We believe that in the near future, people will no longer choose between vegan or non-vegan. People will choose what tastes good. To stop the need of chefs for working with animal-derived ingredients when creating pastry, there must be a plant-based or vegan alternative that tastes as good as or better than its original dairy-based version. This is why we developed a vegan butter for pastry: Be Better plant-butter. An easy 1-on-1 ingredient swap with cow-butter which makes pastry taste more pure.
Be Better plant-based butter alternative has been designed and perfected for use in baking and pastry. Instead of adding flavourings to mimic the flavour of cow-butter, Be Better plant-butter has a clean, and neutral flavour. This makes it a perfect ingredient that won’t mask the fine flavours of e.g. fruits, chocolate and spices. This means you can make pure, honest pastry – 100% natural, 0% cow.
Pastry World Cup Champion
Smart Patisserie Founder
Seasons Bakery Owner
Sweet Arts World Champion
We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.
– Similar melting point behaviour vs cow-butter
– A pure taste and a fresh, rich mouthfeel
– Clean label 80% plant-fat with no hydrogenated fats and no palm
– 100% made from plants and 0% artificial colouring and flavouring
– Allergen and GMO free
Let’s make sustainable pastry easy and enjoyable.
Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!
We’ve made comparisements within pastries. Exactly the same process and exactly the same love. The only difference? We swapped in Be Better plant-based butter for cow butter.
Fraisier (Mousseline & Pastry cream), Pistacho éclair, Scones (vegan), Macaron, Framboisier, Custard cookies, Victoria sponge, Pâte à choux, Financier, Spiced crinkle cookies, American chocolate cake with butter cream, Madeleine, Sablé, Lemon cream, Brownie, American walnut butter cream cake, Quatre-quarts, German Marmorkuchen, Mohnkuchen, Pflaumenkuchen,, Butterkuchen, Apfelkuchen
Vegetable oils and fats (shea, organic coconut, sunflower), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.
Free from: artificial colours and flavours, soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs.