Butter? Oui!

The other day a customer came in and asked if we made french butter dishes. We don't, but I decided to make one that night for kicks. For those that don't know, you pack softened butter into the little cup. Then you fill part of the base with water. That way when the two pieces are together you have an air tight seal. You can keep butter un-refrigerated up to 30 days that way. And it keeps it a nice spreadable consistency. I hear it needs to be actual butter. As in from a cow, not a lab.

Christy even carved a little bird so that when the butter was out and on the table you'd see the decoration.