kim963•1mo ago

I heard a customer at the cafe say 'all butter is the same' and it stopped me in my tracks.

I was picking up some coffee yesterday morning and the person in front of me was talking to the barista about their pastries. They said, 'I don't get why your croissants are so expensive, all butter is the same.' I had to just smile and walk away, but it got me thinking about my own journey. When I first started making laminated doughs, I used a cheap store brand butter and my results were a mess. The butter leaked out, the layers were flat, and the flavor was off. After three failed batches, I switched to a European-style butter with a higher fat content, around 82%. The difference was night and day. The dough handled better, the layers were clear and flaky, and the taste was rich and clean. It made me realize how much the quality of a single ingredient can define a whole product. Has anyone else had a moment where switching one basic ingredient completely changed your results?

3 comments

3 Comments

the_zara1mo ago

Sounds like you just needed more practice with the cheap butter.

the_morgan1mo ago

Totally agree lol, I burned through so much of that stuff before my cookies stopped spreading into puddles.

vera3081mo ago

Told my friend Sarah the same thing after her pie crust kept shrinking, switched to quality butter and it fixed everything.