Butter Bell - Classic Butter Bell Crock

$40.00

Our reactive glaze bronze matte finish Butter Bell crock is a limited edition piece, and is sure to sell out quickly. The beautiful glazing on this piece creates a unique patina, and no two pieces are alike. This type of reactive glazing can yield different finishes on each piece; some may be slightly darker, some maybe lighter. A gorgeous statement piece for the dining table or to give as a gift. The reactive matte finish series is keeping in step with today's contemporary home decor trends, while providing a bit of time honored ingenuity for serving and storing fresh butter. The Butter Bell crocks are durable and scratch resistant, and you'll never have to worry about hard, refrigerated butter that's impossible to spread ever again. 
  • Guaranteed to keep your butter fresh and spreadable for weeks without refrigeration!
  • Endorsed by top chefs and butter manufacturers 
  • Made of durable New Bone China
  • Holds one stick (1/2 cup or 125 grams) of butter
  • Dishwasher safe, lead and cadmium free
  • Size: 4.25" x 3.78"

    About Butter Bell Company

    The very first product line launched by the company was based on a centuries old French butter storage device. The company has taken the traditional French concept, increased its effectiveness and beauty, to create an innovative butter storage unit specifically for the American palate—the Original Butter Bell® Crock. Since its inception in 1995, the Butter Bell® crock has become the most recognized brand of butter crocks in the United States and around the world.

    The Original Butter Bell® Crock is a modern version of the authentic French "beurrier". Made from high quality, durable New Bone China, the Butter Bell crock safely keeps butter at room temperature—on the counter or tabletop—without spoilage, refrigeration or odors. L. Tremain has recreated and improved this natural method of preserving the creamy texture and delicate flavor that makes butter the most desirable and most-used spread in the world.

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