Plant-butter that performs, proof that convinces
In the world of modern pastry, few names carry more influence than Toni Rodríguez. A chef, educator, and pastry innovator, Toni has spent over 2 decades proving that plant-based pastry can meet and exceed the standards of traditional techniques.
Now, we’re proud to share that Toni has officially joined Be Better My Friend as our global ambassador.
This partnership is more than a title. It’s the natural next step in a relationship built on shared values, professional results, and a mission to support chefs in creating pure, inclusive, and guilt-free pastry—without ever compromising on taste or technique.
From Wildslice to Magma: Pastry Without Compromise
Toni’s work speaks for itself. Through his Wildslice Academy, he trains chefs and consults leading brands on the art and science of plant-based pastry. And with the recent launch of his Magma Bakery Lab in Barcelona, the world can now see and taste the future of pastry up close—layer by layer, bite by bite.
Magma isn’t just a bakery. It’s a proof point. A space where clean, plant-based ingredients meet culinary precision.
A Natural Partnership with Be Better
Toni has been working with Be Better plant-butter in his creations for some time—across laminated doughs, tarts, cookies, and more. The results have consistently proven what we set out to achieve: A plant-butter that performs like dairy, with a clean taste, perfect texture, and no compromise in workability.
Now, as global ambassador, Toni helps us share that message with chefs around the world. His expertise and credibility bring depth to our mission; our recipes, plant-butter, and technical tools support his belief that plant-pastry is not a limitation—it’s an evolution.
Together, we’re proving that quality, creativity, and conscience can live on the same plate.
For chefs, by chefs
Be Better My Friend exists to empower chefs with tools that perform under pressure and align with today’s values. Toni’s work makes the case for plant-based pastry clear—and we’re proud to stand beside him as he inspires the next generation of bakers and pastry chefs.
You can experience it yourself:
Visit Magma Bakery Lab in Barcelona
Train at Wildslice Academy
Bake with Be Better plant-butter—the chef’s plant-based butter
Let’s rethink pastry together. Not as an alternative, but as a new standard.
With Toni Rodríguez and Be Better My Friend leading the way.
Written by Marike van Beurden and Joost Lindeman, co-founders of Be Better My Friend
