How it Works

The Butter Bay is an improvement on the centuries-old French Butter Crock. It keeps butter soft and spreadable without becoming rancid. Most butter dishes are shaped like a bell, but The Butter Bay is shaped like a cube of butter, making it easier to load without making a mess. Simply unwrap your butter, press it into the lid, fill your basin with water, and place the inverted lid on the basin!

Since butter is sold in two different sizes, we have two handy charts for loading your Butter Bay. You can also see the video below for straightforward instructions for keeping your butter soft and fresh longer.


 For best results, replace water in the basin with fresh, cold water every 3 days. Stays fresh for 3 weeks.



How does my Butter Bay work?

The unique design of the Butter Bay keeps your butter soft and perfect for spreading. When you place the inverted Butter Bay into the basin, an airtight seal is created between the water and the butter, keeping oxygen from turning the butter rancid.

How does my butter stay in The Butter Bay?

Butter is held in The Butter Bay by surface tension. We designed Butter Bay specifically to create more surface tension than current bell-shaped butter dishes. The Butter Bay also has a very slight raised edge to further help retain the butter in the lid when inverted. If you follow our loading instructions above, it is very unlikely that your butter will fall into the basin.

My butter keeps falling into the water! What do I do?

Butter can fall out of The Butter Bay for two reasons:
1. The Butter is not seated properly.
2. Your butter dish is too close to a heat source.
Make sure that your butter is kept in a space that does not exceed 80 degrees. Review our video and loading instructions again. If you continue to have problems, please take a picture of your Butter Bay after loading it and send the picture to and we will help you.

Can I store my Butter Bay in the refrigerator?

While this won’t hurt your butter or your Butter Bay, there is no need to keep your Butter Bay in the fridge. The idea is to have soft, spreadable butter, which the coldness of the fridge prevents. Simply keep your butter in your Butter Bay on your counter for up to 3 weeks at a time, replacing the water in the basin every 3 to 4 days.

Can I put the Butter Bay in the Dishwasher?

Yes, the Butter Bay is dishwasher safe.

How much water do I add to the basin?

The correct amount of water is just enough to allow the butter to touch the water when inverted. This is between ¼ to 1/3 cup of water. You can add salt to the water if desired, to keep the butter fresh even longer.

How often do I need to change the water?

We recommend changing the water in the basin every 3-4 days. If you are using unsalted butter or do not add salt to the water, you may need to change the water more often.

Can I load my Butter Bay with butter taken directly from the fridge?

Yes, however you will have to push with your thumbs a little harder to firmly seat the butter as it will be firmer. This is, in fact, the biggest reason we designed the Butter Bay in the shape of a cube instead of the common bell shape. The easiest way to load your Butter Bay, if you have the time, is to let your butter soften on your countertop for 30 minutes or so before loading it.

Can I put margarine or other spreads in my Butter Bay?

No. Only pure butter works in the Butter Bay. Other spreads and margarine are much "oilier" and will not stay in the Butter Bay when inverted.

My friend said they had moldy butter in their French Butter crock.

While this is very rare, it can happen. If it does the reasons are usually:
1. You have not changed the water often enough.
2. There were some bread crumbs in your butter.
3. You are using unsalted butter. If you have this issue you can alleviate this by adding some salt to the water in the basin.

Where is my Butter Bay made? Is it safe for my family to use?

The Butter Bay is made by American Mug and Stein in East Liverpool, Ohio. Yes, the Butter Bay has been certified to be 100% safe (meets California Proposition 65 requirements for no lead or cadmium) by Anresco Labs in San Francisco, California.