How the bakery landscape is changing
Across Europe and beyond, bakeries and pastry chefs are navigating a fast-changing environment. Rising ingredient costs, growing consumer expectations, and sustainability pressures are pushing professionals to rethink not just recipes but as well strategy.
In this context, chefs are choosing to standardize their pastry production with one inclusive, cost-efficient, and high-performing base, A recipe that satisfies traditional customers while also meeting the needs of dairy-free, allergen-sensitive, and plant-based consumers.
This is smart business.
The idea of creating “one pastry for all” can become the new standard for operational efficiency, cost control, and brand relevance. Powered by next-generation ingredients like Be Better plant-butter, this strategy offers a clear path forward for bakeries ready to scale intelligently and ethically.
Operational simplicity to save time and reduce risk
Every additional variant in a bakery’s offering adds complexity: extra ingredient management, more training for staff, higher risk of error, and slower service.
Switching to a single pastry base using Be Better, a clean-label, allergen-free plant-butter designed by pastry chefs, simplifies the entire process. It performs as a 1:1 butter replacement across laminated and non-laminated doughs, with no changes needed in process or equipment.
This means:
-Fewer recipe adaptations.
-Less room for mistakes.
-A more agile team and a leaner kitchen operation.
For bakeries managing growing production volumes, staff shortages, or high turnover, this simplicity saves you a lot of stress.
Traditional dairy butter is costly and volatile, influenced by agricultural markets and seasonal fluctuations. In contrast, Be Better plant-butter offers stable pricing, often 30–50% lower per kilo than butter used in premium and industrial pastry applications. By adopting a lactose-free base, bakeries also unlock sales from growing consumer segments:
-Flexitarians
-Lactose-intolerant customers
-Health-focused individuals
-Sustainability-minded buyers
You gain all of this with no additional effort or recipe expansion. One pastry that meets many needs equals more margin and more reach, with less complexity.
Brand your bakery: Baking with purpose builds trust
In the eyes of modern consumers, how you bake matters as much as what you bake. More and more customers are asking about allergens, animal products, and environmental footprint. By switching to a product like Be Better you’re not just making pastry. You’re building trust. You’re sending a message that your bakery cares about quality, inclusivity, and sustainability. Depending on your positioning, this transition can be:
-A silent switch: no changes to your branding, just a better product.
-A subtle statement: “crafted with care, better for the planet.”
-An active campaign: “100% plant-based and allergen-free, without compromise.”
For more on how to communicate this transition, read our latest blog https://bebettermyfriend.com/switch-from-butter-to-plant-based-fat-guide/
Practical implications: from lactose-free to 100% plant-pastry
The majority of professional bakers begin by switching just the butter while retaining eggs. This creates a lactose-free pastry that is visually and texturally identical to the original. Be Better is designed to be an easy 1:1 butter replacement in applications like laminated doughs, tart shells, cookies, cakes and biscuits, These recipes require no technical adjustment. The texture, structure, and baking process remain consistent. The flavour is rich, clean and neutral, allowing your signature ingredients, such as dark chocolate, citrus, or nuts, to shine.
For chefs ready to move further, a 100% plant-based pastry line is both achievable and commercially promising. However, certain applications—especially those using egg yolk for structure may require some technical adjustments. Be Better supports its professional users with recipes, on-site testing, and consultation to ensure seamless transition without compromising on quality.
One recipe, Many wins
The move toward one pastry for all is not about cutting corners. It’s about raising the bar. It’s about building a pastry offer that is inclusive, cost-effective, operationally efficient, and aligned with where the market and society is heading. With the right plant-based fat, you don’t have to choose between performance and principles. You gain both. You gain more margin. More relevance. More control. And the freedom to innovate without the burden of complexity.
One pastry that works for everyone isn’t just a good idea. It’s a smart, scalable, future-ready decision.
No compromise. No cows required.
Be Better My Friend.
We offer technical support, recipes, and chef-led onboarding in 14 markets. Contact us at hello@bebettermyfriend.com or visit www.bebettermyfriend.com
