We love pastry and we love butter because of it
But we also know its cost to the planet, to the animals, to future generations.
That’s why Marike and I decided to create Be Better plant-butter.
Still, we hear it all the time:
“But it’s not exactly the same as butter.”
True. It’s made of plants. Not cows. That is not a bad thing, is it?
There are always some adjustments to be made. But isn’t that part of being a chef? Pastry is chemistry, change something and a chef’s mastery is needed.
We believe change is good.
Doing everything the same, day in day out, year in year out. We have robots for that, or we will have soon.
“It is not exactly the same” feels as an excuse of not wanting to change.
We get it, change is complicated when you lack staff, time and knowledge. But change is also something vital. It brings energy, excitement, joy. It grows you as a person and as a business.
Deep inside we are all creators, builders, adventurers. It gives us meaning, purpose, self-worth.
But too often have we become sleepwalkers. Passing our days as consumers.
We don’t expect chefs to ditch butter.
But where’s the ambition to try?
The courage to have an opinion? To stand for something.
We believe chefs can be both technical and ethical.
Creative and conscious.
Crafting pastry that’s pure in taste and pure in values.
Often if feels that we are afraid of telling our customers that we chose something different.
Butter is delicious, but destructive in many ways.
Why be ashamed of change?
Why believing your customers will not support this change?
People are in need of leaders who care about profit as much as planet and people.
We are celebrating human connection.
Is there something better in life than having good conversations with good friends while enjoying good food?
This is central to us. It’s why we love working with chefs. And why we are motivated to delight humans with pure, inclusive and guilt-free food.
A different type of blog with personal reflections from the many conversations we have with chefs across the globe. We are curious about yours.
