Supplant has boosted its partnership with Michelin starred Chef Thomas Keller to debut shortbread cookies containing Supplant sugars from fibre as a full-time offering at Bouchon Bakery in Las Vegas as well as Bouchon Bakery in Yountville, Napa Valley.
Additionally, Supplant’s first direct to consumer offering – Supplant Chocolate Bars, also created in collaboration with Chef Keller – has undergone a bold rebranding and reformulation to exclude all cane sugar. These are now available for the first time to retail, following a roll-out in all Bouchon Bakery locations.
Supplant uses the fibre-rich parts of crops that often don’t make their way into food (like stalks, cobs and husks) to create a more sustainable sugar, which cooks, bakes and caramelises just like traditional sugar. It’s also more nutritious, maintaining the nutritional benefits of the fibres.
For professionals, Supplant Chocolate Chips is another new addition, available for direct wholesale purchase. Expect more Supplant-crafted inclusions to roll-out in the coming months.
The Limited Edition Supplant Milk & Dark Chocolate Taster Pack includes 2 x 2.1oz chocolate bars – milk and 70% – available online for an RRP of $19.99. Both recipes were developed by Chef Keller, made in Napa Valley in small-batch runs using sugars from fibre and Venezuelan cocoa beans.