This Is the Best Butter for Baking, According to French Chef Jacques Pépin

If we’re comfortable deeming anyone an authority on butter, it’s Jacques Pépin. Firstly, that man is so French. He’s also almost a century old and has spent much of his life in lauded culinary positions like personal chef of French president Charles de Gaulle, writer for esteemed publications like The New York Times, and author of more than 30 cookbooks. But mostly the French thing! The man has an accent in his name!

Jacques Pépin’s Butter of Choice

In any case, we’re happy to take butter advice from Mr. Pépin, especially when we hear that the butter he favors for baking is actually generally affordable and widely available: Land O’Lakes. Our attempts to be like Jacques could forego breaking our piggy banks, hoping to shell out for expensive European butters! Our journey to culinary greatness in his footsteps can be as simple as raiding the fridge for tomorrow’s toast topping!

All the Best Butter You Should Be Buying (Salted, Unsalted, and Flavored)

American Butter vs. European Butter

Not only is Land O’ Lakes available in most American grocery stores, but it’s almost half the cost of brands like Kerrygold. As of May 2025, those per-pound prices were $5.22 and $9.50, respectively, but some may think it’s worth it to pay the difference. Regular Land O’Lakes has a milkfat content of 80%, on par with many American butters, compared to the standard 82% in European butters. The difference in fat percentage means that European butters often yield more tender, buttery baked goods.

Why Jacques Is Team Land O’Lakes

So, if European butter is richer and creamier, why the love for Land O’Lakes? Had Jacques been betrayed by Kerrygold? After all, a recipe written for American butter but made with a richer product could come out unbalanced because of the difference in fat content. Or maybe Monsieur Pépin went bright-eyed and bushy-tailed to an American grocer, excitedly picked up Land O’Lakes, saw the “O’” and assumed he was using an Irish butter? Actually, it might just be familiarity. In an interview with Food & Wine, Pépin said: “Years ago, I started using Land O’Lakes because it was one of the only butters I could find. It’s still a favorite of mine.”

You know what they say: if it ain’t broke, it will be if it keeps buying needlessly expensive butters.

About the Author

Hebba Gouda is a freelance contributor to Sporked who will die on the hill that a hot dog is not a sandwich. She’s proud to spend weekends falling asleep at 9 p.m. listening to podcasts, always uses the Oxford comma, and has been described as “the only person who actually likes New Jersey.” She’d love to know how on earth she somehow always has dirty dishes, if donkeys hear better than horses, and how the heck you’re doing today? Hopefully swell - thanks for reading!