Our story started in 1923, in the city of Quimper, France. For almost a century, our passionate "Maitre beurrier", also known as the "Master Buttermakers", are behind the success of our exceptional quality butters. It starts with our milk, collected from the grass-fed cows feeding on the lush green pastures of Brittany. Our butters are produced using selected fresh creams that are slowly matured and churned after they have been matured for over 15 hours. Today, Le Gall's butters are enjoyed in many countries, and we are a preferred brand by numerous Michelin Star Chefs and Meilleur Ouvrier de France Chefs.
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