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It’s Better With Manitoba Butter

Notre Dame Creamery has been churning out butter since 1921 and are still operating out of their original facility! Built by St. Boniface Dairy in Notre Dame de Lourdes, the creamery was purchased by Meinrad Roch in 1964, and has been a family business ever since.

Notre Dame Creamery is well known for their original product – butter! What separates it from other butter is that it’s made using a conventional butter churn. This keeps the butter’s texture old fashioned style, rather than whipped as is common today. The churn also allows higher quality assurance from smaller batches. Bakers are especially aware of the difference and quality of Notre Dame’s butter – it’s used at High Tea Bakery, The Crusty Bun, Lilac Bakery, Tall Grass Prairie Bread Company, and several restaurants!

In recent years, Notre Dame Creamery has branched out to other dairy products. In 2008, the company began working with Organic Meadows to produce milk for Manitoba. Two years later they teamed up again to launch a line of kefir products (also sold under the Organic Meadows name). The milk is received from certified organic dairy farmers in Manitoba, and available in skim through 3.8% options. The Kefir is made by fermenting the organic milk, creating a drinkable yogurt!

Notre Dame Creamery’s focus on high quality, fresh organic butter and dairy products has helped the company to stand the test of time. Click here for a list of products and where to buy them – or try some delicious goodies from one of their bakery partners, and taste why “It’s Better With Butter.”