Vermont's High-End Butter

In this Burlington Free Press article from April 12, 2013, titled "Better Butter: Vermonter's Making High-end Butter, Bakers Sing Praise," baker Heike Meyer eaplains, “I prefer baking with local ingredients, although sometimes it’s more challenging; it’s just not as consistent.” The article goes on to say, "One of her sources is Butterworks Farm in Westfield, from whom she buys freshly ground organic rye, spelt and whole wheat flour as well as cream and yogurt. Meyer was very happy when Jack Lazor of Butterworks Farm called earlier this year to tell her he had some butter." Read the full article here.