bread and butter

A better way to serve bread and butter

I love really good bread and salty butter. If you aren’t in the locale of a fancy butter maker, and Stateside it is tricky to get the good European-style stuff that I love, you can wing it by adding your own flavours to whatever butter you have. That way they taste better, and look a bit fancy alongside your bread. Note – taste first, looking fancy second!


I served this ACME bread that I picked up in San Francisco (warmed for a few minutes in the oven) on a board with a few slices of Kerrygold grass-fed butter (from Trader Joe’s) when we had some friends over a few weeks ago. To make the butter a bit better, I sliced it then sprinkled a thick strip of Maldon salt on one pat, and put a sprig of rosemary on the other. If you leave the rosemary on the butter overnight it adds a really subtle flavour to the butter. I’m never organised enough to do that though.

I found these little green jadeite dishes at the fabulous Daiso Japanese dollar store in San Francisco. They are sold as holders for soy sauce but I love them for butter or jam. You can get similar at most Asian supermarkets wherever you are in the world.

We had our bread and butter alongside a stew and salad that I made. They would also be lovely served with eggs or jams for brunch. Or serve it with a platter of cured meats and pickles pre-dinner.

Sign up for more

Sign up for my free newsletter. You’ll get free seasonal recipes, tips and videos. You’ll also be first to hear about my online and in person courses.


I agree to be emailed about your products and services

Terms and Conditions checkbox is required.
Something went wrong. Please check your entries and try again.

Follow me

Posted in