welcome to a new era of veganism where the very best bakes you've ever had come from your own kitchenÂ
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We can all agree, vegan options have come leaps and bounds recently and yet.... there's one area that is still lacking.Â
One where they still think a fruit salad or a sorbet is a 'fine' option and when they say 'vegan pastry' they mean a slightly soggy square of puff pastry with jam on top.Â
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I have been creating vegan patisserie and pastries for an entire decade. I'm a certified French pastry chef and I've worked in dozens of luxury hotels, restaurant and pastry sections with Michelin star chefs or serving celebrities in St Barths.
When I set my mind to tackle vegan croissants I never wanted to create 'an option'Â I wanted to make an incredible, amazing pastry, with the buttery layers, crunchy crackling top and soft comforting pillowy centre. The best croissant I had ever made, that also happened to be vegan.Â
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BEGINNER FRIENDLYÂ -NO NICHE INGREDIENTSÂ - WORLDWIDE BUTTER RECS + BUTTER BLOCK RECIPE - FREEZING GUIDE - NO KNEAD - NO FANCY BAKING EQUIPMENT
When I nailed the initial recipe a whole business was built on it, the ultimate vegan pastry wholesale bakery that would supply shops all over the UK…
And then Covid happened.
And I’m so glad it did because it didn’t feel right to manufacture this or sell my recipe as some kind of trade secret.
I realised that if I wanted as many people as possible to have access to mind-blowing vegan baked goods what I needed to do was adapt and share that process.
So I got to work, removed the fancy mixers to created a recipe that anyone could make by hand at home, removed the fancy wholesale margarine or niche binder so that anyone anywhere in the world could have a freshly baked pain au chocolate, simplified the process, made it more time efficient, and then:
I created a detailed step by step guided course with every tip you would ever need to become a pastry god even if you’d never baked a cake beforeÂ
...and after all of that I made my finance husband who cannot bake to save his life take the course, so I could truly gage if a complete beginner could make vegan croissants from scratch.
Here are his pastries:
I could have never imagined the impact this course would have, people RAN to grab it and implement it as soon as I put it out and immediately my inbox got flooded by messages...Â
Since then I’ve updated and upgraded the course a few times, as thousands of people took it I got to hear every piece of feedback and include any tip that would help everyone get the perfect croissant no matter their kitchen, equipment or the temperature in their region of the world.
From rural parts of Canada to Hong Kong or tiny islands in the middle of the ocean, this course has not only been taken all over the world in all sorts of kitchens from Architectural Digest spreads to student accommodations with wine bottle used as rolling pin, it has been ADOPTED.
The students who take this course now make pastries regularly, have a freezer stash or a Sunday croissant ritual…
HERE ARE THE PICTURES THEY SEND ME WEEKLY:
MAKE YOUR FIRSTÂ CROISSANTS THIS WEEKEND !
THIS COURSE HAS BEEN MY BESTSELLING PRODUCT FORÂ YEARS BUT FROM THE 15TH OF JUNE 2026 IT WILL NO LONGER BE AVAILABLE TO BUY
(PLEASE NOTE YOU GET LIFETIME ACCESS TO THE COURSE ONCE BOUGHT)
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