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Cultured Butter with Sea Salt

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Cultured butter is made by adding bacterial kefir culture to fresh cream. Fermented overnight, the culture imparts a tangy flavor into the cream before it's churned into super creamy, flavorful butter. Best served at room temperature, it's the the perfect topping to slather on our bread. Sourced from Vermont Creamery


Cream, Sea Salt, Cultures

Net Weight

5 oz

Available at these locations

Our Bakery and Venice Farmers Market