Croissants, in all their glory, are one of the most recognisable pastries and culinary delights to derive from France. Therefore, it has come as a surprise to many that a baker from central Paris has managed to introduce a butter-free alternative.
Gauging an interest from many social demographics that have called for the French food and agricultural scene to be reshaped, the butter-free croissant has changed public perception, especially with animal welfare and climate change groups.
Parisian baker, Rodolphe Landemaine, first introduced the concept in his bakery. A vegan himself, Landemaine has explored various alternative items, and has encouraged his customers to give them a try.
The taste and texture of his vegan croissants are said to be lighter, without any compromise on flavour. The butter has been replaced with a secret blend of plant-based products, something that Landemaine hoped his customers would fall in love with.
Landemaine also has a collection of other baked goods such as madeleines, quiches, sandwiches, flans and pains au raisins, which he added were just as popular with customers.
He said the concept has not been an easy thing for the French to adjust too, and that it would be very difficult for them to give up on butter and eggs. He considered the idea of veganism as too militant for many. For this reason the word “vegan” has never crossed his lips, not that he has avidly advertised the absence of butter, eggs, or cow’s milk in his bakeries.
Many customers have said that they find it difficult to tell the difference between the plant-based option and a traditionally made croissant.
Whilst the trend of plant-based pastries has become a well-publicised market internationally, the French sector has had its reservations about introducing such products. The French culture has increasingly warmed to embracing new flavours, especially those produced overseas, however, there is still stronger demand and competition for baked goods made with traditional recipes.
To read more about international trends, click here.
