ABOUT MADELEINE
It’s not just the simple things in life that bring the most joy, but also the recognition of them. Imagine sitting at a café, facing the street, the world hurrying by. Atop your small table is your coffee and a little treat - let’s say, a madeleine. Now this small spongecake may not be objectively very special, but to you in the calm of that moment, it’s perfect. Madeleine was born from this idea.
Batch churned in Victoria’s Yarra Valley, Madeleine draws inspiration from historic and contemporary butter making techniques, as well as the very best small-batch butters of France. Our butter is crafted with the utmost care and has been designed to enhance every meal, whether as an ingredient or accompaniment.
Madeleine aspires to be the quintessential household staple that turns simple moments into remarkable occasions.
WHAT IS CULTURED BUTTER?
Cultured butter differs from regular butter in that the cream is fermented prior to churning. Madeleine inoculates luscious Jersey cow cream with multiple cultures to produce a butter that is both elegant and rich with complex flavour.
WHAT IS A MALAXER?
Most dairies squeeze the final buttermilk from their butter in the churn, or through an intense industrial process. Madeleine massages its butter with a malaxer - a machine almost lost to antiquity, which we’re proud to bring back to modernity.
A LITTLE ABOUT THE FOUNDER
Madeleine was founded by Jack Gaffney during the years he spent living in France. Already a dairy enthusiast, he fell in love with the complexity and diversity of local butters, traversing the country many times as a result. From working with pie noir cows on a small farm in Brittany, to cycling past lavender fields on his way to Bruno’s goat farm in Provence, Jack has many treasured memories that influence his craft.
He now lives in the Yarra Valley and is supported by Mariana, Casper and Cloud.
