Sweet, savory, brown butter—both ways.

Brown butter is what butter grows up to be. Same warmth, more depth, more complexity, and a flavor payoff that can’t be touched. Rich, nutty, roasted, and deeply caramelized—brown butter delivers the kind of flavor depth that was once exclusively a chef's move. 

We made it shakeable.

Two blends, one ingredient that's about to take over your kitchen. One handles desserts, baked goods, and breakfast. The other handles proteins, pastas, and savory snacks. Between the two, you have a brown butter answer for everything—sweet or savory, morning or night, weeknight or weekend.

• Brown Butter Cookie - The sweet hero. Warm, toasty, and deeply comforting, this blend layers real brown butter granules, brown and maple sugars, cinnamon, and nutmeg into something that tastes like the best cookie you've ever had, in powdered form and ready for anything. Snickerdoodles, blondies, French toast, scones, oatmeal, banana bread: consider it handled.

• Brown Butter Parmesan - The savory hero. Nutty, umami-loaded, and built to make weeknight meals taste like a genuine effort was made. Brown butter powder, aged Parmesan, lemon peel, and black pepper come together in a blend that belongs on pasta, popcorn, roasted vegetables, chicken, eggs, gnocchi, and risotto. If butter or Parmesan belongs in it, this makes it better.

Keep both blends on your counter. Your kitchen will never be the same… in a good way.