Echiré

First produced in 1989, Echiré butter is still manufactured traditionally in teak barrel-style churns to this day. Cream is churned for two and a half hours, which imparts a velvety texture and bold hazelnut flavour. The dairy is then washed and beat to develop a creamy, even texture. Dairy from several French provinces go into the product, where cows feed on top quality grass in the warmth of the Atlantic coastal region. The end result is something bold enough to pair with plain bread and for making the perfect pastry!