In bakeries across Europe, the conversation around sustainability and carbon reduction moved to the background. It is this big hairy problem no one really wants to talk about, but it's becoming unavoidable. Pressures from regulation, supply chain disruptions, volatile input prices, and changing customer expectations...
Discover how artisan and semi-industrial bakers can beat supermarkets by switching from margarine to Be Better plant-based butter. Better ingredients lead to stronger brands, higher prices, and loyal customers. Walk into any supermarket today and the pastry aisle looks like it came straight out of a...
Hi there, I'm Joost, together with Marike van Beurden, we founded Be Better My Friend. It all started end of 2019. Marike van Beurden approached me in my role of global director of Cacao Barry. She asked if I could help fund her pastry book. Aware of...
Cookies are no longer just treats—they’re growth engines. In today’s baking world, they’ve become one of the smartest ways for artisan and semi-industrial bakeries to build loyalty, boost profits, and speak directly to the next generation of customers. If you're not using cookies to scale...
Plant-butter that performs, proof that convinces In the world of modern pastry, few names carry more influence than Toni Rodríguez. A chef, educator, and pastry innovator, Toni has spent over 2 decades proving that plant-based pastry can meet and exceed the standards of traditional techniques. Now, we’re...
Butter is great. Familiar. Trusted. But in many of your recipes, it’s a financial and operational blind spot. If you're still using dairy butter where its taste doesn't shine—you're burning money. And no, we’re not here to bash butter. We’re here to apply common sense. The...
Picture this: You're in a grand concert hall. The orchestra is ready, the lights dim. The first note plays… but there's a constant hum in the background. Not loud, but always there, muddying the clarity. That’s what butter does in pastry. Butter is rich, it’s bold,...
