Daily Inspiration: Meet Wendy French Barrett

Today we’d like to introduce you to Wendy French Barrett. 

Hi Wendy, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
In 2010, our new neighborhood started a farmer’s market. I had time off from teaching, so I decided to make butter using local cream. I sold plain unsalted butter and the buttermilk, which is a natural byproduct of the butter-making process. I added 3 flavored butters to my repertoire: Roasted Garlic Basil, Chipotle, and Apricot Almond to reach customers who need help seasoning their Farmer’s market meat and veggies. My hope was that customers would grow more confident and creative in their home kitchens using our butter to season their food without the use of recipes. I had my anxious mother-in-law in mind. She’s a woman who feels like she needs to look up a recipe to steam green beans! With Wise Butter, she can cook simply at home without relying on Pinterest.

After selling out for two weeks in a row at the farmers market, I decided to investigate “going legit” and getting a business license. I did originally feel stifled by the Department of Agriculture and how they applied regulations to my business.

Then I met my mentor, Laura Wilson, owner of Citizens Kitchen. She knew the regulations well enough to advocate on my behalf. I joined the kitchen in March 2016 and thus began Wise Butter. And it’s worth noting that the Department of Agriculture has been very supportive of us in the years since, and we appreciate their work.

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
No! Not in the least. We’ve struggled with the ups and downs of sales for years, but the East Nashville tornado coupled with the pandemic was a real punch to the gut.

Many of our wholesalers sustained damage to their businesses in the March 4th tornado that ravaged Nashville and neighboring counties. Our sales were slowed. Main Street, the road to our kitchen, was blocked to nonessential travel for over a week. The distribution center that carried our ingredients was out of commission for six months because their building is severely damaged.

We’re started paying more for our ingredients and selling at a slower rate than ever due to the tornado coupled with the pandemic. All our retail and wholesale events were canceled or postponed over the last 2 years, gutting our retail sales that comprised the “bread and butter” of our operation.

We have pivoted by reworking our wholesale program. We stock 19 stores all over Tennessee and we have one client in Iowa!

We partner with kitchen mates Cocorico to offer delivery of both our products state-wide.

We’ve also started offering shipping and direct-to-consumer sales through our website.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Wise Butter is small-batch, blended butter made lovingly by hand in Nashville, TN. Our butter allows you to have a spiritual experience with toast. Or, it can make that sad little recipe you’re working with sing. Our flavors change with the seasons (and our whims). We work to highlight local produce and other regional specialties. Spanning from familiar to unexpected, our one-of-a-kind butters are sure to please both gourmands and picky 5-year-olds alike.

My proudest moment was when James Beard award-winning chef Maneet Chauhan used our Smoked Shallot butter to sauté her meatballs for a Tennessee Whiskey Society event. When I came up to say “hello” to her, she recognized me and gave me a big hug. At the same event, James Beard semifinalist Elliott Moss used our butter to fry quail. Last fall, Chef Owen Klein, Vice President of Global Culinary Innovation at CKE Restaurants, Inc., used our butter to top his biscuits. As an avid home cook, that kind of validation from seasoned chefs is an extraordinary compliment.

In the last 4 years, we have created and sold 23 completely unique and versatile butter flavors. I love seeing my customers’ faces when they sample the butter. I like hearing the grannies cuss and seeing the kids go out of their comfort zone to try something new because they love butter and think ours looks like candy.

What sets us apart is our commitment to big flavors from the best quality ingredients available, with a focus on local and regional specialties. I love working with local companies like TN Artisan Honey, S.E. Daugherty’s farm, and the Peach Truck to emphasize what’s special about Nashville.

As for the few other flavored butter companies in the US, our flavors are unique and bolder. We opt for fresh seasoning and spices rather than dried. We painstakingly recipe test our recipes before we ever let our customers try them. Then we use their feedback to improve over time if needed.

Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
We love doing flavor combinations as mentioned before. We’d love to collaborate with restaurants for pop-up Toast & Butter events.

The best way to support us is to eat our butter as if no one is watching, with no shame or guilt, and just enjoy.

Contact Info:

• Email: wendy@wisebutternashville.com
• Website: http://www.wisebutternashville.com
• Instagram: @wisebutter
• Facebook: https://www.facebook.com/wisebutter

Image Credits
Ellen Williams