After hearing for years that we ought to shun butter, it’s a relief that the latest research suggests it’s actually not so bad for us at all. This was great news for Jennell Carter and Alicia Menard, owners of Casco Bay Butter Co. in Scarborough, Maine.
The two slow-churn high-quality cream from small dairies in Maine and throughout New England, and offer 20 flavorful varieties of artisanal compound butters, including sea salt, lemon chive, peach habanero, and maple ($5.99 to $6.99 for 5.5 ounces).
The duo started flavoring rich, golden butters they made as a hobby using a KitchenAid and sold them at farmers’ markets. When demand grew from fans, and from chefs, they moved two years ago from a church kitchen into a larger production space.
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