If you're a bakery, pastry kitchen, or grocer, you already know that butter isn't just butter. The right butter changes your croissant, your buttercream, your sauce. We stock the options your kitchen actually needs — and they come on the same truck as your eggs.
The difference comes down to butterfat. American-style butter runs around 80% fat — the reliable workhorse for line cooking, sauces, and everyday baking. European-style pushes 82–85%, with less water, which is what gives laminated doughs their flake and buttercream its silk. Pastry chefs feel the difference in a croissant; a griddle cook usually doesn’t need to pay for it.
We stock both, unsalted by default with salted available by request, so you can match the butter to the job instead of compromising on one. Not sure which way to spec? Tell us what you’re making and we’ll point you right.
Bakeries and pastry kitchens already juggle enough vendors. Putting butter on the same refrigerated truck as your eggs — and your flour and oils — means one delivery window, one invoice, and one number to call when something changes. It also means your butter arrives in the same cold chain as everything else, not sitting on a dock somewhere.
It matters most when volume spikes: read why holiday baking season rewards a consolidated supplier, and how one truck, one invoice actually saves you money.
Wholesale egg prices change daily with the market. Call or email us for a same-day quote with current pricing and delivery scheduling.