Bu Deli - Vegan Butter Block Carton 3kg - 12 x 250g

Bu Deli Vegan Butter Block bulk carton delivers 3kg (12 x 250g blocks) of cultured plant-based butter for retailers, cafes and food-service operations. Crafted from whole plant ingredients — macadamias, slow-fermented cultured coconut cream, olive oil and coconut oil — each block is creamy, rich and lightly salted, spreading, cooking and baking like dairy butter. The carton format keeps fridges and retail shelves stocked with one of Australia's standout dairy-free butters.

Key Features

• Bulk carton of 12 x 250g retail-ready blocks
• Cultured butter — coconut cream slow-fermented with living cultures for authentic buttery flavour
• Dairy free, gluten free and 100% vegan
• Palm oil free, made with GMO-free ingredients
• Australian made in Burleigh Heads QLD, with macadamias from the Northern Rivers
• Performs like dairy butter across spreading, cooking and baking

Suggested Applications

• Retail fridge stock for grocers, health food stores and delis
• Cafe service — spreading for toast, scones and sandwiches
• Baking programs — cakes, biscuits and slices as a 1:1 dairy butter replacement
• Kitchen prep — sauteing, finishing vegetables and enriching sauces

Preparation & Storage

Ready to use straight from the fridge — spread, melt, cook or bake as you would dairy butter. Store below 4°C. Once a block is opened, use within 2 weeks.

Product Details

• Pack size: 3kg carton (12 x 250g blocks)
• Format: Chilled bulk carton of retail blocks
• Base: Coconut oil, cultured coconut cream, macadamias, olive oil
• Dietary: Dairy free, gluten free, vegan, palm oil free
• Origin: Made in Australia (Burleigh Heads, QLD)
• Storage: Chilled, below 4°C

🥐 Tips for Butter Lamination (Croissants & Laminated Pastry)

Technique and recipes below shared with us by the team at Bu Deli.

• Dust the butter block or sheet lightly with flour on both sides before locking it into the dough — this helps prevent tearing and keeps the lamination clean.
• Keep everything as cold as possible throughout. Rest the dough in the fridge for 20–30 minutes after each fold, and give it extra time any time it feels tight or resistant.
• Lightly spray the dough with water just before each fold to help the layers bond.
• A long, slow proof gives the best result — around 4–7 hours at 20–22°C.
• For a glossy, golden vegan egg wash, try a mix of aquafaba (chickpea brine), plant milk, olive oil, a pinch of salt and sugar.