During the kneading process, the butter is salted to taste with fine salt. The fat molecules in the butter react and release the butter water. It is said that the butter begins “to cry.” It develops aromatic qualities, a depth and a complexity of incredible aromas as well as an elegant texture.
In Brittany, the butter was traditionally salted with fine salt, as fine as that obtained in olden times from boiling salt water in the St. Malo region, according to the tradition of Breton water boilers. Jean-Yves Bordier chose to perpetuate this method to enhance the quality of the creams, the real taste of the pastures in the butter, and that comes through thanks to the salt.