It’s Not Just Fat—It’s Flavor
In the world of baking, butter is the “gold standard,” but not all butter is created equal. Most American-style butters contain about 80% butterfat, with the rest being water and milk solids. At Roggenart, we find this unacceptable. We utilize premium European-style butter with a butterfat content of 82% to 85%. Why does that 2% matter? Because water is the enemy of the flake. Higher fat content means more plasticity, more flavor, and a richer, silkier mouthfeel that lingers long after the last crumb is gone.
The Chemistry of the Melt
The secret to the “Roggenart Glow” is the melting point of our butter. High-quality European butter has a specific melting point that allows it to remain solid during the lamination process but melt instantly on the tongue. This creates a “clean” finish. Lower-quality fats leave a waxy film on the roof of your mouth. When you taste a Roggenart croissant, you are tasting the purity of the pasture. Our butter is cultured, meaning it undergoes a fermentation process that develops nutty, tangy notes that standard “sweet cream” butter simply cannot replicate.
The Roggenart Commitment
We are often asked why our pastries taste “different” than the ones found in grocery stores or chain cafes. The answer is simple: we invest in our ingredients. We source butter that has been churned longer for a denser texture, ensuring that every layer of our dough is insulated by a thin sheet of culinary gold. This commitment to ingredient integrity is what makes us the best European bakery. We don’t mask our flavors with excess sugar; we let the quality of our butter and the skill of our bakers speak for themselves. At Roggenart, excellence isn’t an option—it’s the primary ingredient.