Butterboyz
Butter Boyz: the best way to experience butter.
Butterboyz
Regen, Germany
Moritz Oswald & Fabio Cestari de Mesquita
The story of Butter Boyz began in 2011, in Lyon, France's gastronomic capital. Moritz Oswald and Fabio Cestari de Mesquita completed their training with none other than Paul Bocuse and fell in love with the incomparable taste and creamy texture of the best French butter. Butter is a very important ingredient in French cuisine and some producers still make it in the traditional way in a butter churn. They couldn't forget this unique taste. After several years in the catering and hotel industry, they realized that there is not a single product in Austria and Germany that can compete with this butter in terms of taste. "From then on, our decision was quickly made," says Moritz. "There isn't anything comparable in Germany - so we do it ourselves!"
"The strength of the JRE is that it brings together producers and restaurateurs who enjoy the same values. Product quality, respect for the products, and customer satisfaction are paramount."
Owners Butter Boyz
Everything in butter
A continuous process is used to make butter now, which entails shaking milk and applying thermal shock to transform it into butter. Traditionally, milk used to be chilled for several days to allow the cream to settle on top. This cream was then finally placed in a butter churn and then "buttered". To produce sour cream butter, which tastes slightly sour and is more aromatic than sweet cream butter, cultures were added to the cream. These cultures were left to mature for several hours.
High-quality, regional, seasonal & handcrafted
Eventually, the butter was kneaded to become smoother and more flavorful, and salted or unsalted. We at Butter Boyz take this traditional manufacturing process very seriously and therefore only use sour cream barrel butter for our products, as this is the only way for the butter to develop its full aroma. We knead it on wood for a long time before combining it with the best ingredients and delivering it to you either in its natural state or salted.
