“Whomever says ‘Breton’ means salted butter. The primary role of the salt used in this butter was as a preservative, in other words, salt was the first refrigerator in history. How does it work? The fatty molecules in the butter consider the salt as an aggression and their reaction to it is to reject the water they contain, which ages the butter. This ancestral method was used where the supply of salt was abundant and exempted the products from the gabelle, or salt tax, levied in the West and North of France, two areas of the country which have retained the traditional use of salted butter. Today, a salted butter is defined as one having more than a 3% salt content.”

Sold by: each

Status: Stocked item

About the brand

Jean-Yves Bordier is the last remaining artisan to knead his churned butter in a wooden cylinder, and to sprinkle fine sea salt by hand. While kneading and salting, the butter loses water, and in the process, it "cries" and develops its taste, complexity of areas and a silky texture.

Shipping

Our fleet of trucks delivers Monday to Friday between Santa Barbara and San Diego. Place your order before 5PM for next-day delivery. We cannot guarantee next-day delivery for orders placed after 5 PM.

Delivery Calendar:

Los Angeles area: Monday to Friday
Orange County: Tuesday & Friday
San Diego North, Zone 1: Wednesday & Friday
San Diego South, Zone 2: Tuesday & Thursday
Santa Barbara: Wednesday
San Jacinto: Wednesday

For other locations, we ship by the pallet or via FedEx. Contact us for more information.

How to order?

We only work with food professionals. First, you need to open a business account. Then, place your orders via :

email: sales@savorygourmet.com
phone: (310) 391-5422
Rekki: a digital order guide for chefs. Ask your sales rep to set you up.

Bordier in stock

Large Salted Motte

Large Unsalted Motte