The Butterie Blog
Want to make croissants that are so good, you’ll feel like you’re at a French bakery? The secret is all in the butter! 🧈✨ For those perfectly flaky layers and that melt-in-your-mouth richness, you need European or European-style butter with...
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If you’ve ever wondered why Parisian croissants taste amazing or why Kerrygold has a cult following, the answer is simple: butterfat. European butter typically contains 82–85% butterfat, compared to the 80% standard in American butter. That small difference makes a...
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Butter—whether spread on toast, melted over vegetables, or swirled into sauces—is a beloved ingredient in kitchens around the world. While butter may seem like a universal kitchen staple, some countries consume it more than others, making it a true global...
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Croissants are the pinnacle of buttery perfection, but the question remains: is it bad form to butter your croissant? The answer depends on where you are—and who you ask. In France, the home of the croissant, adding butter to this...
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Ever wonder how bakeries achieve such light, flaky pastries or perfectly moist cakes? The truth is, it’s not just about fancy equipment—it’s about mastering subtle techniques and knowing a few key tricks that the pros swear by. Here’s the inside...
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