In about a week, we take off for a whirlwind trip around Europe. We will be in Zürich for a week visiting family. Once we’ve had our fill of raclette, chocolate and weiner schnitzel, we will head to Copenhagen for five days. After, we fly down to Paris for two blissful weeks of sipping champagne, lounging in parks and dining on pâtisseries (for me) and entrecôte (for him).
Though I am eager to try all of the local fare, I have decided to make this trip my first foray into “butter hunting”. Butter in Europe far surpasses what we have available in the United States. Can't wait to try some more!
Floralp, a Swiss butter that my grossmama always had in her home, is my all-time favorite butter. Maybe I’ll discover a French or Danish butter that beats it! More to come…
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.