23/04/2026
Meet the butter that the world's finest bakeries and pâtisseries have trusted since 1894. The process hasn't changed in 130 years: the cream is slowly matured for 18 hours, then churned for approximately 2 hours in wooden barrels — a technique that produces butter with a uniquely soft texture and depth of flavor that no modern method can replicate.
For bakers, the technical credentials are just as compelling as the taste:
🥐 At 82% butterfat with a higher melting point, it's especially suited to croissants and puff pastry - laminated doughs that demand a butter that performs under pressure.
📋 Because AOP production follows strict quality standards, fat content and texture remain consistent, and that reliability is vital in professional pastry kitchens, where precision determines perfection.
🌿 Milk is sourced from farms all within 50km of each other, meaning the cows graze on the same terroir, resulting in zero variation in flavor, texture, or color across batches.
🏆 It's not mass-produced. Every step from sourcing the milk to hand packaging is carried out with extraordinary care. Échiré isn't expensive. It's crafted, not manufactured.
Your croissants, your feuilletage, your brioche, they deserve a butter that works as hard as you do.
