I first heard about the higher-fat French butter when I read about a French pastry chef/baker who moved to Canada, only to have difficulty replicating her pastr

I first heard about the higher-fat French butter when I read about a French pastry chef/baker who moved to Canada, only to have difficulty replicating her pastries using local Canadian butter. see https://www.theglobeandmail.com/life/food-and-wine/food-trends/in-search-of-higher-fat-butter/article547827/ https://www.theglobeandmail.com/life/food-and-wine/food-tren... So it was off to search for small-dairy/imported higher-fat butter. Lately, BIG Canadian butter companies have entered the higher-fat butter market, https://www.gaylea.com/products/specialty-butters/bakers-gold/ https://www.gaylea.com/products/specialty-butters/bakers-gol...