Vegan croissants
Name the most loved and popular pastry and croissant as well as pain au chocolat will be two of the most mentioned, everywhere in the world. But there is an enormous quality difference amongst them. Croissants made with French butter, clearly being the favourite as croissants made with margarine lack the rich mouthfeel and taste.
With the Be Better 2 kg sheets, Be Better My Friend offers you the solution to develop vegan croissants without any compromise on workability and quality. And we are certain of this as pastry expert Carles Mampel has been helping us to develop a recipe which will very pleasantly surprise you.
Imagine how many kg of CO2 we will emit less, how much scarce water use we will save, how many hectares of land we will not need for cow grazing and growing animal feed, if we replace cow-butter with Be Better plant-butter?
Try for yourself and if you are seriously interested, we will be happy to share you the recipes of Carles Mampel’s vegan croissant and pain au chocolat recipes.
In charge of your creations flavour
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.
Vegan block butter for baking
We want to make vegan pastry simple. By offering the right format to professionals. By making sure it results in easy to make, high quality plant-based pastry. By making sure our Be Better plant-butter is truly sustainable and better for the planet then cow-butter.
That’s exactly why we involved the independent sustainability bureau Eaternity to make us understand how sustainable Be Better plant-butter is and how we can improve it further.
By reviewing every aspect of the product ( ingredients, energy, packaging and transport), we can proudly claim that we received the highest nomination of 4 x 3 stars on climate, water, animal welfare and rainforest protection.
More concretely, changing cow-butter to Be Better plant-butter means:
– 79% less CO2 emissions | 9,6 kg less CO2 per 1 kg product
– 86% less use of scarce water | 264 ltr less scarce water per 1 kg product
What chefs say about BB butter for pastry:
Graham Mairs
Artist & Pastry Chef
Javier Guillén
Chef Savencia Gourmet, Cacaunoir owner
Lluc Crusellas
Pastry Chef
Ester Roelas
Pastry Chef
Teaming up with pastry chefs to Be Better
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.
Try it yourself
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!
- 86 - 97% less use of scarce water
- 79% smaller carbon footprint
- 0% harm to animals
- 0% harm to the rainforest
- 100% plant-based
Comparisement tests with the Be Better sample
We’ve made comparisements within pastries. Exactly the same process and exactly the same love. The only difference? We swapped in BB plant-based butter for cow butter. Find out yourself how Be Better plant-butter makes pastry taste, look and feel better.
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
Ingredient list for BB plant-based butter alternative for pastry
Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.
Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).
Free from GMO
Suitable for vegetarians and vegans
