Pastry making is one of the oldest and most popular arts in the country of France, and a new wave of vegan chefs is continuing the tradition minus the animal products. Although pastries traditionally were centered around eggs, butter, and cream, the new generation of pastry chefs is reinventing the classics.
A pâtisserie owner named Rodolphe Landemaine makes delicious pastries from apple tarts to almond-chocolate croissants to traditional lemon meringue tarts and cream pavlovas. And it’s all vegan!
“When I then became a vegan myself, people thought I was joining a sect, really in France, they looked at me and said: the boss is weird, he’s gone crazy,” Landemaine told The Guardian.
Landemaine decided that more people in France would go vegan if there was more to offer. He thought, “Don’t bin the classics, keep them, but simply bring French pâtisserie into the 21st century.”
That’s when he launched his vegan pâtisserie and bakery, Land and Monkeys. Although he opened his shop right before the COVID-19 Pandemic, his shop came out on top, and he now has six shops in Paris and another opening in September. Landemaine says that usually, his customers don’t know right away that everything is vegan.
“People decide it’s good, and only after that can you approach the issues of ethics and environment as the cherry on the cake,” he said. “If it doesn’t taste good, people won’t be open to those ideas.”
The new wave of French vegan pâtisserie is not only marketing to vegans, but they are aiming to recreate classics for them to taste better than the original version. Check out Land&Monkey on Instagram to see their mouthwatering goodies!
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