Butterflakes

Butterflakes

Shredded Butter for Perfect Baking. Every. Single. Time.

See How It Works ↓

There Has to Be a Better Way

Spoiler: there is. 🧈

The old way of grating butter

The Old Way

  • Freeze butter for an hour first
  • Grate on a cheese grater like a maniac
  • Shred your knuckles in the process
  • Uneven chunks that don't distribute
  • Half of it melts before it hits the flour
  • Repeat every. single. time.
The Butterflakes way

The Butterflakes Way

  • Pre-shredded & perfectly uniform
  • Stays cold right out of the bag
  • Just measure, sprinkle, and fold
  • Even butter distribution every time
  • Flakier layers, less effort
  • Your knuckles will thank you

Perfect For

If butter makes it better, Butterflakes makes it best

Flaky biscuits

Flaky Biscuits

Layers so flaky they should be illegal

Pie crust

Pie Crusts

Grandma's secret? It was always the butter.

Cookies

Cookies

Thick, chewy, with perfect butter distribution

Pastries

Pastries

Croissant-level flakiness at home

Scones

Scones

Crumbly, buttery, British-approved

All baking

Any Baking

If butter makes it better, Butterflakes makes it best

How It Works

Three steps to flaky perfection

1

Open

Grab the resealable bag from your fridge. Already shredded, already cold.

2

Sprinkle

Measure what you need and sprinkle right into your flour mixture.

3

Bake

Fold, shape, and bake. Watch those gorgeous flaky layers appear.