Buttah.

Creamy, dense, complex, and so rich that a a tiny swipe on the tongue will fill your entire mouth with intense milky, fatty lushness.

That’s Le Beurre Bordier — a French butter beloved by the most discriminating chefs and pastry chefs.

Now, you can get your hands on some in the Bay Area easily, thanks to the Frenchery, a French online marketplace based in San Francisco, which starting offering it a few weeks ago.

While mass-produced butter takes less than a day to make, Le Beurre Bordier needs a full 72 hours. Jean Yves Bordier uses milk from local farmers in Brittany to make his small-batch butter. Unlike conventional butter, he allows the cream to culture, and thus develop a fuller flavor. He also kneads the butter with a wooden machine for as long as half an hour to expel water and create an especially silky product.

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