GOOD to EAT

Founder Rachael Ryen (hey, that's me!) is a restauranteur, farmers market obsessionado, and mom to two little girls who love to eat butter straight from the wax paper. I decided to branch out into butter in the middle of a pandemic because it was the only thing I could think of that made the whole quarantine thing a little bit better.

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The name Macon Butter comes from Macon, Georgia where my extended family is from. The only point of reference is that The Walking Dead films near there. Yep, it's that rural.  My Grandma Nita taught me the ways of butter (freeze it for goodness sakes!) when using it in pastry, biscuits or cornbread. She was never accused of making anything "a touch dry," which any southern girl will tell you is the lowest insult imaginable, so listen to her advice.

 

I decided to improve on butter (I know, right?!) by adding stuff to it. Yep, stuff. Strawberries, truffle, wasabi. Whatever craziness enters my mind. Now it's your job to figure out how to use it. But one thing I can guarantee is that this will up your game. Add a pat to your steaks. You just got yourself a man. Add it to your crust. Blue ribbon winner over here! Macon butter is great on its own from the jar at 2am, or you know, on something.

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