Everything we bake:

Bold and rustic, with sea salt flakes. From a cooperative of over 3,000 small farms; the salt is harvested by hand from the Guérande marshes.

Floral and milky with a faint hazelnut finish. One of only two butters in the world to hold the French AOC designation, churned in traditional teak barrels.

Fluffy, with a grassy, deeply cultured flavour. Made by hand in a Saint-Malo crêpe shop and distributed by bicycle in the old town.

Tangy, creamy, slightly cheesy aromas. Small-batch cultured butter crafted by Amish dairy farmers in Lancaster County.

Smooth, round lactic character. Prized by artisan bakers since 1896; the cream matures at least 18 hours before churning.

Savoury, creamy finish with an earthy undertone. Cold-pressed coconut and rapeseed oils, with tang from fermented cashew.

Bold and rustic, with sea salt flakes from the Guérande marshes.

Richer, tangier and funkier than cow butter. The wildcard on the board.