This Sheffield restaurant and bakery have launched a new vegan brioche bun available to buy at Tesco
A Sheffield vegan restaurant has teamed up with a city-based bakery to create a vegan brioche bun.
Make No Bones, Kelham Island, has partnered with Fletchers Bakery, based at Wadsley Bridge, to create the product, which is now available at supermarket giant Tesco.
Dave Shaw, co-owner of Make No Bones, said: “Make No Bones was born from a hunger to make the vegan option something for everyone, we strive to showcase the true potential of plant based food and were delighted when Fletchers Bakery approached us with this opportunity. Starting out in 2013, our dream was to bring exciting vegan dishes to Sheffield and now we have the opportunity to expand this to the UK.”
The vegan brioche bun is available to buy in a four pack in the bakery aisle in selected Tesco stores now.
The rise of vegan seems like it is here to stay, according to studies, and shows no sign of slowing down. Last year dishes flagged as vegan on restaurant menus grew by 54.8 per cent, according to MCA Menu and Food Trends 2019.
The Vegan Society also found that veganism quadrupled between 2014 and 2018, as plant based diets continue to grow in popularity.
Esther Ingles, Commercial Controller at Fletchers, said: “As consumers become more and more focused on environmental issues it was really important to do something sustainable that had a genuine ethical story. The fact that we could collaborate with a local business was a really positive move.
“By combining the Make No Bones brand with our baking expertise at Fletcher’s Bakery we have created this great new product. Our recipe has been approved by the Vegan Society and contains sustainable palm oil.”
Studies have shown that you do not have to follow a strict vegan diet to enjoy the benefits of vegan food. Data from vegan and plant-based news provider LiveKindly found that 56 per cent of people in Britain, between the ages of 16 and 29, have tried a plant-based diet in the past 12 months, while 45 percent of people in their 30s and 40s did the same.
Equally the brioche market is seeing growth up 57 per cent in 2017 and 30 per cent in 2018 according to research, data and insight consultancy Kantar, as more people look to create restaurant style premium burgers at home.