Plant Powered Magazine Feature
I sat down with my fellow vegan pastry chef and friend Danielle Maupertuis from Free from Desserts, and chat about our origin stories and why we do what we do. Danielle was a vegan pastry chef turned vegan pastry chef when she was sick of the limited options of desserts for vegans. She decided to experiment with vegan ingredients and create her own recipes. She is also a published author, her cookbook Vegans Deserve Better than a Fruit Salad is one of the few vegan pastry cookbooks with a professional approach (and the title says it all!).
She started writing for Plant Powered Magazine and asked to interview me as she was interested in talking to a new generation of plant-based chefs. Of course, I said yes; not only am I always open to sharing my store and passion for plant-based desserts but I absolutely adore Danielle!
We chat about my journey, experience and challenges over the last three years in launching my business and I also provide a recipe in there as well! If you’re interested in learning more, this issue is free; you can view it at the link below.
Thank you Danielle and Plant-Powered Magazine for the feature; I am so grateful for all your hard work!