

It’s kind of like powdered milk. I’m not sure about getting it at the grocery store (never looked) but the stuff I have is marketed as survival food. Comes in a big can and you reconstitute it with water.
It’s great for baking and seasoning (put some in a salt shaker and go to town on your popcorn; so good), but it doesn’t work like regular butter in all cases (e.g. it’s not great for sauteing).
I’m lactose intolerant, so I switched to buying powdered milk at the grocery store ages ago since the small cartons I’d buy for cooking always went bad before I used them up. Haven’t had a problem with butter going bad, but figured for baking it’d be easier to just toss the powder in with the dry ingredients like I do with the milk. Seems to work well.
After I first started making bread at home, yeah, same reaction: spoilt and never looked back. Though I do keep a loaf of store bought whole wheat on hand occasionally.
Store-bought white bread is just too sweet; like a really crappy, unfrosted cake.