Why Top Pastry Chefs Like Toni Rodríguez Choose Be Better for Plant-Based Pastry

Toni Rodríguez standing behind the counter at Magma Bakery Lab in Barcelona, surrounded by plant-based pastries made with Be Better plant-butter.

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.

A portrait of Toni Rodriguez, who jointed Be Better My Friend as global ambassador.

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

Related Posts

Artisan baker Toni Rodriguez arranging fresh croissants and pastries at Magma Bakery display counter

How Bakers Can Beat Supermarkets: One Ingredient at a Time

Discover how artisan and semi-industrial bakers can beat supermarkets by switching from margarine to Be Better plant-based butter. Better ingredients lead to stronger brands, higher prices, and loyal customers. Walk into any supermarket today and the pastry aisle looks like it came straight out of

Read More
Joost, co-founder of Be Better My Friend, holding a 500g pack of plant-based butter alternative in front of a stone wall

Rethinking butter: A practical beginning

Hi there, I’m Joost, together with Marike van Beurden, we founded Be Better My Friend. It all started end of 2019. Marike van Beurden approached me in my role of global director of Cacao Barry. She asked if I could help fund her pastry book.

Read More