Dessert

As an American living in France for the past ten years, I’ve had plenty of time to fall in love with the little details that make French baking so special—and butter is at the very top of that list. I trained at Le Cordon Bleu Paris and now work as a pastry chef here, which means I go through a lot of butter in a week! After years of testing, tasting, and teaching, I can tell you this: French butter really does make a difference. From its higher butterfat content to the rich flavor and protected designations of quality, it’s the one ingredient I really encourage my students to use if they’re looking to increase the quality of their baked goods.