Aw…look. It’s butter that’s nice to bread and croissants. How is this GayLee spreadable butter so
nice? Because it’s not hard, spreads easily and doesn’t destroy what it’s being applied to.
But come on.
Have we really arrived at a place where we need a product like this when all one needs to do is store regular butter out of the refrigerator where is won’t get hard and will spread just as easily as a “spreadable” butter which is likely filled with unnecessary chemical ingredients?
