Why we started Golden Rule

It started in a borrowed kitchen in Healdsburg, 2019. I'd been writing about food for fifteen years and I'd had enough of butter that tasted like nothing.

The first batch was a disaster. The second was okay. The third was something I kept eating off the spoon.

The rule

We named the company Golden Rule because the actual rule is: make it the way you'd want to eat it. We use grass-fed cream because it makes better butter. We culture it for 18 hours because the tang is the whole point. We charge what we charge because making it small batch actually costs what it costs.