“Voilà Vegan,” written by an American expat patissière in Paris, is a new cookbook on plant-based deserts. The author, Amanda Bankert (a Le Cordon Bleu-trained pastry chef) has taken up the challenge —some might say quixotic—of convincing Parisians that vegan pastries (sans butter and eggs) are as tasty as traditional French patisseries. “When I was studying pastry at Le Cordon Bleu, flaxseed eggs and aqua-faba were not included on the syllabus.” says Bankert. “Yet, in a country that reveres butter and cream, my little vegan bakery is frequently included in lists of Paris’ top pastry destinations.”
Since 2016, Bankert has been the surreptitious purveyor of vegan treats in the world’s most butter-obsessed city. Her Paris dolce vita started with donuts; Bankert brought the first artisanal versions of the stateside delicacy to France with her bakery, Boneshaker, in the 2nd arrondissement. Boneshaker then expanded from donuts, to brownies, to French desserts like macarons and profiteroles—all made without dairy or eggs—and the Parisians who devoured her treats didn’t even notice.
Now, with over eighty-five entirely plant-based recipes, Bankert shares how to make the cakes, cookies and candies that have fooled and enthralled her Paris customers… as well as delightful stories from her kitchen and travels. Using both American and French techniques, she digs into secretly vegan breakfasts like Banana Tarte Tatin French Toast and Pumpkin Cake Donuts; gâteaux de voyage (travel-friendly cakes) such as Signature Salted Caramel & Roasted Peanut Brownies; and classically French pastries, including Crêpes Suzette and Raspberry-Chocolate Macarons. Voilà! Vegan dessert is served.
Boneshaker is located at 86, rue d’Aboukir, 75002 Paris.