Pastries Made Better

At our bakery, we believe indulgence doesn’t have to come at the planet’s expense. Every pastry we make is crafted with ingredients chosen not just for flavour, but for their positive environmental and social impact. By using Wildfarmed flour, Be Better vegan butter, and Xoco chocolate, we’re helping shift food systems towards a more sustainable future.

1. Wildfarmed Flour - Regenerating Soil & Ecosystems

Wildfarmed flour is grown using regenerative agriculture, a method that restores rather than depletes the land. This approach:

• Builds soil health: Diverse crops and natural ground cover increase organic matter, helping the soil store more carbon and retain more water.
• Increases biodiversity: Avoids monoculture, encouraging wildlife back into farmlands and creating thriving ecosystems.
• Chemical-free: No synthetic pesticides or herbicides, protecting pollinators and keeping waterways clean.
• Climate-positive: Healthier soils capture more carbon, actively helping to reverse climate change.

By choosing Wildfarmed, we directly support farmers who are creating a food system that heals the environment instead of damaging it.

2. Be Better Plant-Based Butter - Lower Impact, Same Indulgence

Be Better is a 100% plant-based butter alternative, meaning it skips the environmental footprint of dairy production, which is a major contributor to greenhouse gas emissions. Its benefits include:

• Lower carbon footprint: Producing plant-based fats generates far fewer greenhouse gases than dairy butter.
• No animal agriculture: Reduces land use, water use, and methane emissions from livestock.
• Sustainably sourced oils: Selected for minimal environmental harm, with a focus on ethical supply chains.
• Rich, buttery taste: Delivers the same luxurious pastry texture without the environmental or ethical costs of dairy.

Switching to plant-based butter is one of the most effective ways a bakery can cut its climate impact, and we do it without compromising taste.

3. Xoco Chocolate — Ethical & Biodiverse

Chocolate has a complex global supply chain, often linked to deforestation and unfair labour. Xoco takes a different approach:

• Direct trade with farmers: Paying well above market rates ensures fair livelihoods and reduces economic pressure to clear more land.
• Agroforestry systems: Cocoa is grown in biodiverse environments alongside shade trees, preserving habitats for wildlife and improving soil health.
• Full traceability: Every bean can be traced back to the farm, ensuring ethical practices at every stage.
• Premium flavour through sustainability: Healthier soils and careful growing methods result in richer, more complex chocolate.

With Xoco, we support a chocolate supply chain that is transparent, fair, and forest-friendly.

The Bigger Picture

Switching to regenerative grains, plant-based fats, and ethical cocoa doesn’t just make our pastries taste amazing, it helps address some of the biggest challenges facing food production today:

• Climate change mitigation through carbon storage and reduced emissions
• Biodiversity restoration by protecting wildlife and pollinators
• Water conservation by avoiding chemical-intensive farming and livestock feed crops
• Fairness and transparency in how food is produced and traded

Every croissant, cookie, or cake we bake is a small but meaningful step towards a future where pleasure and planet can co-exist.

Better ingredients. Better farming. Better future.

The future of disposables: Margo’s Aqueous lined cups!

At Margo's minimising our disposable footprint is important to us. Margo’s Aqueous Coated to go cups are made from responsibly sourced paper, lined with a unique water-based barrier coating, and coloured in water-based inks. An advancement into new technology, this unique water-based barrier coating is certified industrially compostable to European standards (EN13432), passed the home compostable test, including the Earthworm test, and can go into our paper recycling waste streams.

How is this different from other paper cups?