Montaigu Charentes-Poitou PDO Pastry Butter (Frozen Sheet)

Charentes-Poitou PDO butter is protected by designation, meaning both origin and production methods follow strict regional standards. When shaped into a professional pastry sheet, this butter is designed not only for flavor, but for performance.

The aroma is clean and distinctly creamy, with subtle lactic notes and a gentle cultured depth that reflects the region’s dairy heritage. On the palate, it offers smooth richness without excessive sweetness, finishing clean and balanced.

What distinguishes this butter is its technical precision. The fat structure allows it to remain pliable when cold, reducing cracking during rolling while maintaining firmness for clean lamination. When baked, it melts evenly, generating steam that creates defined, airy layers. The result is crisp exterior structure, honeycombed interiors, and a golden finish with refined dairy flavor.

Unlike standard block butter, this 2kg sheet format ensures even distribution during lamination, reducing handling time and improving consistency. It is built for croissants, puff pastry, and viennoiserie where structure and lift are non-negotiable.

This is butter engineered for craft — stable, elegant, and reliable under pressure.

Ideal for professional applications:

Croissants and pain au chocolat

Puff pastry and mille-feuille

Danish pastries

Kouign-amann

Laminated brioche

For best results:

Temper under refrigeration before use

Allow slight pliability before lamination

Keep dough and butter at matched temperatures to prevent breakage

Beyond lamination, it can be used in high-end shortcrust, tart shells, and premium cookies where butter flavor must be clean and structured rather than overly rich.

This is a baker’s butter — not for casual spreading, but for controlled, precise pastry work.

Charentes-Poitou has been recognized for butter production since the 19th century. The PDO (Protected Designation of Origin) ensures that milk sourcing, churning methods, and geographic origin meet strict criteria. Climate, pasture quality, and dairy tradition all influence the final product.

When adapted into a pastry sheet format, that heritage meets technical innovation. Professional laminating butter must balance elasticity, melting point, and moisture content. Too soft, and layers collapse. Too brittle, and the dough tears.

This butter represents that balance — rooted in French dairy tradition yet engineered for modern pâtisserie performance. It is where terroir meets technique.

Keep frozen at -18°C. Thaw under refrigeration before use and keep chilled until ready to laminate. Once thawed, do not refreeze. Store wrapped tightly to prevent absorption of odors.