http://www.keepmecurrent.com/the_village/business/kate-s-butter-spreading-out-in-arundel/article_896caf64-c957-11e2-aa0b-001a4bcf887a.html
ARUNDEL – Kate’s Homemade Butter began in 1981 as a small operation generating about 300 pounds of butter a day. It now has grown to one producing more than 15,000 pounds per day. With production overwhelming the company’s 1,500-square-foot facility in Old Orchard Beach – and with the town imposing manufacturing restrictions – a new location was called for. A 40-acre parcel on Route 111 in Arundel offered what was needed. The 18,000-square-foot facility under construction is on track to open in July.
The Maine dairy tradition of the Patry family, who own and operate Kate’s Homemade Butter, goes back four generations. The family began dairy farming in the Minot area in the early 1900s. Daniel Patry Sr., founder and president of Kate’s, carries on the butter-making tradition of his grandfather, Alphonse Hemond, who passed it on to his son, Roland. At age 13, Patry began learning the butter-making process from his Uncle Roland, including the importance of slow churning, which results in butter with the right taste and creamy texture.
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ARUNDEL – Kate’s Homemade Butter began in 1981 as a small operation generating about 300 pounds of butter a day. It now has grown to one producing more than 15,000 pounds per day. With production overwhelming the company’s 1,500-square-foot facility in Old Orchard Beach – and with the town imposing manufacturing restrictions – a new location was called for. A 40-acre parcel on Route 111 in Arundel offered what was needed. The 18,000-square-foot facility under construction is on track to open in July.
The Maine dairy tradition of the Patry family, who own and operate Kate’s Homemade Butter, goes back four generations. The family began dairy farming in the Minot area in the early 1900s. Daniel Patry Sr., founder and president of Kate’s, carries on the butter-making tradition of his grandfather, Alphonse Hemond, who passed it on to his son, Roland. At age 13, Patry began learning the butter-making process from his Uncle Roland, including the importance of slow churning, which results in butter with the right taste and creamy texture.
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