Plant-based pastry project
Recipe development
and innovation
LOBA PÂTISSERIE
"I believe the future of pastry is plant-based and I'm happy to be involved in this change, curious to see what is coming next.”
Vegan food and pastry have been often associated with healthy unprocessed foods while other visions were not well represented. My aim is to show that high-end vegan pastry is possible and competitive – giving chefs and businesses the tools to grow and develop new traditions.
Working with only plant based products offers many advantages: it’s more ethical and sustainable, and also far more inclusive for clients with different necessities.
Oftentimes chefs want to highlight quality ingredients in their desserts, without overpowering them with secondary ones – such as butter and eggs.
All great reasons for an increasing number of professionals to explore plant-based pastry.