I never stated that vegan butter will never replace dairy butter. I just said that butter is what makes french pastry so tasty, and French people are very conservative when it comes to their food.

Also a lot of pastry chefs (obviously industrial pastry corpos and some artisans as well) don’t bother with butter croissant anymore, because it’s really labour intensive and more expensive to make so they settle for vegetable oils or other animals fats, which is a shame because as I stated, there is very little that compares to a proper, fresh, warm butter croissant.

If a vegan butter can replicate what makes dairy butter so good, I’m all here for it, but that would take some time to be accepted by the French as a proper cruelty free replacement.