The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dairy Cream Alternatives

wyorksbaker's picture

Dairy Cream Alternatives

Hi All,

I am currently considering using a dairy cream alternative in my bakery to try and keep costs down and minimise waste, Macphie Mactop seems to be the most popular in my area (Yorkshire, UK) 

Does anyone have any experience or advice re replacing dairy cream with Mactop or similar? I am concerned that my die hard cream confectionary customers will know the difference and vote with their feet.

Any comments appreciated. 

108 breads's picture
108 breads

If you have taken the time and effort to produce good breads, then give your customers quality throughout their experience in your bakery. Maybe I am just a judgmental native New Yorker, but I would want real cream or milk. I would look askance at anything less.

Good luck and I hope to get to Yorkshire at some point to visit your bakery.

DavidEF's picture

I don't have any experience with "dairy cream alternatives" but as a customer, I would want the real stuff. I don't like "fake" products of any kind. I want real food. If your customers are accustomed to quality baked goods at your shop, they should continue to get the pleasure of a quality product. In my own life, when it comes down to it, I'm usually willing to pay a little more for a quality product made from real ingredients. And yes, I can tell the difference in most food items.

Yerffej's picture

I would not use anything other than real quality ingredients.  Do this and charge accordingly for the product.  Your reputation as a baker is at stake here, not to mention the problems with "fake" foods.


gerhard's picture

You already suspect that your customers will vote with their feet so why risk it.  Customers have lots of choice so keep the quality high that you are the obvious choice.