The Science Behind ‘All-Butter’ Pastry & Understanding Pastry Terminology

Not all pastry is created equal. The type of fat you use—whether it’s butter, margarine, or shortening - has a huge impact on taste, texture, and the overall experience for your customers. For cafés, delis, and wholesale partners, knowing the difference can be the key to creating pastries that consistently impress. At the same time, understanding the terminology around pastry types helps you communicate your expertise and the quality of your products to your customers, giving your brand an extra layer of credibility.

Butter vs. Alternatives

Butter
When it comes to pastries, butter is the gold standard. Its natural, rich flavour shines through in every bite, creating that signature indulgent taste we all crave. Butter also gives pastries a beautiful golden colour and a crisp, flaky texture that practically melts in the mouth. While it’s slightly more expensive than other fats, its superior quality immediately signals premium craftsmanship—something customers can taste and appreciate.

Margarine
Margarine offers a more budget-friendly option, and it has the advantage of a longer shelf life. However, it falls short in the flavour and texture departments. Pastries made with margarine tend to be denser and less flaky, which can be noticeable to discerning customers. Margarine can work in high-volume, cost-conscious applications, but it’s a compromise that comes at the expense of that classic, buttery taste.

Shortening
Shortening is another alternative, prized for producing an ultra-crisp texture. Yet, it has a comparatively bland flavour and lacks the indulgent quality of butter. It’s often used in industrial or speciality applications but doesn’t provide the same luxurious eating experience that real butter delivers. 

The Science of Butter

Butter isn’t just delicious - it’s science in action. Containing roughly 80–82% fat and 18–20% water, butter behaves in a unique way during baking:

• As the pastry heats, the water in the butter turns to steam.
• This steam pushes apart the layers of dough, causing the pastry to lift, puff, and become delightfully flaky.
• Even small changes in the type or amount of fat can dramatically affect the lift, flake, and texture, which is why bakers swear by all-butter recipes for premium pastries.

This scientific magic is what makes all-butter puff pastries so irresistible - they’re airy, light, and packed with flavour in every layer. 

Consumer Perception

“All-butter” isn’t just a technical label - it’s a mark of quality. It tells customers that every detail, from choosing the finest ingredients to the way the pastry is baked, has been done with care and attention, ensuring a truly premium product.

• Customers immediately associate it with luxury and indulgence.
• With the growing popularity of clean-label, natural ingredients, all-butter pastries are increasingly appealing to those who value wholesome, high-quality food.
• Highlighting the use of real butter can be a subtle but powerful marketing tool, whether on menus, packaging, or in-store displays. It reassures customers they’re choosing something special.

Shelf Life & Storage

Butter pastries are undeniably superior in taste and texture, but they can have a shorter shelf life compared to some other fats because it is a natural product with minimal preservatives. Here’s a breakdown of why:

1. High water content - Butter contains roughly 18–20% water. Water promotes microbial growth if the butter is exposed to air or warm temperatures, which can lead to spoilage faster than pure fats like shortening.
2. Milk solids - Butter contains proteins and sugars from milk (lactose and casein). These milk solids can oxidise over time, especially if not stored properly.
3. No artificial preservatives - Unlike margarine or shortening, butter is minimally processed and doesn’t typically contain preservatives, which naturally limits how long it stays fresh.   

A simple tip: a side-by-side visual comparison of margarine puff versus all-butter puff can be a striking way to show customers the difference in lift, flake, and colour - helping them appreciate the value of premium pastry.

Understanding Pastry Terminology: Puff, Flaky & Shortcrust

Pastry terms can be confusing, but knowing the difference is important - both for bakers and customers. It helps communicate quality, craftsmanship, and care in your products.

Puff Pastry

• Made with multiple “turns” of dough and butter to create hundreds of delicate layers. (Thousands in our case) 
• All-butter puff pastry has superior lift, aroma, and flavour, making it perfect for premium sausage rolls, gourmet pies, and more.

Flaky Pastry

• A simpler laminated pastry with fewer layers.
• Its soft, approachable texture makes it perfect for convenient pastries at an accessible price.

Shortcrust Pastry

• Crumbly, biscuit-like texture, ideal for tarts.
• Less lift than puff pastry but provides a satisfying, buttery base that holds fillings beautifully.

Educating staff and customers about these differences not only showcases your expertise but also reinforces the premium quality of your products. To learn more about exactly what goes into our pastry - read here: 

Conclusion

Choosing the right fat and understanding the types of pastry isn’t just a technical detail - it’s about creating memorable, high-quality experiences for your customers. From the crisp, airy layers of an all-butter puff to the rich, crumbly base of shortcrust, every detail counts. By paying attention to these small but essential differences, you ensure your pastries are always delicious, visually appealing, and truly indulgent - keeping customers coming back for more.