Why Cultured Butter Makes a Better Sablé (And What Your Supermarket Butter Is Actually Doing to Your Bakes)

The butter you choose is not a minor detail. In a sablé, a shortbread, a travel cake, butter is the flavour. So why does almost nobody think carefully about which one they buy? A pastry chef's guide to cultured butter, what it actually does to your baking, and the British producers worth knowing.