Butter for pastry - a sustainable replacement

Since the Middle Ages, the fundamentals of pastry have not changed. Water, flour, a bit of salt and many animalderived ingredients. However, the world has changed and so should we. We believe that pastry should not depend so heavily on animal-derived ingredients. To help you change, we developed Be Better plant-butter which gives you all the good stuff from cow-butter, but none of the bad stuff. Be Better plant-butter gives you all the convenience and quality of cow-butter with none of the guilt, since our product is 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 start making the positive changes, simple we developed a plant-butter that functions as offers a 1-on-1 replacement. Using carefully selected plants, Be Better plant-butter melts similarly to cow-butter and has a neutral taste and a mouthfeel that is more fresh and light than cow-butter. 

Join us in starting a plant-based pastry revolution. It’ll be fun- and tasty!

In charge of your creations flavour

Be Better plant-based butter alternative has been designed and perfected for use in baking and pastry. Instead of adding flavourings to mimic the flavour of cow-butter, Be Better plant-butter has a clean, and neutral flavour. This makes it a perfect ingredient that won’t mask the fine flavours of e.g. fruits, chocolate and spices. This means you can make pure, honest pastry – 100% natural, 0% cow.

What chefs say about Be Better plant-based butter alternative

ricard martinez

EspaiSucre Barcelona

Miquel Guarro

Hofmann Barcelona Pastry Chef

Graham Mairs

Artist & Pastry Chef

Javier Guillén

Chef Savencia Gourmet, Cacaunoir owner

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 sustainable pastry easy and enjoyable.

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!

Comparison tests with butter for pastry

To prove Be Better plant-butter’s quality and benefits with regards to taste, mouthfeel, texture and appearance, 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 amount of love. – Fraisier (Mousseline & Pastry cream)

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

Ingredient list for BB plant-based butter alternative 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.

GMO Free

Suitable for vegetarians and vegans