A small creamery located in Ogden is churning up butter flavors unlike any you have had before. Mountain Born Creamery, founded by Baylee Sorenson, was created with the goal of making delicious products that both support local agriculture and prove that good butter doesn’t only come from Europe.

“Like a lot of people, I love European butter, so I wanted to make something like that was true to Utah,” Sorenson said. 

Typically, European butter has a higher percentage of butterfat compared to its American counterpart. By increasing the amount of butterfat in her butter and sourcing her ingredients as locally as possible - salt, fruit, herbs, microgreens, etc. - Baylee has created a premium, artisan product that is uniquely Utah. 

“I’m a believer that the best dairy products are made by taking in the regional elements that are present in farming practices that are whole and good for the community, the cow, and the [farmer],” Sorenson said. “All of this will reflect in the quality of your product at the end.” 

Baylee grew up in Tooele County where her family raised horses. When she wasn’t rodeoing, she spent most of her time tinkering in the kitchen, trying new recipes and using new techniques. This curiosity is what led her to experiment with making her own butter by purchasing cream from a friend with a few dairy cows. 

“I instantly fell in love with the process,” Sorenson said. “So, I started focusing on how we could make this process and industry better and asking questions like ‘what makes the best butter’ and [figuring out] if I could make a business out of this.” 

At its core, the butter-making process is fairly simple. Baylee sources her cream from local dairies which is then churned in a small batch, Amish-made churn. When out of the churn, the rest of the process is finished by hand.

What sets Mountain Born Creamery apart from other creameries is the variety of unique, artisan flavors available. 

“Sure, there are other flavored butter companies out there, but I always make my recipes based on what I want to eat and what sounds good to me,” Baylee explained. “I’m also a mom, so I wanted to make products that would work for moms. My honey butter pots, for example, I made because I wanted something other than syrup for my kids in the morning.”

With a variety of flavors ranging from tomato pesto – Baylee’s favorite – to cherry rum, raspberry mocha, and the best-selling rosemary and garlic butter, customers are sure to find a flavor they’ve never had before. Some flavors, like the Chophouse Butter, are available all year long, but others, like the peaches and cream butter, are seasonal.

“There are a couple of recipes I made when I was playing around, but then people loved them and I can’t get rid of them,” Sorenson said. “Other flavors are just really hard to make a lot of, but I can make like 20 of them and once they are gone, they’re gone.” 

While the sky is the limit when it comes to figuring out how to use the different flavors of butter, Baylee suggested that the sweet butters are ideal for pancakes, waffles, toast, etc., while the savory butters can be used for making sandwiches and cooking with vegetables and meats. 

By the end of the year, Baylee is hoping to expand her business to include her very own micro-creamery. 

“I’m so excited to bring a true micro-creamery to Utah because there isn’t much like that in the state,” Sorenson said. “Our micro-creamery will have all of the same equipment as a larger facility, but in a smaller amount, and will be licensed by the FDA.” 

With her own micro-creamery, Baylee will be able to pasteurize her own cream, giving her the ability to connect with and source cream from more local dairies. Additionally, she will be able to expand her product line to include buttermilk and artisan coffee creamers. 

Even more than making unique, quality butter, Baylee loves the relationship she has with her customers. 

“I have a lot of repeat customers! We’ve got a lot of people, who you know the price might scare at first, but then they try it and see that there is a huge difference between what we do and the stick butter you find at the store,” Sorenson said. “We are local, transparent, and plastic-free in all of our packaging, and I think they trust that.” 

Mountain Born Creamery products are available for purchase at the Ogden Farmers Market, the Salt Lake City Farmers Market, and three stores - Sunny Field Farms located in Eden, Central 9th Market in Salt Lake, and The Kinlands in Riverton.

Learn more about Mountain Born Creamery at mountainborncreamery.com or follow along on Instagram at @mountainborncreamery.