BE BETTER PLANT-BUTTER

The easy 1:1 ingredient swap with cow-butter for pure, allergen-free and sustainable pastry

Crafted by award winning pastry chefs to work exactly like dairy butter

Pure pastry by design.
Made by chefs, for chefs

Use Be Better to make pastry that is purer in taste, simpler in operation and ready for what is next.

Butter samples sold

Happy customers

The pastry should taste of what you put in it.

Butter is great. But in a praline, a couverture, a ganache built around the season's first raspberry, butter has an opinion. It softens. It blurs. It mutes the very thing you spent the season chasing.

Be Better does the structural work and then steps back. No opinion. Your core ingredient leads.

plant-based butter block That Performs Like Butter.

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Looking for a plant-based butter block, a vegan butter for pastry, or a butter substitute that actually performs?

You are in the right place and the right place is not where you thought. Be Better is not a vegan butter for vegan pastry. It is the butter replacement artisans and semi-industrial producers use when they want a pastry that is purer in taste, simpler on the line and ready for what is next. Works like butter, 1:1. No fat filter. The raspberry, the couverture, the praline lead. You stay in total control.

Three things change the day you choose Be Better.

Purer in taste.

Be Better works like butter, 1:1. Same amount in your recipe. Same process. Same quality. What changes is the taste. The fat no longer competes with your core ingredient. The chocolate, the fruit, the spice are finally allowed to lead.

Simpler in operation.

Zero declared allergens on the fat. No milk. No soy. No nuts. One pastry the whole room can love. One production line. Fewer SKUs. Less admin. Natasha’s Law-ready for UK PPDS labelling. Allergen-controlled production for any retail or foodservice buyer in any market. Low in saturated fat and zero cholesterol.

Ready for what is next.

Palm-free from day one. EUDR-ready ahead of the December 2026 enforcement. Scope 3 documented at 75–78% lower carbon than dairy butter, validated by Eaternity in April 2026.

A stable cost line through every dairy butter cycle, including the recurring tightening of European cream and butter supply. IFS and HALAL across the range. Less time on admin, so you can invest more time on the work that grows your business.

Customers reviews.

So, I’m very happy to say that you guys have a product that is STELLAR! We baked completely vegan cinnamon buns, cardamom buns and croissants! We used Be Better plant-butter in the dough and omitted the eggs. And the result was very well received to the extent that no one could make a difference when It came to the baked goods. Flavor wise, you would not know that the products has no butter!

The butter is amazing! I made croissants and pain au chocolate with it. I used my sourdough croissant recipe, replacing the dairy and it came out great! I will start supplying these for wholesale so once we are fully up and running I will be placing orders for it.

We actually had a huge development in January with our vegan range as we made a collection for ‘Veganuary’. This included a vegan Praline Bobo Cookie, a Raspberry Marzipan Swirl pastry and a Chocolate Swirl pastry. The three products have remained in our collection. The swirls actually became some of our best selling pastries and are very beloved products, everyone who tries the cookie (vegans and non vegans alike) say it’s the best cookie they’ve ever had!

Finding a plant-based alternative to butter that performs in a similar way was difficult. But Be Better plant-butter ticks all the boxes and is great for the planet too!

'Here at Horseradish, we use Be Better for all our plant-based butter requirements as it is a simple straight swap for butter where required. It's super clean on the palate, no artificial flavours, has the perfect fat content and simply just works. If you're looking to switch away from dairy butter for any reason, this is the one for you.'

I started making plant-based pastry because I want to show the world it was possible without any compromise on quality, texture or flavour, staying true to traditional methods but with future-forward ingredients. BeBetter has been essential in achieving that and we’re proud to serve pastry that’s better for the animals, and the planet!”

this product i unbelievable. It doesnt leave that horrid aftertaste that stork and the usual vegan blocks use. Just wow! Our new Epic Brownie is 10/10

Be Better gives me the ideal plasticity and performance for my laminated doughs, providing a unique flakiness and exceptional volume development.

the butter is excellent, different in taste but if you compare it to other plant-based butters I've tried, there's no comparison

Three blocks. One plate. One shell.

Each format is built against a specific application. A complete portfolio for any pastry job: lamination, cookies, ganache, shortcrust, buttercream, for artisans and large producers alike.

Each block is validated by chefs who run that application every week. Tell us what you make and we make sure we will send the one that fits.

Our mission is to empower artisans and brands to create high-quality pastries that honour tradition while embracing sustainability and allergen-free vegan butter innovation. We stand for pure, guilt-free indulgence-pastry that’s for everyone.

Recipes from the Lab.

Every recipe on the site is a Be Better Lab output, built and validated by chefs in working kitchens. Read what is useful. Take what works.

Validated by chefs across Europe, Asia-Pacific and North America.

Be Better is not validated in a brochure. It is validated in production runs, every week, in named kitchens across Europe, Asia and North America.

Available through partners across Europe, Asia-Pacific and North America.

A small number of distribution partners, carefully selected. Find yours by market or speak to us if your country is not yet on the list.

Speak to a chef.

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Thirty minutes is enough to test a butter replacement where it matters. At your bench, in your oven, against your application. A sample, a recipe note from the Be Better Lab and a question or two about your pastry we will be happy to answer.

JORDI ROCA

El Celler de Can Roca***

MIQUEL GUARRO

Hofmann Barcelona Pastry Chef

PHILIP KHOURY

Harrods London Pastry Chef

Frequently asked questions.

What is Be Better?

Be Better is a butter replacement for professional pastry; for lamination, ganache, buttercream, shortcrust and finishing. It is built and validated in working kitchens by chefs running those applications every week. Works like butter, 1:1. No fat filter. Zero declared allergens on the fat. Palm-free. IFS and HALAL across the range.

Does Be Better work in any recipe?

Where the fat is doing structural work like laminated dough, ganache, shortcrust, buttercream, filled viennoiserie, cookies, cakes, Be Better performs 1:1 with no recipe change. Where butter taste is the hero of the dish, e.g. a pure butter biscuit, a beurrage, a financier built around cultured butter, keep using butter.

Is there a taste difference?

Yes. And that is the point. Be Better steps back so your core ingredient leads. The chocolate origin notes, the seasonal fruit, the praline composition come through. In blind chef panels, the praline tastes more like the praline, not the fat carrying it.

Where can I order?

Through a Be Better distribution partner in your market. Find yours on the Where to Buy page or speak to us if your country is not yet on the list.