I watched this mini documentary about a French butter maker the other day that makes high-end butter with old techniques that very few places use anymore.
I really like this quote from the owner where he explains that he could make a lot more butter (and more money) if he using newer more automated techniques, but instead he prefers to focus on quality and do less—to make smaller things.
Me, I’m a little good man and I make little things.
I think about this concept a lot these days. The larger a project gets the quicker I find myself losing interest. It’s not that I fear hard work it’s that I just want to do smaller, better work.
Anyway, watch this video about making butter. It appears that it only exists as …
I watched this mini documentary about a French butter maker the other day that makes high-end butter with old techniques that very few places use anymore.
I really like this quote from the owner where he explains that he could make a lot more butter (and more money) if he using newer more automated techniques, but instead he prefers to focus on quality and do less—to make smaller things.
Me, I’m a little good man and I make little things.
I think about this concept a lot these days. The larger a project gets the quicker I find myself losing interest. It’s not that I fear hard work it’s that I just want to do smaller, better work.
Anyway, watch this video about making butter. It appears that it only exists as this Tweet. I couldn’t find it on Insider site, so I’ve embedded it here. Enjoy!
Brittany is a region in France that’s known for their butter 🧈 pic.twitter.com/rG6clAFNQa
— Food Insider (@FoodInsider) February 24, 2021