Cabot Butter

Who said what

• DT

  David Tamarkin👍 Recommends

  …recommending high butter fat domestic butter for laminated dough preparation

  “Here at the King Arthur Kitchens, we use the Cabot, which is a Vermont, you know, butter company. And theirs comes in at about 82% butter fat. But, you know, there's also one from Vermont Creamery. Like, there are quite a few domestic manufacturers. So, you can just look for something that says European style on it.”

  Things Bakers Know: The King Arthur Baking Podcast — We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavageat 36:54

Bought Cabot Butter after hearing about it? Tell everyone how it went.

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