Sèvre & Belle Laiterie La Baratte du… | 🦆The Bow Tie Duck Manila
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Preordered Sèvre & Belle Laiterie La Baratte du Cremier

Raw Creamy Excellence

Sévre & Belle Lai­terie churns but­ter with a mul­ti-lay­ered creamy pro­file rarely seen in the world today. It comes from raw, unpas­teur­ized cream that car­ries hints of the pas­tures of Celles-sur Belle, France.


In both Doux (Unsalt­ed) and Demi-Sel (Salt­ed) forms, Sèvre & Belle pro­duces their raw but­ter using tra­di­tion­al meth­ods to pre­serve the nut­ty char­ac­ter­is­tics that the region is well known for. The cream they use is matured for 18 hours using nat­ur­al enzymes before it is trans­ferred in small batch­es to be slow-churned and then mold­ed by hand. This ensures the fat cells do not break down, result­ing in a light yel­low but­ter that is high­ly pli­able and utter­ly smooth on the tongue.

The Demi-Sel ver­sion con­tains 3.5 per­cent salt crys­tals from the Île de Ré near La Rochelle — con­sid­ered the white gold of all sea salt. The salti­ness is not over­whelm­ing, but uplift­ing, draw­ing out the savory notes of any dish it accompanies.


Whether Doux or Demi-Sel, Sèvre & Belle raw but­ter is spread­able straight out of the fridge, per­fect for warm, toasty bread accom­pa­nied by jam and a cup of good cof­fee or tea. We like to enjoy ours with Shangri-La Makati’s fresh-baked breads, espe­cial­ly their rye loaves and baguettes. For the kitchen-savvy, the Doux ver­sion is a mar­vel in bak­ing, impart­ing a faint, rus­tic tang to breads and pie crusts alike. The Demi-Sel ver­sion, while deli­cious for top­ping any­thing from a sour­dough slice to a fresh-siz­zling steak, is espe­cial­ly remark­able atop fresh-grilled seafood.


Sèvre & Belle Lai­terie was found­ed in 1893 as part of La Coopéra­tive Laitière de la Sèvre, which is also the moth­er com­pa­ny of Ate­lier de la Sèvre and Echiré of patis­serie-grade but­ter fame.

The coop­er­a­tive is based in a cozy part of Celles-sur Belle — nick­named La Vée” — in Nou­velle-Aquitaine, France. This region was known for its wines until a blight in the 1880s dev­as­tat­ed the vine­yards. The area then rein­vent­ed itself as a dairy haven and has been known as such ever since. La Coopéra­tive Laitière de la Sèvre as a whole is respect­ful of tra­di­tion­al exper­tise, which trans­lates to the utmost care in their pro­duc­tion process­es and the high qual­i­ty of all their products.

Storage Instructions

But­ter can remain in fridge for at most 1 month. Shelf life can be pro­longed via freezing. 

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