For one week only,
Wedgewood becomes a butter bar.

Few ingredients inspire obsession quite like butter—and few buttermakers are as revered as Jean-Yves Bordier of Brittany. Hand-crafted in France using traditional wooden churns and paddle-working techniques, Le Beurre Bordier is known for its remarkable texture and imaginative seasonal flavors. It rarely makes its way stateside—and when it does, it tends to disappear quickly.

From May 20–23, Wedgewood will lean all the way in with Bordier Week: part dinner series, part tasting event, part menu takeover, with exclusive retail butter available while it lasts.

Expect seaweed butter on oysters, buckwheat butter folded into warm galettes, Roscoff onion butter melted into fondue, and our exclusive house-made Bordier gelato.

Whether you’re joining us for Pasture: A Spring Butter Dinner, grabbing a seat at Bordier Hour, or stopping by for dinner and butter to take home—this is your window.

Here’s your guide to Bordier Week at Wedgewood.