Integrative and Functional Nutrition + Content Creator
Integrative Nutrition by Margot
Margot Witteveen, MS, RDN, LD
Registered Dietitian Nutritionist
Featured Series | Local Eats + Curated Treats
April 1, 2016
An Interview with Elizabeth McBath | Co-Founder of Banner Butter
I discovered Banner Butter last year - and it literally changed the way I think about, cook with and enjoy butter. Now, I have to admit, I don’t routinely eat butter, BUT, if you are going to indulge you should indulge in the creamy goodness of real, cultured butter. And I recommend your loyalty lie in Banner Butter. What makes Banner Butter so amazing? Well- they make butter the “old fashioned” way, carefully curating it in small batches. Additionally, they use cream from locally sourced, hormone free, grass-fed cows. Can’t get much more natural than that!
My favorite way to enjoy Banner Butter is by drizzling a bit of honey on their lightly salted butter and smearing it on warm bread. The mixture of salty and sweet on a warm baguette or roll is just heavenly.
Read below to see Banner Butter’s journey (hint: their research took them across the pond!) and see just what it took to perfect their craft!
1. If you could describe your food philosophy in one sentence it would be:
To slow things down, and start with locally sourced, natural ingredients.
2. What inspired you to start churning butter the “old fashioned” way?
Our crazy, hectic life! We (myself and co-founder Andrew) wanted to remind ourselves to see the beauty in the everyday, and butter served as a metaphor for us doing that.
3. How long did it take you to create your first butter (the one you would actually eat)?
It was a process. We started by reading journals and centuries-old almanacs, and visiting France to study the different butters made there. Once we purchased our first churn, we spent countless hours practicing with different cultures, creams, temperatures, and churning techniques until we felt confident enough to offer our butter at farmers markets.
4. The one butter making tool you couldn’t live without?
Our beautiful, luscious, local cream from grass-fed cows.
5. As you mentioned on your website, the butter can taste different depending on the season (because of those grass fed cows). What is your favorite season to enjoy your butter?
That’s a tough one because every season is a good one to enjoy butter. But I guess I’d have to say winter, since it involves snuggling under a blanket with a nice cup of hot tea, fresh bread, butter, and a book.
6. It is your birthday, what kind of butter will you be having…?
Probably Unsalted. We’re purists like that.
7. A little birdie told me you receive your cream from AtlantaFresh. Do you work with any other chefs or purveyors?
Yes! We love it when chefs use our butter to create their deliciousness. Watershed Chef Zeb Stevenson in particular has been great about using our butter in lots of different fun recipes. For our seasonal compound butters, we partner with local producers. We’ve used Truly Living Well, Atlanta’s urban farm, for their amazing herbs, for example, and dark chocolate from a local chocolate maker.
8. Where do your produce your butter?
In our kitchen facility, located in Doraville, Georgia.
9. How do you develop your flavor profiles?
Our regular butters remain the same throughout the year (Unsalted; Salted; Roasted Garlic, Basil and Parsley; and Cinnamon Cardamom Ginger), but our seasonal butter changes (as the name suggests!). For these seasonal butters, we’re inspired by the producers and farmers around us. For example, Pearson Farm provided us beautiful peaches last year for a Peach butter during peach season.
10. Future of Banner Butter…
Hmmmm . . . so fun to think about! One thing we’d really like to do: acquire a facility that allows us the community to tour our kitchen and watch the butter making in action!
Elizabeth, us at Silver Spoons Nutrition will be the first in line to tour your facility once you acquire it! We are excited to see what the future holds for Banner Butter!
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