From Coffee to Butter

There’s a great coffee shop (Giant Coffee) that’s miles away from where I live but I make the trip once a week now because it’s worth it.  The coffee is delicious because it’s not mass produced and the thick foam tastes like the lovely heart that the barista pours to finish the cup of hot goodness.  The environment is that interesting aesthetic that a lot of places get close to but don’t quite achieve – industrial with exposed pipes, unfinished brick walls, and wood benches that pull up to metal tables juxtapose hard angles softened by the odd gold baroque style picture frame and guitar cum TV (seriously). 

The reason I tell you all this is threefold:  (a) I’m sitting here sipping a latte as I write this, (b) they make their own delicious flavored cream cheeses, and (c) I’m hoping they will one day offer Fleurt to their customers alongside their refined selection of baked goods.

I have a huge amount of respect for local retailers, especially those that offer novel products like veggie cream cheeses produced on-site from Straus farm organic milk.  I get a thrill tasting food that people have put a little extra love into and Giant Coffee is certainly putting extra care into their products. 

I can only hope that Fleurt Butters engender that same feeling from the time the container is picked up out of the dairy case, to the first taste, and ultimately until the last little bit is scraped out of the container! 

Fleurt Maple Bacon Butter in all it's glory with shiny new labels!

And speaking of containers…I picked up my label proofs today.  They look awesome!  Check them out…  Fingers crossed I’ll get the samples out to stores next week!!

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About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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