Mr Bordier comes from a family of cheesemongers, sailor Jean-Yves Bordier dropped anchor in the Breton port city of St. Malo in the early 1980s. There, he perfected the art of kneading butter, using time-honored gestures popular with 19th century butter artisans. In 1985, Bordier became a butter artisan in his own right and acquired the venerable La Maison du Buerre Creamery.

Bordier’s preservative-free butter takes a total of 72 hours to be made, that's 12 times longer than many commercial butters. Most of it is spent allowing it to mature/culture to deepen in flavour and complexity, while churning it takes 50 minutes. Renowned worldwide for their silken consistencies, nuanced aromatics, and the light dusting of salt which gives each flavor its signature balance, Le Beurre Bordier Butters have become a must-have of celebrated chefs – and those in the know!

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