— Elizabeth Gillis

Wow, okay. I'm not a baker. But we did see this question ahead of time and my colleague Katie. Who is maybe she's my business partner and my son's godmother as well? The best butter for baking comes from Trader Joe's she sends me and this is not just her opinion, but this is from food 52, but the short answer is also unsalted butter there again, you want to have control over how much salt you put into something? But salt or butter has a couple of functions in baking one of which is that it well that's prohibit or they slow down the development of the proteins in flour. And so you end up with a richer flakier more textured crust on things or sort of texture throughout but also when especially when we're dealing with like laminated does croissants puff pastry and a laminated dough is when you make a dough and then you take cold butter and you basically Put it inside the dough fold the dough over it roll it out. Put some more butter in fold it over roll it out keep doing that and what you end up doing is creating a thousand layers. Of butter dough butter dough butter dough butter dough butter dough. And as it Cooks as it heats the water that's naturally inside of butter. turns to steam and puffs up right it helps to expand to create that flakiness while the butter fat and helps slow down the development of the gluten proteins in the flower. And so you end up with this nice flaky textured crust. So unsalted butter. I don't know why Trader Joe's in particular is good. But I do trust food 52, they really really have their act together and I admire everything that they do. So, there you go.