Find Bordier flavored butters and the selection of matured cheeses in our cellars, in our Maison du Beurre boutique, at Bistro Autour du Beurre as well as in the 2 other Maison Bordier boutiques in Saint-Malo and Rennes.

At Maison Bordier the butter is re-kneaded by hand in a mixer and salted the old-fashioned way, on the fly!
During mixing and salting the butter loses water, it is said to cry, which gives it taste qualities and a great complexity of aromas, but also a silky texture.
The butter is then shaped by hand, tapped using paddles to form lumps, wafers, or even “tailor-made” mini-butters for great chefs who choose the salting rate, the recipe. , shape and weight.

In the cellars, a selection of French and European cheeses are matured for several days, weeks or months. they are turned, rubbed, washed, patted, so that you can taste them at the peak of their taste.
You can also find Bordier butter at the best creameries throughout France.

In our La Maison du Beurre store, you will find a discovery area on the history of butter in the history of Humanity, and an exhibition on the tools and objects used in the 19th century.

Jean-Yves Bordier having become an artisan butter maker in Saint-Malo in 1985, taking over the La Maison du Beurre creamery created in 1927, he rediscovered the art of kneading and tapping butter, perpetuating the traditional methods and essential gestures of old butter dishes, which today make the quality of its butter.

In addition, in each of our stores, you can see the noise of semi-salted butter in strips, from a lump!
Jean-Yves Bordier became an artisan butter-maker in Saint-Malo in 1985, when he took over the La Maison du Beurre crèmerie, founded in 1927. He rediscovered the art of kneading and tapping butter, perpetuating the traditional methods and essential gestures of the old butter-makers, which today ensure the quality of his butter.

What's more, in every one of our boutiques, you can watch the tapping of semi-salted butter from a lump!