Nobody makes butter dishes which are specific to west coast sticks. They're all either designed without even realizing west coast sticks exists, or they're slightly larger than east coast sticks and you can kind of cram west coast sticks into it with a lot of wasted space on the ends.
95% of the butter in stores in are basically 4 east coast sticks stacked together 2x2. You can but “normal” sticks but it’s usually only fancier/organic/speciality stuff and 30ish% more expensive.
Most people just clumsily cut it into 4 equal east coast-ish sticks and store the remaining Tetris shape in the fridge.
I’ve not found a proper butter dish for large chunks we have.
Granted, I've lived on the west coast for 25 years, but I will freely admit the east coast form factor is superior, since it's easier to portion. But if I have to live with the west coast form factor, I may as well have a butter dish which doesn't annoy me.
@sjb That brick form factor is seen here as "European style", and it's a neat form factor for spreading. But I like the American square tube style as it's easier to cook/bake with; the wrappers even have measuring marks on them.
The problem is the country is literally divided down the middle with two different standardized form factors. A stick is the same volume on both sides, but on the east coast they're longer and skinnier, while on the west coast they're squatter.
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