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“This butter is amazing!” My niece wasn’t wrong. We were sitting at a hotel breakfast table in western Ireland, digging into fresh brown bread with butter from a local creamery I’d never heard of before. It came in a little glass pot — unbranded, humble, probably from the region. But it floored us. A spontaneous, unforgettable moment of taste. The brown bread was dense and hearty, baked in-house or by someone nearby, and toasted just enough to melt that golden slab of butter.