Lowcountry Creamery Aims To Improve Charleston-Area Butter

Even though the practice of plopping down free baskets of bread on restaurant tables has faded, the custom of charging for a homemade loaf and handcrafted butter has been slow to catch on in Charleston, largely because the state is home to very few artisan dairies.

Josh Brooks, Kent Whetsell and Patrick Myers are aiming to change that through Lowcountry Creamery, a boutique offshoot of their existing Bowman dairy operation. While the creamery still is in a pilot phase, with sales currently limited to the company’s small production facility and the Sunday Brunch Farmers Market on James Island, Myers believes the area is primed for a dairy renaissance.

“Up in Vermont, you can’t buy PET because everyone buys from a dairy within a 15-mile radius,” said Myers, who serves as the creamery’s general manager. “It’s the opposite down here. People are used to high volume at a very low price. It’s something that we have to break.”

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