I Asked 7 Pro Bakers To Name the Best Butter for Baking—They All Picked This Brand

It is no secret that the key to the endless pillow layers of dough that form my favorite pastries is an almond croissant, butter. A lot of butter. The butter key for the structural integrity of a croissant is not only the key, but also adds the unchecked rich taste and the melting-in-the-mouth texture.

I can’t live without butter. I always have something in the fridge and then I have a butter towel on the counter for butter that is ready to spread out. My favorite butter depends on the situation. I keep a different kind of butter on the table to spread out on a fresh baguette when I think to bake in the fridge.

When I knew how important butter was to bake, I decided to ask some of my favorite confectioners and bakers about their butter. Which brand is worth taking into account freezer, refrigerator and counter room for all your baking needs? Every baker I asked gave me the same answer and it is also one of my favorites!

The Pro bakers and confectioners I asked

• Becky Cookesne: Confectioner cook Frosch Hollow Farm
• Miro Uskokovic: Confectioner cook Gramency Tavern and James Beard Award Finalist
• Spencer Huey: Cook at Chez Panisse
• Florence Stanton: Baker and recipe developer at Thyme button
• Maura Kilpatrick: Executive pastry boss/owner Sofra bakery
• Andy Baraghani: Nyt bestseller cookbook author and James Beard Award winner
• Katie Zuzhovich: Recipe developer behind it The Sunday stack

The best butter for baking pastries, according to Pro bakers and confectioners

The butter pastry cooks fill in? It is Kerrygold.

Becky says: “I use Kerrygold unsalted at home. Eurostyle butter has less water than other butter that makes it better and richer.” European butter, like Kerrygold, usually contains more fat than American butter, which makes it creamier and richer.

Miro also gives Kerrygold additional points for its fat content: “My favorite shop brand, available-Everywhere butter is Kerrygold. I like the taste complex, but not too grassy or nutty, which makes it for many use for many purposes, from simple short bread to brioche or simply through warm biscuits.

Spencer adds: “My favorite butter is the salted Kerrygold butter. It has a deep taste, a beautiful yellow color from the grass-fed cows and a slightly higher fat content (which makes the butter grinded and easy to work). This can be controversial, but I like the additional salt when baking.” Just remember to leave additional salt when baking with a salted butter.

Florence announced: “I am a great advocate of Kerrygold butter, especially since the move to the USA from Great Britain tastes so much better than many grocery stores and have not failed in any of my bakes!”

I had to ask Maura, chef one of my favorite bakeries in the Boston area, about her butter preferences. She agrees that Kerrygold is one of her favorites.

Andy adds: “While I have used many types of butter over the years, my butter is not salted Kerrygold Irish butter. It has a nice creamy texture and a deep golden color. It is also easy to get what has a high priority for me when I develop recipes and think about what people buy.”

Katie best summarizes her love for this butter: “Love me a little butter – Kerrygold all the Waaaay.”

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