Wednesday, June 6, 2012
Is there something wrong with us? Every time we're faced with a choice of light, fat-free, or regular, we always reach for the highest fat content possible. Whole-milk lattes, a splash of table cream in our coffee... there's only whole milk in the fridge at home. So when the news of a higher-fat, European-style butter reached our ears, we couldn't help but listen.
I had heard rumblings of a decadent butter over on Twitter, and then heard a program on Toronto's CBC radio 1 on how boring Ontario's butter is. Nadege Nourian spoke on how a tiny increase in butter fat can make a world of difference in a recipe. She owns Nadege the bakery, or I guess, you could authentically call it a pâtisserie. I have the good luck to frequently work near it, and treat myself to their heartbreakingly delicious almond croissants more than I'd like to admit.
Ontario butter is leaner than the butter a pastry chef would be used to working with in Europe, or even the United States. Listening to the show and hearing that people are bringing it in from the States or even ordering from New Zealand is so heart-breaking, especially after driving past countless dairies in Hastings County in Ontario two days ago.
I knew I had to make the short detour to Stirling and pick up some of this butter (you can find it in specialty grocers all over Ontario.) We've only had it one day, but the flavour is much better than the butter we're used to.
Most of all, we're ready to take our baking to the next level. Have you baked anything with a higher fat butter before?