Pastry that is yours.
Be Better is composed in working kitchens and validated by chefs who run the applications you run. The fat performs its function and disappears. What leads is the pastry; purer in taste, cleaner on the line and built to hold that high quality standard regardless of what dairy butter costs next quarter.
Not a vegan butter. A better butter alternative.
If you arrived here looking for a vegan butter or a plant-based pastry fat, this is worth reading before you decide.
Be Better is not designed around what it replaces. It is designed around what it reveals. Your raspberry tasting of raspberry. Your couverture leading. Your praline holding its line. 1:1, same process, same recipe. The fat does its work and gets out of the way.
Butter has an opinion. Sometimes, it takes over.
Where fat is functional, Be Better performs better and carries less operational risk. Where butter taste needs to dominate, keep using butter.
In a pure butter biscuit, a beurrage, a financier where dairy is the hero, butter belongs there. Keep using it.
In your seasonal tart, your praline, your filled croissant, your ganache, your cinnamon bun, the fat is doing structural work, not flavour work. That is where Be Better makes more sense. The fat gets out of the way so the raspberry leads, the couverture leads, the cinnamon leads. The core ingredient is the hero. The allergen declaration simplifies. The cost line holds through every dairy cycle. And the pastry is open to everyone in the room.
Same recipe. Same process. Purer result.
Made by and for chefs.
The chefs who run the applications you run and put Be Better on the menu; into: Be Better is built in working kitchens, created and validated by chefs. Below, the people who tested every version and their honest opinion
Artisan patisseries.
The croissant proves it every morning. The éclair proves it. The tart shell proves it. Be Better gives you the creative freedom and the certainty; performing where it needs to, invisible where it should be.
Chocolatiers.
Imagine you compose the ganache around a single-origin cocoa note that took a season to find. The fat should not interfere with your story.
Be Better does the technical work and then disappears. Your core ingredient leads, pure and intense
Semi-industrial producers.
Same craft, scaled. The block that worked in development holds up at production volume, in every market you serve. Be Better lets you produce one pastry the whole room can love — across viennoiserie, cakes, ganache and shortcrust, on one production line, with one allergen declaration on the fat.
- Procurement-ready — one pastry across the range
- EUDR-compliant, palm-free from day one
- Scope 3 documented — 75–78% lower carbon
- Zero declared allergens on fat
- Supports Natasha's Law PPDS labelling (UK)
- IFS & HALAL across the range
Hotels, catering & kitchens without pastry production.
If you serve pastry but do not produce it from the dough up, Be Better × Masdeu Shells gives you a finished base: five sizes, sweet and cocoa, no waxy coating, moisture-resistant, lactose-free, built around Be Better.
One filling, one customer, one room that can all enjoy the same pastry. Your operation gets simpler the day it lands on the shelf.
Always mention: The Better Lab.
The Be Better Lab is not a building. It is the work — the same applications you run, every week.
Every product, every claim, begins and ends in our kitchens and our customers’ kitchens. What works for them is what we publish. What we publish is what we send.
Try Be Better in your own kitchen.
A sample, a Lab note from a chef running your application, and thirty minutes on a call. No cost, no obligation — the decision sits with you after the bench test.
Frequently asked questions.
Will my customer notice?
If your customer notices anything, it is usually that the praline tastes more like the praline, or the
chocolate origin notes come through more clearly. Be Better steps back so your core ingredient
leads. In blind chef and consumer panels, the pastry tastes more like itself, not more like the fat.
How does Be Better behave in lamination?
80% Plate (for the sheeter, 2 kg pre-cut) and Puff Block (10 kg, industrial scale) are composed for
lamination. Plasticity, layer definition, and fold behaviour are validated in working production, chef-
grade croissant at sixteen to thirty-six layers, puff at a hundred and beyond. Request a sample to
test against your sheeter.
Can I sample before I switch a SKU?
Yes, that is the point. A sample, a Lab note from a chef running your application, thirty minutes on a
call to walk you through what to expect. No cost. No obligation. The decision sits with you after the
bench test.
Do you support production-volume buyers directly?
Yes. Semi-industrial and industrial accounts work directly with the Be Better team for portfolio
audits, production tests, and buyer-file documentation (allergens, Scope 3, IFS, HALAL, EUDR).
Smaller accounts work through a local distribution partner. Find yours on Where to Buy.
