Butter lightly salted

Bordier lightly salted butter from Breton cream

Bordier lightly salted butter is a Breton churned butter made from matured cream, kneaded by hand while being salted. The salt is added in the middle of this process, finely ground, in accordance with Breton tradition.

Lightly salted butter is the classic salted butter from Le Beurre Bordier in Brittany, made from matured cream and 2.8 percent finely distributed salt. It is the most popular butter from our Bordier selection, and for many, the beginning of a newfound curiosity about just how different butter can taste.

Salted butter – summer-yellow and silky

This butter is softer than standard butter and can be spread in thin ribbons even when cold, while keeping the slice intact. Its color is a rich summer yellow, which is somewhat paler in winter.

On bread, it tastes of cream with a slightly nutty note, accompanied by a seasoning so finely distributed that it brightens the flavor of the cream. The butter remains pliable even straight from the fridge, which is due to the manual kneading. At room temperature, it becomes creamy, spreadable, and sweet.

On bread, alongside sardines

This French salted butter is best enjoyed raw: on bread, with radishes, or under a slice of air-dried ham.

It is classically served on warm baguette or dark rye bread, where the salt balances the acidity of the sourdough. A piece of aged hard cheese makes the snack complete, and alongside a tin of sardines from Brittany, it acts as a counterweight to the oil.

It also has its place in warm cooking, though only at the very end. Melted over new potatoes or stirred into a finished sauce, its aroma is preserved because it is not heated, merely warmed. For searing and baking, it is better to reach for its unsalted sister, which leaves the seasoning up to you.

Twenty-five minutes of kneading in winter

The matured cream is churned in barrels at the partner dairy—hence the name "churned butter"—and arrives fresh daily at the Maison Bordier workshop.

There, the butter is kneaded by hand in a process called malaxage, which takes about 25 minutes in winter and only 15 minutes in summer. Warmer butter releases its water content more quickly. The salt is added midway through this movement rather than on top at the end, and it is finely ground rather than coarsely grained.

With 2.8 percent salt, this salted butter falls exactly within the range of demi-sel, which ends at 3 percent in France. The reason so much salt is used in Brittany has an old historical origin: when the duchy joined the French crown in 1532, it negotiated an exemption from the salt tax. Salt was therefore inexpensive here, making butter easy to preserve, and necessity gave birth to the signature taste of an entire region.

The milk comes from pasture-raised cows in Brittany, Normandy, and the Pays-de-la-Loire, all from farms within a 100-kilometer radius of the workshop. We offer other French butters in our range as well, and the 125g portion reaches you as a hand-formed piece.

IMPORTANT NOTE: Bordier butter is a fresh product that we can only ship chilled via express delivery within 24-48 hours. Consequently, orders containing this product will always incur increased shipping costs.

The butter is quite soft, even when shipped chilled. Sometimes the paper it is wrapped in may become damp. This is known to Bordier, and the packaging has been deliberately left unchanged.

SHELF LIFE: The butter has a shelf life of 10 - 14 days.