Creme Fraiche is very easy to make yourself and also much better home made.

What you want to do is get one of those quart containers that wonton soup comes in. Fill it up with heavy cream and then add a few table spoons or more of buttermilk. Put a paper towel over it and the lid on top but don't seal it. Then you want to put it somewhere warm until it becomes solid. In the summer you can just leave it out on the counter overnight and it will be solid in the morning. This time of year you might have to leave it on the radiator for a few days. Once it's solid, put it in the fridge for 24 hours. Then it's done and ready to eat. Much milder and more buttery than what you buy. Great for baking. This is good for 10-14 days. At that point you can start another quart with what you have left over. Just mix that with heavy cream instead of buttermilk.