Belgian Butter Design offers butter rolls in multiple sizes to suit any application, whether for professional kitchens, retail, or industrial use. Our butter rolls are available in the classic natural and salted flavors, offering versatility for any recipe or serving need. We can also create custom rolls with herb-infused flavors upon request, perfect for adding an extra touch of culinary creativity. These butter rolls are conveniently packaged to maintain freshness and ease of use, making them ideal for slicing or spreading directly onto food.
Our butter blocks are the perfect choice for larger operations, such as hotels, catering services, or manufacturing. Available in natural and salted varieties, these blocks provide a generous supply of premium butter in a format that’s easy to portion as needed. We ensure that each block retains the rich, creamy texture and flavor that Belgian Butter Design is known for, with packaging that keeps the butter fresh and manageable, even in bulk quantities. Custom flavors, including herb blends, are also available to enhance your menu or product line.
To meet the needs of different clients, we provide a range of packaging options for both butter rolls and blocks. We have the flexibility to tailor the packaging to your preferences. Our packaging ensures that your butter maintains its quality throughout its shelf life, offering easy handling and storage. We can also incorporate custom branding into the packaging to align with your company’s identity and make the product more recognizable to your customers.
Preserving the integrity of our butter products is our top priority. Whether in fresh or frozen formats, our butter rolls and blocks are processed with cryogenic technology to lock in freshness, prevent clumping, and extend shelf life. This ensures that each roll or block remains easy to work with and retains its premium quality, no matter how long it's stored. From production to packaging, our focus on maintaining flavor and texture guarantees a top-quality product every time.
