One of Vancouver's favourite French bakeries is leaving the butter out of some of its pastries - and it's no accident.
“Our guests have asked us to create plant-based pastries for a couple years now, and we’re happy to finally unveil this new collection,” says Betty Hung, who co-owns Beaucoup Bakery with her brother Jacky Hung. “We went through many iterations and testing before finalizing our recipes. Consistency in taste and texture are everything."
What Beaucoup has come up with aligns perfectly with the current roster of treats. The bakery has created the following:
- The Peak - Cruffin-style pastry with almond coconut whipped ganache and activated charcoal and cassis blueberry jam. Great recovery treat post outdoor activities, like a run, hike, or climb.
- PB Squared - A plant-based version of Beaucoup Bakery’s popular Peanut Butter Cookie Sandwich with a raspberry currant jam centre. A light, energy dense snack before a workout. Gluten-free.
- Eye of the Tiger - Box of six chocolate bonbons with 68 percent single origin chocolate from Ghana and freeze-dried banana and housemade granola. Gives people a quick energy boost.
Hung says the PB Squared is her favourite, adding the plant-based goodie "is a take on [Beaucoup's] classic Peanut Butter Cookie Sandwich and equally as delicious.”
“We hope to release more plant-based sweets and treats in the near future and can’t wait for guests to try these” says Hung. “Next on the menu? Likely a plant-based croissant.”
Beaucoup Bakery is launching the new line of plant-based treats on June 25, though the bakeshop will be holding a one-day pop up June 13 where you can check the new goodies out before they hit the bakery shelves. The pop-up event starts at noon at Arc'teryx Kitsilano (2033 W 4th Ave). Items from the collection will be available on a first-come, first-serve basis.
