By The French Pantry
Maison Bordier's brioche recipe, translated and adapted for American kitchens, built around Bordier's Churned Madagascar Vanilla Butter. Metric and US measurements, step-by-step method, and baker's tips.
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By The French Pantry
A practical guide to choosing French butter: cultured vs sweet cream, salted vs demi-sel vs unsalted, AOP/PDO butters, and which to use for baking or finishing.
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By The French Pantry
A complete guide to Le Beurre Bordier — the hand-kneaded cultured French butter from Brittany that Michelin-starred chefs swear by. What it is, how it's made, how it compares to...
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