VEGETARIAN bread sounds like a contradiction in terms.

But surprisingly many loaves, not to mention rolls, pastries and cream cakes are made using animal fats.

This can make life difficult for vegetarians who are determined not to eat any animal products.

Bakery made loaves are often not labelled and the only way to be sure that supermarket bread is animal fat-free is to spend time reading through ingredient lists.

East Lancashire baker Chris Fawcett is not a veggie. In fact, there is nothing he enjoys more than tucking into a bacon butty.

But realising the difficulty the humble loaf can create for non meat eaters he has started making vegetarian bread.

Meat pies aside, everything in his Blackburn shop is made with vegetable fats.

Chris, 23, fulfilled his life's ambition when he opened the Golden Crust bakery in Johnston Street, Blackburn.

He has worked in the baking industry since he was 15 and he recently qualified as a baker at Blackburn College and completed an apprenticeship at Green's Granary in Moseley Street. And he is hoping his unusual approach will help make the business a big hit with veggies.

He said: "I don't just sell vegetarian products but all the bread, rolls, cakes and pastries are made with vegetable fats.

"It tastes just as good, in fact some people have commented that the bread tastes less fatty.

"Many people don't realise that bread contains animal fats and it can be quite difficult for vegetarians to find suitable bread."

Chris has also recruited help from his vegetarian sister Sandra who advises him on recipes including a cheese and egg pie and cheese and potato pie.

Besides vegetarians Chris is also hoping to cater for the local Asian community.

He added: "It isn't just vegetarians who want bread made with vegetable fats.

"I have had a good response from the Asian community and from people who have been worried about the BSE crisis."

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