Coconut Cake

Cream & Butter… There are no substitutes.

When you want that real homemade flavor, from-scratch taste in cakes, pies, truffles and cookies, taste is essential and substitutes are out of the question. That’s why we use real butter and real cream.

At first, let’s go through a little primer on cream and butter. Double, Crème fraîche, table, half-and-half, sour cream, and clotted cream are but a few types of cream. Not to be outdone, butter is available whipped, clarified, unsalted and salted butter. All of these variations in cream and butter types have their role in culinary arts, and exist because of the difference in each type’s fat content.

While both get their start as dairy products, what happens afterwards, changes everything. Modern commercial skimming produce creams, while churning cream ends up as butter. Hence their differences in form… creams are typically more fluid-like in consistency than butter, while butter is a semi-solid type of cream. This is because it is composed of more milk fat molecules originally present in the cream.

Because of the difference in consistency, both dairy products have different culinary uses. Cream is incorporated in many soup or sauce preparations to make it richer and to add some flavor to the already flavorful food preparations. Cream carries only a mild bit of flavor that’s why it is an ideal add-on to the sweetest kinds of dishes, or topping desserts. In terms of butterfat content, cream also has a greater percentage of butterfat overall. But when talking about fat (milk fat), cream is undeniably lesser in fat than butter. Most kinds of butter have about 4/5 fat content (80 %) as opposed to the 30-35% fat content in cream (just barely half or 50% more or less).

So why do we insist on real butter and cream in our bakery and trattoria? Because there is nothing like the taste and mouthfeel of butter and cream to make foods that are already great, better.