Butter makes everything better. However, not all butters are made equal. My favourite butter is the beurre salé de Bretagne – salted butter from Brittany. Whatever the cows in the west of France are munching on makes delicious milk, which is then churned into butter. The butter is then liberally salted with tiny, crunchy salt crystals, harvested from local salt producers. Slathered on fresh, warm baguette, it is simply heavenly. Interestingly, I find it satisfies the same cravings as vegemite on toast.
