Hi everybody, I am a baker and newcomer to the City. I am right now in the process of selecting new purveyors/raw materials for the restaurant that I work for, and cannot find the brands I used to work with in France and Italy. Any hints on distributors for Lescure beurre pâtissier, or beurre d'Isigny. Any other suggestions on manufacturers of local, high-fat content, grass-fed butter will be also appreciated. Happy Baking!