Baking and cooking school

Vegan Baking: Pastries

with Miriam Monari

Fat, protein content, moisture… when veganizing baking recipes, it’s often not enough to simply replace animal products like eggs or butter with substitutes. In this course, Miriam Monari will teach us the fundamentals of the science behind successful plant-based baking, using patisserie as an example: tarts, cakes, meringues

Together, we’ll examine the roles animal ingredients play in dough and how plant-based alternatives can be strategically used to influence texture, moisture, flavor, and shelf life. In addition to hands-on practice, the course provides a fundamental understanding of how to veganize animal-based recipes in plant-based baking.

All dates