Built by Chefs. Backed by Chefs.

The best pastry doesn’t come from factories. It comes from those who know the craft. Be Better is trusted by top chefs and bakeries across Europe, Asia-Pacific and North America. Not just for being plant-based, but for being an alternative to butter that brings a pure taste and that works like butter.

Toni Rodriguez

Founder, Magma Bakery Lab and WildslideAcademy

“Be Better gives me the ideal plasticity and performance for my laminated doughs, providing a unique flakiness and exceptional volume development.”

“Be Better’s melting point gives the perfect mouthfeel for creams and buttercreams, while its stability ensures effortless handling.”

Want to test it yourself?

Join the chefs who switched and request a sample and discover what better baking feels like.

Built With Chefs. Chosen By Chefs.

Be Better was co-developed with chefs from artisan bakeries, pastry labs, and industrial kitchens. Here is a selection of them. They challenged every detail, from plasticity to mouthfeel and helped refine the final product