Step 7 : Shaping

“Shaping”

“The hand is such a great tool…”

Churned, hand kneaded and salted, Bordier Butter is then hand-shaped using two paddles, whence the expression “pounding the butter,” a technique most likely created in the 17^th century.

Our pounders require great dexterity and clockwork precision.  Their movements respect the butter and its texture, and are actually quite gentle.  It is then shaped into rectangles or mini-butters for use by great chefs.  Each chooses his/her own shape, weight, recipe and amount of salt that s/he wishes.