Be Better My Friend

You know that moment in the kitchen when everything's prepped, trays are ready, and you’re just about to mix or roll that dough, and suddenly the butter starts acting up? Either it's too soft, too greasy, or it just does not give you the texture you're chasing. That situation has been way too common lately. Which is exactly why more chefs are trading their traditional go-to for something that actually works and feels better on the conscience too. Enter vegan block butter.  The Pressure to Keep Up Without the Kitchen Chaos  Pastry is a tough game. Change one ingredient and your croissants can lose their layers or your tart base shrinks like it’s giving up. So switching out your main fat is not something anyone does just for fun. But chefs are juggling a lot these days. There are dietary preferences, allergy concerns, eco goals, and client demands. That is where a good plant based butter alternative actually starts making sense. Not just for the ethics but because it holds u...