Butter is great. Familiar. Trusted. But in many of your recipes, it’s a financial and operational blind spot. If you’re still using dairy butter where its taste doesn’t shine—you’re burning money. And no, we’re not here to bash butter. We’re here to apply common sense.
The cost of comfort: What is butter really doing in your recipe?
Let’s get real: In 80% of your baked goods—tart shells, filled croissants, pies, cruffins, brioches, cookies, cakes, buns—butter doesn’t carry the flavour. It’s in the background. So why pay premium prices and take the hit on your margins?
Be Better plant-butter gives you the same results. Identical performance, seamless 1:1 swap, but at a significantly lower cost. That’s smart business.
Your margin’s new best friend
What if you could:
Save up to 30% on fat costs without touching your recipes
Reduce saturated fats, have no cholesterol and cut out allergens (bye-bye, dairy, lactose)
Shrink your carbon footprint by 82%
Make your products inclusive without alienating traditional customers
You can. And plenty of bakers already are—with zero compromise on taste or process.
Pro tip: Don’t say it’s vegan
Here’s the truth bakers have shared with us: Once you label something vegan, you change people’s perception. Keep it quiet. Run a blind test. Let the pastry speak. Your customers won’t notice the switch—but your finance department will. If you want more certainty. We’ve done this before. Our Be Better plant-butter is being used by leading names. Our technical pastry consultants help you test, tweak and optimize on-site if needed. No disruption. Just better numbers.
What happens when you switch?
No recipe or process change.
No quality loss.
Lower costs, higher margins.
You future-proof your product line.
Whether you sell direct-to-consumer or through wholesale channels, switching to Be Better is the easiest operational win you’ll make this year.
It’s time to reconsider dairy where it doesn’t deliver
Be honest: if the fat in your dough isn’t delivering flavour—why stick with cow butter?
Making the switch is not a gamble. It’s proven, profitable, and painless.
Want to test for yourself? We’ll send you a sample, provide on-site support and calculate exactly how much you’ll save.
Let’s bake with brains, not just tradition
Be Better. Be Smart. Be Ready for the Future.
NB: Regarding the photos of the pastry applications, can you tell which one is made with Be Better and which with dairy butter?
Written by Marike van Beurden and Joost Lindeman, co-founders of Be Better My Friend
