As National Doughnut Week tempts taste buds across the country, a Swindon-based bakery is doing its bit to ensure no one misses out — not even those living a plant-based lifestyle.
Pipp & Co, the artisan doughnut-makers whose creations have gained a loyal following across the South West, have introduced a vegan mixed berry doughnut to their already much-loved range. And it’s more than just a token gesture — it’s a product crafted with care, tested with purpose, and created to stand proudly beside its non-vegan counterparts.
With over 2.5 million people in the UK now following a vegan diet, the demand for high-quality plant-based alternatives has never been stronger. Co-founder Mario Evangelista said the decision to launch the vegan doughnut came not only from customer demand, but also from a desire to do things more sustainably.
“Plant-based butter produces 82% less CO₂ and uses 97% less water than regular butter,” he explained. “That really hit home for us. Making a simple switch can have a big environmental impact.”
Far from a quick swap, Pipp & Co spent months developing the vegan doughnut behind the scenes, working alongside their regular production schedule. Fresh cream, eggs, and butter have been replaced with oat milk (which they make in-house), vegan butter, soya flour, and oats — all while keeping true to the doughnut’s soft, rich texture.
And it’s not just vegans singing its praises. A blind taste test among the team showed 57% preferred the new vegan version over the traditional offering — proof that good baking speaks for itself.
“It tastes just like our original recipe,” said Betina Evangelista, who co-founded Pipp & Co with husband Mario. “We’re incredibly proud of it — we wanted it to be for everyone, not just for vegans.”
In true Pipp & Co style, the new vegan doughnut contains no artificial additives, hydrogenated fats, palm oil, or GMOs. Even the sugar dusting is made from the by-products of the berries used in the recipe, helping to reduce food waste and keep everything as sustainable as possible.
With more than 20,000 doughnuts produced each week from their Swindon base, and stockists ranging from Reading to Bristol, the bakery’s reach continues to grow. Their first café opened in Bristol last year, and more locations are planned for the future.
As National Doughnut Week continues until 18th May, now seems the perfect time to get your hands on Pipp & Co’s latest creation — whether you’re vegan or not.
To find out more or locate your nearest stockist, visit www.pipp.co.
