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Pastry - Graines de Papilles

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Pastry

This section is dedicated to plant-based and vegan pastry, as well as healthy pastry and any initiative that highlights a plant-based approach in pastry.

Vegan pastry, the recipe of success

March 31, 2022

Maison Michelet, the art of sublimating jam

September 23, 2021

The 2021 Pastry World Cup will be sustainable and committed

September 16, 2021

Guillaume Cuoco launches his plant-based and creative pastry

September 2, 2021

Gourmandise Raisonnée, Frédéric Bau’s reasoned pastry

August 14, 2021

Downright vegetal chocolate!

April 1, 2021

Maison Lenôtre unveils its Nature Garden

March 11, 2021

Zoï, the 100% Lyonnaise plant-based pastry

February 25, 2021

La Maison du Chocolat unveils its new 100% plant-based collections

February 4, 2021

Amatika, the new plant-based grand cru chocolate from Valrhona

January 14, 2021

Plant-based logs invite themselves for a gourmet Christmas

December 3, 2020

Pierre Hermé signs the Fleur de Cassis plant-based log

November 19, 2020

YUMGO Jaune, the 100% plant-based egg yolk substitute

October 29, 2020

Pierre Hermé launches the plant-based Rose des Sables macaroon

October 7, 2020

First plant-based pastry from Artisan Passionné, Mango Vegan creates novelty

August 12, 2020

Eolia Pâtisserie, gourmet plant-based creations

June 25, 2020

Luna Création, the plant-based pastry in lunar colours

April 29, 2020

YUMGO, the 100% plant-based egg white substitute

March 25, 2020

Ladurée launches its first range of plant-based macaroons

March 10, 2020

Land&Monkeys, 100% plant-based guest bakery

March 3, 2020

Pierre Hermé and La Maison du Chocolat create two plant-based pastries

February 25, 2020

A story of love and pastry

July 8, 2019

Maison Landemaine, a bakery-pastry shop in the plants era

June 17, 2019

Les Petites Pâtisseries of Violaine Bergoin

November 28, 2018

Clarisse Flon sets up the plant-based afternoon tea at Café Forty One

October 2, 2018

Linnolat, the innovation of plant-based cover

August 28, 2018

Chou, the plant-based pastry of Linda Vongdara

March 29, 2017