Twisted: Unserious food tastes seriously good.

The world’s first “Butter Bar” has just opened in Colorado


Twisted: Unserious food tastes seriously good.

Article by Joanna Sarah-Freedman

05m read

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As anyone who likes toast, croissants and biscuit bases knows, butter is basically the best thing we’ve ever invented. Even if dairy generally isn’t your jam, it’s impossible to argue that the classic combo of soft, fluffy bread and rich, creamy butter isn’t a thing of beauty.  

Unfortunately, opportunities to indulge in top-notch butter are relatively few and far between. Even at the world’s best restaurants, freshly baked rolls and slightly salted spread only ever make a fleeting appearance before they’re whisked back to the kitchen. This is why the latest addition to the Colorado dining scene is a seriously exciting prospect. 

Bella La Crema, which has opened its doors in the town of Lyons, has been dubbed the “world’s first” butter bar. From the extensive menu, customers can sample a range of different dairies, such as caper, garlic, tarragon and lemon flavoured “Evening Capers”, and rosemary, garlic, thyme and herbs de Provence infused “French Countryside”.

For daring diners, there is even a range of sweet options, such as the daring bourbon, orange juice, bacon, molasses, maple, cloves, cinnamon, and vanilla combination dubbed “Hollidays Bourbon”. Bella La Crema truly is heaven for the churn obsessed. 

Check out our incredible Butter Chicken Deep Dish Pie recipe:

According to an interview with Food and Wine, owner Shauna Lee Strecker is on a mission to “make butter beautiful again”. As she explains it:

“Butter had been ruined, in my opinion. People were just using it as a throw-aside condiment, much like ketchup or mustard. Most of the store-bought butter is ridiculous – it’s crap.”

Strecker’s method for achieving buttery bliss relies upon her use of low-heat pasteurised, non-homogenised milk. Describing processed produce as “dead food”, she found that her butter tasted far better than any of her competitors’ thanks to its raw provenance. By churning and culturing the butter herself, she’s able to create something far more complex and ultimately delicious. 

The end result is a restaurant where butter connoisseurs can sample a range of different flavours, as well as enjoy unique “buttered coffee” at the bespoke bar. An entire eatery based on butter may be unusual but by the sounds of things is proving very popular indeed.

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