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Have a little bread<br />
with your butter<br />
Sous Chef Sarah Carlisle places a wheel of butter before me at Park<br />
1039 market and restaurant in downtown <strong>SLO</strong>. “You’re in luck!” she<br />
says. “We just got a shipment from France this morning.”<br />
The butter is Beurre de Baratte by Rodolphe Le Meunier in<br />
Burgundy—and yes, it’s worthy of such a long name. I first had this treat<br />
a few weeks ago on bread here at Park 1039, and I’ve returned because,<br />
well, I need it.<br />
Beurre de Baratte is bright yellow, creamy, and salty in the best possible<br />
way. It almost feels like a cheese, which makes sense as Carlisle describes<br />
how the butter is churned by hand with a paddle for twenty-four hours<br />
and then molded into a shell made from its own buttermilk.<br />
“Texturally it’s perfect,” she says. I’m typically suspicious of anything<br />
someone describes as “perfect,” but dammit she’s right. I buy a wheel for<br />
$14 in the Park 1039 market to take home with me.<br />
Of course, Park 1039 does much more than sell butter, but Beurre de<br />
Baratte encapsulates the ethos of the place rather tidily: good stuff,<br />
made by hand, sourced from all over. >><br />
84 | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | AUG/SEP <strong>2021</strong>
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