This is how the the best butter in France is made. Artisans at Le Beurre Bordier hand shape butter in front of you. Jean-Yves Bordier started the butter creamery in 1985. The butter is expertly churned, kneaded and salted.

The main fun part of this creating process is the shaping part. Butter ponders use two mallets. They massage the butter into perfect rectangles or even in special shapes for specific restaurants.

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