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Local Love: Getting Cultured with Banner Butter

You hear us talk about time a lot.

And we do! Because it’s something we value and want to reclaim for people. We want you to have more precious time for the things that matter, the things you deserve. . .instead of spending your time in the grocery store or stuck in traffic.

That’s why we have to tell you about cultured butter, the real gold that pre-dates the blocks of mass-produced sweet cream butter. We found some in the heart of Atlanta, one of our beloved cities. Banner Butter is where the story begins. A story of butter that takes time to create (20x longer!), and is actually good for you (yay, healthy fats!). It’s butter worth slowing down to savor.  

We talked to Banner Butter’s chief butter babe and social media maven, Ruthie Weil, to hear more!IMG_6992
What exactly is cultured butter?

Well, the vast majority of butter sold in America is sweet cream butter. That means that, after the cream is pasteurized, it’s immediately churned, leaving it with very little taste. So, to give it flavor, many butter manufacturers add “natural flavoring,” or “lactic acid,” instead of letting the butter culture.

Cultured butter undergoes a long ripening process where a special mixture of bacteria is added to the cream and kept at precisely the right temperature, for precisely the right amount of time. This good bacteria is one of the things that makes our butter taste so good.

If you’ve ever eaten butter from small creameries in France, Italy, or Denmark, then you’ve had cultured butter. And if your great grandma made her own butter on the farm, then you’ve eaten cultured butter too.

[Also! Many people who are lactose-intolerant have no issues eating cultured butter, because the live cultures eat up 99 percent of the lactose. Yeah, it’s amazing!]

Banner-Butter-Atlanta-Erik-Meadows-Photography-78Why is BB’s cultured butter different from other cultured butter makers?

We source our cream from dairy farms that feed their cows a diet consisting primarily of grass. Not only does this bring out a wonderful earthy flavor, it provides health benefits you just can’t get from cows that are primarily grain-fed (the huge preponderance of all butter sold today).

Our butter is very fresh. We typically churn, cream, and ship the butter within a month. Other cultured butters are optimized for shelf life (not taste) which means you could be eating butter that is 2 or 3 years old!

We churn in small batches, so we can adjust times, temperatures, the amount of ferment, etc. to optimize for taste and texture. Our butter is hand-cut and lovingly packaged. That’s why no two packages look exactly the same.

In the end, it takes us 20 times longer to make our butter than industrial scale butters.Banner-Butter-Atlanta-Erik-Meadows-Photography-13 (1)

So, we know why we love Atlanta, why does BB love ATL, the food scene especially?

  • There’s a strong emphasis on the local food movement and Southern heritage here in Atlanta.
  • The local small food businesses here are very supportive of one another, and they’re all doing such cool things!
  • From Krog Street Market to Ponce City Market (both packed with some of the city’s finest food selections) to the Beltline, Atlanta is blossoming, and we are so proud.
  • To us, Atlanta symbolizes southern grit, the joy of eccentricity and resilience!

Pork and SkilletGrab yourself a wheel or two of Banner Butter. Take some time to enjoy the taste.
Trust us, we will too. The unsalted is sweet, like the ice cream of butter, and the flakes of salt in the salted have us going for more.

You get the butter, we’ll grab the bread.
See you at the table, Shipters!



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