Bretel butter

In 1888, the Journal of the Society of the Arts reported that each of the two companies exported 80 to 100 pounds of butter to Britain per week.

[2] By 1903, La Maison Bretel Frères had a revenue of 29 million Francs, making 80% of their money from exports.

Historically, Bretel, as well as other butters imported to the "French Indochine", likely contained more salt,[5] as well as boric acid as a preservative.

[3] The Bretel company employed the Normandy butter blending process to create a product with a uniform and consistent quality.

[9] In the winter, the butter was whiter than in the summer because the cows ate only hay, and liquid annatto was added to make it yellow.

[1] In 1960, the company was purchased by the Bricquebec dairy association,[1] but the trademark for Bretel was filed by Ngo Van The in 1964.

[11] Ngo Van The remains the distributor, as evidenced by the N. V. T. initials on the cans, even as Bricquebec dairy association was taken over in 1972 by Gloria Group.

Cans of Bretel butter with a plate of toast.
Ad for Bretel butter, 1900.