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Bread And Butter
Simple is still best
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TASTING NOTES FROM THE CURATOR
A humble combination, but one that is tried and tested. Nothing quite beats delicious crusty bread, and smooth, excellent butter. And this bundle is perfect for those who love simplicity, but value quality.
Échiré Butter bears the same appellation designation as Champagne, and is regarded as the world’s most exclusive and expensive butter. It has a bright yellow color, similar to that of primrose petals. It has a firmer texture than regular butter, but it’s suppler and less greasy. Échiré butter is so well-known around the world that many of the best bakeries, patisseries, and restaurants use it exclusively.
To pair with this excellent butter is TPK&B Seeded Multigrain Sourdough Bread, made with only flour, water, salt, and TPK&B beloved sourdough starter. It’s free of commercial yeast, milk, oils, and additives. It’s crusty bread with a soft middle and a hint of classic sourdough tang.
Storage Instructions
BUTTER – Consult the best before date indicated on our variants, prior to ordering. The real shelf life of the Échiré Butter is 2 months, provided they are kept refrigerated. Shelf life can be prolonged further by freezing.
BREAD – Baked fresh the mornings of your expected delivery day. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large Ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the Ziplock bag.
To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.