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beba baxter
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beba baxter

10/07/2021Emily EricksonEmily Erickson

From vegan cheese, raspberry pies, crispy bread, gourmet raw food and more… beba aims to make plant-based cooking simple and accessible to everyone, with a focus on low waste and sustainable cooking.

Be happy and make others happy.

That’s the motto Berlin-based cook beba baxter lives and works by. And what better way to do this than through food?

We spoke with beba about her many sources of inspiration, her passion for the environment, and how going vegan was the “best decision of her life”.

What inspired you to launch Beba Baxter?

My friends! And my pleasure in entertaining people and making them happy.

How long have you been vegan and what inspired you to make the transition?

I've been a vegetarian since my early youth. Eating vegan slowly but surely developed on its own. I never was a huge fan of greasy meat or cream sauces and I suffered a lot as a child with that.

I went through vegan periods already before knowing it was called 'vegan'.

About 15 years ago on a theatre tour, I was so sick of getting cheese rolls and cappuccinos as the only vegetarian options. My whole body was hurting from all the milk products.

I decided to eat 100% vegan and two days later, my pain was gone - I felt incredibly happy and wonderful. So I stayed vegan without any hesitation or doubt about it. It was the best decision of my life.

Eating and living vegan seems like the organic way of living. It feels completely right to me.

Where do you get your menu inspiration from?

From walking around at the market or in the shops and looking at the fruits, vegetables and other foods. Inspiration also comes from traveling, my own thoughts, recipes on social media or in recipe books, dinner invitations o a friend’s place, from colleagues, from nature…

What's been your biggest challenge running a fully vegan business?

The packaging! I am an eco-hippie and do hate plastic. I try to avoid it wherever I can. But that's really a big challenge in some parts of my business.

What are your thoughts on the current vegan landscape in Berlin and Germany in general?

I am impressed and very happy to see that the vegan landscape is growing and growing.

But even when I like to bake Burger Buns and serve them with my bet root hazelnut patties and homemade mayo from time to time to my friends or guests, I don't understand this immens (huge?) focus on burgers, beyond meat and convenience food products. Sometimes I feel a bit irritated at how many vegans are preferring that kind of food and that they don't care what it does to the environment. Maybe that's a bit ignorant of me.

On the other hand, I am definitely a hedonist; someone who believes that the pursuit of pleasure is the most important thing in life.

I can tell that you don’t have to sacrifice anything by being more mindful of nature.

So I would like it very much if 'vegan' would also mean avoiding plastic, stop supporting conventional agriculture and prepare fresh food yourself!

Don't forget to browse beba baxter's menu on VEGCRAVER!

beba baxter

beba baxter

Schöneberg

Meine Küche ist frisch, bunt, vielfältig und kreativ /Spezialität: veganer 'Käse'

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Emily Erickson

Emily Erickson

CONTENT WRITER

Amateur latte artist, bookworm, and stationary-lover with an (unhealthy?) addiction to true-crime podcasts.




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