In 1884, Baron Léon Lescure established one of the first butter factories in the Charente region of France, setting the foundation for what would become a world-renowned product. Using milk from surrounding farms, Lescure carefully followed ancestral techniques, ensuring every step was executed with precision. This dedication to craftsmanship led to Lescure butter winning a gold medal at the 1890 World’s Fair in Paris, where it was recognized as the “First Butter in Charente.” Its exceptional quality and unique flavor, derived from the fertile Charentes-Poitou terroir, soon gained international acclaim.

The secret to Lescure butter’s renowned taste lies in both its ingredients and the meticulous process behind its creation. The rich, nutrient-filled soil of Charentes-Poitou imparts a distinctive flavor to the milk, while maize in the cows’ feed ensures a consistent fat composition year-round. The butter’s slow maturation process, which includes 16 hours of resting time, allows it to develop its signature aromas and delicate taste, with subtle hazelnut notes. Cherished by artisan bakers, pastry chefs, and top chefs alike, Lescure butter is known for its exceptional consistency and plasticity, making it ideal for both savory and sweet dishes. Its inimitable flavor is also enjoyed on its own, spread on fresh bread, offering a moment of pure indulgence.