Butter for pastry - a sustainable replacement

Better Butter for pastry

Since the Middle Ages the fundamentals of pastry have not changed. Water, flour, a bit of salt and a lot of animal derived ingredients. However the world has changed and we have to change what we eat. We believe that pastry should not depend so heavily on animal-derived ingredients. To make you change, we developed Be Better plant-butter that gives you all the goodies from cow-butter, but none of its baddies. Be Better plant-butter gives you all the convenience and quality of cow-butter, but none of its guilt as we are 100% made of plants. Let’s start to create and enjoy more sustainable pastry.

Classic pastry recipe with a modern and optimised sustainable butter

Butter is a critical component of pastry and to make the good change simple we designed a plant-butter that offers a 1-on-1 replacement. Using carefully selected plants, Be Better plant-butter offers a similar melting behaviour as cow-butter with a neutral taste and a mouthfeel that is more fresh and light vs cow-butter.

Join us in starting a plant-based pastry revolution. It is so much more fun and tasty.

What chefs say about BB butter for pastry:

Jordi Bordas

Pastry World Cup Champion

Graham Hornigold

Smart Patisserie Founder

Daniel Nemeth

Seasons Bakery Owner

Johanna le pape

Sweet Arts World Champion

Teaming up with pastry chefs to Be Better

We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.

– Similar melting point behaviour vs cow-butter

– A pure taste and a fresh, rich mouthfeel

– Clean label 80% plant-fat with no hydrogenated fats and no palm

– 100% made from plants and 0% artificial colouring and flavouring

– Allergen and GMO free

Let’s make sustainability easy and more fun.

Try it yourself

Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!

In charge of your creations flavour

Be Better plant-based butter alternative is designed and perfected for baking and pastry. Instead of adding flavourings to mimic the cow-butter flavour, Be Better plant-butter has a clean and neutral flavour. This makes it a perfect flavour carrier that unhides the fine flavours of e.g. fruits, chocolate and spices. Pastry therefore will have a more pure and honest 100% flavour of nature, with 0% cow.

Comparisement tests with butter for pastry

To prove Be Better plant-butter’s quality and benefits on taste, mouthfeel, texture and looks, we have compared a variety of essential pastry applications. One made with cow-butter, one made with Be Better plant-butter. And with exactly the same recipe, the same process and the same love.

Fraisier (Mousseline & Pastry cream), Pistacho éclair, Scones (vegan), Macaron, Framboisier, Custard cookies, Victoria sponge, Pâte à choux, Financier, Spiced crinkle cookies, American chocolate cake with butter cream, Madeleine, Sablé, Lemon cream, Brownie, American walnut butter cream cake, Quatre-quarts, German Marmorkuchen, Mohnkuchen, Pflaumenkuchen,, Butterkuchen, Apfelkuchen

Ingredients BB plant-based butter for pastry

Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.

Free from allergens. Soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs.

Free from GMO

Suitable for vegetarians and vegans