Let’s be clear: I have not tried every single butter in the world.

I just know that the latest products from France’s Le Beurre Bordier completely floored me.

I had already been captivated by its regular salted butter. But its seasonal Framboise (raspberry) and Bear’s Garlic & Kampot Pepper butters made me fairly gasp as they melted languidly on my palate.

Mass-produced butter can be made in a day. Founder Jean Yves Bordier needs 72 hours to turn milk from local farmers in Brittany into his high-fat, small-batch butter. He only makes the butter on demand, too, so it’s as fresh as it gets.

Campbell’s The Frenchery, a French online marketplace of gourmet food products, is the only retailer in the world to carry the entire line of Le Beurre Bordier butters (aside from Le Beurre Bordier, itself). The Frenchery pre-orders the butter ahead of time, and takes possession of it once arrives at Los Angeles International Airport. All in all, it’s about two weeks time from when the butter is made to when it gets on your table.

Thanks to The Frenchery, I had a chance to taste samples of these special seasonal butters. Like any Le Beurre Bordier, these two butters are softer than conventional ones. So much so that if you leave the bricks of butter out on the counter, they will soften to perfect spreadable consistency in only about 15 minutes.

You can’t miss the raspberry butter ($12), not with its vivid raspberry salt-water-taffy color through and through.

The deep color might make you think this butter will taste full-on sweet like jam. Instead it’s more perky sweet-tangy with an edge of saltiness, and even a slight tangy-cheese-like quality. Super rich tasting, it will do wonders to your morning toast or English muffin. I suppose you could bake with it, too. But honestly, it’s so amazing all on its own that I think enjoying it just smeared on something simple is the best way to appreciate it.

The Bear’s Garlic & Kampot Pepper ($12.50) is completely different. Made with wild garlic (bear’s garlic) and Cambodian aromatic kampot pepper, it’s deep yellow with striations of dark green. Spread some on grilled bread, and instantaneously you have the best tasting garlic bread you’ve ever had — just like that. It possesses the big, concentrated taste of pungent green garlic without any sharp bite. There’s an herbaceousness, as well as a subtle floral-citrusy pepperiness. Use a pat atop grilled steak, shrimp or fish; or in a baked potato or tossed into simple pasta or rice.

The Frenchery is taking pre-orders through Sept. 28 for the last shipment of these two Le Beurre Bordier flavored butters that will arrive on the West Coast on Oct. 22. The butter can then be picked up at The Frenchery’s Campbell warehouse; delivered free to San Francisco, Peninsula and South Bay customers with a minimum order of $25; or shipped within California by contacting The Frenchery directly for specifics.

If you miss these seasonal selections, you can always console yourself with other varieties of Le Beurre Bordier still readily available at The Frenchery.

But if you really want to treat yourself to something extraordinary, don’t dally, as you’re sure to fall for the raspberry and garlic-pepper butters big-time.

More: Sampling Le Beurre Bordier’s Plain Butter