The New York Times: Front Burner Feature
What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.
"Yes, you can make butter in a food processor, but here is a lower-tech method that has much more aesthetic appeal and adds a bit of a workout, too. The Churncraft butter churn is at once sleek yet old-fashioned, heavy and effective."
As the holidays near, Florence knows how you can make your holiday season extra magical this year. Just imagine your Christmas morning feast complete with homemade buttermilk pancakes topped with hand-churned butter. For an even more decadent meal, make a bourbon maple compound butter for those pancakes and savor every last bite!
Read our Front Burner feature here: https://www.nytimes.com/…/12/04/din…/butter-churn-craft.html
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