The History of The Butter Bell® crock
From an early age, consumers are taught butter “belongs in the fridge.” Yet, cold butter is difficult to spread, resulting in torn toast, ripped rolls, and lumpy clumps on favorite foods. So how do we enjoy soft, smooth butter while maintaining proper storage, freshness, and flavor?
First, we can look to classic culinarians. In the 16th century, foodies in France created a clever bell-shaped storage crock to prevent the butter from spoiling while keeping it creamy and aromatically delicious. Upon the advent of refrigeration, these little crocks slowly disappeared. Only true butter aficionados, chefs, and some European households still had them in use.
The Original Butter Bell® Crock is a modern version of the authentic French beurrier, and safely keeps butter at room temperature --on the counter or tabletop -- without spoilage, refrigeration, or odors. L. Tremain has recreated and improved this natural method of preserving the creamy texture and delicate flavor that makes butter the most desirable and most-used spread in the world.
The Butter Bells are made from a proprietary clay mixture called new bone china, resulting in an extremely durable and long-lasting ceramic crock. The liquid new bone china clay is poured into pre-cast plaster molds, then allowed to set for several hours. When dry, the butter bells are carefully removed from their molds, glazed, and fired at 2200 degrees to create a beautiful, scratch-resistant finish. The crocks are dishwasher safe and contain NO lead or cadmium. The Company takes great pride in ensuring all crocks meet California Prop 65 regulation standards, and are 100% food safe. Each purchase is backed by a limited 2-year warranty against manufacturing defects or workmanship.