Water is cheap. Fat is expensive. We sell fat.
Most commercial butters are "padded" with up to 20% water. On the tongue, it feels thin, watery, and fleeting.
By churning to 84% butterfat, we remove the dilution. It’s the difference between a thin, watery to a dense, velvet silk. When you eat butter this pure, the flavour doesn't vanish; it lingers.
In the world of dairy, 4% is a chasm. Most supermarket butters stop at the 80% mark. By churning our butter to 84% butterfat, we remove the excess water and concentrate the cream. This extra 4% is why our butter doesn't just melt, it drapes. It’s the difference between a croissant that fluffs and one that shatters into a thousand buttery flakes.
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You understand that 84% fat isn't just an ingredient; it's structural integrity.
If you are simply slathering a thick, cold slab onto a slice of warm, crusty sourdough, you are a hedonist. You understand that the bread is merely a vessel for the butter.
In both cases, you are making a choice to prioritise the sensory over the sensible.
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We churn in small batches to ensure the fat never sleeps.
To ensure you never receive "dead" butter that has sat in cold storage, we operate on a rolling churn allocation.
Your order is immediately assigned a Batch Number and a slot in our next available churn cycle.
Your batch gets a churning date (usually 5-7 days from the reservation date)
We don't believe in "shelving." Your butter is dispatched within hours of leaving the churn. It arrives at your door with its "bloom" intact.