Butter crocks might be a newer item in this shop, but as a concept they've have been around since the middle ages. They're used to keep softened butter fresh at room temp for weeks! The one in our La Mer glaze holds at least one stick of butter while the one in wheat will hold half a stick or so.
Each butter crock is one-of-a-kind, handmade by slab from super durable white stoneware, dip glazed in glazes we mix in-house from scratch and are fired to cone 6 in an electric kiln.
The following information will be included on a care card and will also include a recipe for homemade butter, if you're so inclined. Butter is easier to make than it may sound, especially if you have a food processor, blender or mixer, and it is so, so delicious. Butter crocks work just fine with store bought butter, too, of course.
How to use: Fill the bottom part halfway-ish with cold water and firmly pack the top bell part with softened butter before turning it upside down so the bell goes in the water, creating a seal and keeping the butter fresh, soft and ready to slather on toast and such.
Care instructions: Replace the water every 3 days or so, maybe more often in the summer, and make sure you replace it with cool water. You can put an ice cube in the water when it's warm out, as well. Once a month, empty the butter bell and wash it with soap and water, by hand preferably but they are top shelf dishwasher safe, as well.