Because the VegClub team is mad about pastry, we’re always on the lookout for standout vegan brands making waves in the food scene. CAOS—a Portugal-based vegan pastry brand, has captured our attention not just for their delicious plant-based treats, but also for their inspiring story. Founded by Sara Soares and Rodrigo Cláudio, CAOS blends culinary expertise, sustainability and creativity to redefine what vegan pastries can be.

The story behind CAOS: A tribute to family and change

CAOS, a vegan pastry brand based in Portugal, is much more than just a business. Its name is a heartfelt tribute to Sara’s father, Carlos Alberto Oliveira Soares, whose initials form the word ‘CAOS’. The term, which means ‘chaos’ in Portuguese, represents change, but in a positive light—change that Sara and her partner Rodrigo hope to bring to the food industry through their dedication to high-quality, plant-based pastries and sweets.

The story behind CAOS began in the hospitality industry, where both Sara and Rodrigo developed their culinary skills. Sara, a pastry chef, spent nearly a decade working in fine dining and Michelin-starred restaurants before transitioning to teaching vegan pastry full-time in 2020. Rodrigo, a seasoned chef with experience leading teams, was instrumental in pushing the business into existence. His curiosity and drive to explore the vegan culinary world complemented Sara’s expertise and together, they form the heart and soul of CAOS.

From an idea to a brand: CAOS takes shape

CAOS

The idea for CAOS came to life during Sara’s birthday celebration in Évora, where the couple found themselves frustrated with the limited vegan options available. At that moment, they began brainstorming ways to contribute more to the vegan food scene. Sara was already respected for her work in vegan pastry in Portugal and Rodrigo, as the dreamer, encouraged them to turn the idea into a reality. Initially, they aimed to cater to the HORECA channel (hotels, restaurants and catering businesses), but after participating in markets and events, they realised their products resonated more with individual consumers. Engaging with customers in person, seeing their reactions and feeling the energy from people tasting their products firsthand became an integral part of the CAOS experience.

One of the standout qualities of CAOS products is the expertise behind them. Both Sara and Rodrigo’s extensive culinary backgrounds set them apart in a market where many vegan brands are run by enthusiasts without professional training. Their commitment to quality is evident in their choice of ingredients—they refuse to use artificial flavourings or colourants and source the best possible components for their creations. This emphasis on quality is backed by a professional production space, allowing them to maintain consistency in their products.

Sustainability and social media: Key pillars of CAOS

Sustainability is another core value at CAOS. The brand is fortunate to own a farm where they grow much of the produce used in their sweets and savoury items. This connection to the land ensures they work in harmony with nature, respecting the seasons and cultivating their ingredients with care. Additionally, CAOS makes an effort to educate customers at markets, encouraging them to bring reusable containers to reduce the need for disposable packaging. This small but significant initiative reflects their commitment to creating a more sustainable food industry.

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Social media, particularly Instagram, plays a crucial role in the brand’s communication with its audience. CAOS not only promotes its products through posts and stories but also uses the platform to inform customers about upcoming events, such as markets and training sessions. In addition to selling pastries, the brand offers services, including training restaurant staff in vegan pastry techniques, providing a holistic approach to expanding vegan options in the hospitality sector.

Challenges and future plans for CAOS

CAOS

However, building a vegan business in a predominantly meat-centric food industry has not been without its challenges. One of the most significant hurdles CAOS has faced is convincing key figures in the food world to give their products a chance. There is still a strong attachment to traditional, animal-based ingredients in many circles, and people are often hesitant to try something new. Nevertheless, Sara and Rodrigo remain determined, confident that their products can change minds and palates if given the opportunity.

Looking ahead, CAOS has exciting plans for the future. Although they’re keeping some of their developments under wraps for now, they hint at something big coming by the end of the year—something that will enable them to reach customers far beyond Portugal. Additionally, their product range is constantly evolving, with new items introduced monthly in line with seasonal produce from their farm. This flexibility and creativity ensure that their customers always have something fresh and exciting to look forward to.

For anyone thinking about starting their own food business, Sara and Rodrigo offer simple yet profound advice: focus on perfecting one thing before expanding. CAOS began with their signature sweet, bolas de Berlim (vegan Berliners), and has since grown to include a diverse array of products, including savoury options like their highly popular Katsu Sando. This gradual approach has allowed them to master their craft before branching out.

Based in Alenquer, CAOS frequently operates in Lisbon, where they participate in the Lisbon Vegan Market on the second Sunday of every month. Their products are available for delivery across Portugal, both via postal service and personal deliveries—ensuring that their high-quality vegan treats can be enjoyed by customers nationwide.

Through hard work, dedication, and a commitment to sustainability and quality, CAOS is not only changing the perception of vegan pastries in Portugal but is also proving that plant-based products can be every bit as indulgent and delicious as their traditional counterparts. And with their eyes set on international expansion, the brand's positive chaos is just beginning.

If you enjoy our articles and want to read more of our content, check out how this restaurant in Carcavelos is shifting views on veganism. Perhaps take a look at ‘Making the Cut’ winner Yannik Zamboni: Redefining fashion with veganism and activism. Or explore the power of Asila: Taking the skincare industry to the next level.