Pastr y Chef Creates Plant-Based Butter For Foodser vice Baking, Pastries

BY A J FLICK

Creating a plant-based butter is one thing Creating a plantbased butter that gives pastries and baked goods the same taste and texture as those made with dairy butter is a game-changer

“There are so many challenges with plant-based products geared toward baking,” said Susannah Schoolman, CEO and founder of Tourlami plant-based butter for foodservice “Most products take the approach of applying one size fits all ” Schoolman, a professional baker and pastry chef, has worked nered with the esteemed Noma restaurant

“Six years ago, I decided to go fully plant based,” Schoolman said “I don’t know why I didn’t do it sooner My personal and professional lives were at odds It took time to decide what I wanted to do ”

At the time, Richard Hart, having been the head baker at San Francisco’s esteemed Tartine Bakery, asked Schoolman to join him in Copenhagen as he opened