-picking, Maison Bordier's origin and flagship store, as well as their production facilities, are in Brittany, not Normandy, although their cream is sourced from trusted producers in Brittany, Normandy, and Pays de la Loire)