Toni Rodríguez is a pioneer of modern vegan pastry and viennoiserie, “the father of vegan macaron”, founder of the first vegan pastry shop in Europe – Lujuria Vegana.

With this work, which is the result of his experience, extensive research & development and continuous work with plant-based ingredients, Toni is sharing the fundamentals of modern vegan pastry and viennoiserie.

Packed with over 100 plant-based recipes, 500 step-by-step photos, chef’s tips and techniques, in The Vegan Pastry Bible, Toni has included
everything you need to know about modern plant-based pastry in the 320 pages of this book.

His aim is to make vegan pastry accessible, surprising, ethical, creative and fun to any baking enthusiast and professional.

With The Vegan Pastry Bible in your hand you will never have to make compromises on flavour, texture and design of your plant-based desserts.

The Vegan Pastry Bible is organised in 10 Sections:

1. Theory with ingredient understanding & vegan elaborations: understand the role of ingredients in plant-based pastry elaborations

2. Basic preparations: step-by-step vegan recipes for homemade cream margarine, whipped cream, “butter” cream, pastry cream, English cream, gluten-free flour mix, home-made praline etc.

3. Sponge Cakes: learn to create vegan walnut brownie, lemon cake, marble cake, gluten-free apricot cake, banana bread, muffins, financier, etc.

4. Viennoiserie: learn to bake the best vegan brioches, cinnamon rolls, babka, stollen, doughnuts, croissants, berliner, millefeuille, gallette des rois, ensaimada, etc.

5. Breakfasts and snacks: make delicious vegan waffles, blueberry scones, flapjacks, anise rolls, etc.

6. Cookies and shortbread: baking different types of vegan cookies is easy with this book in your hand (honey, chocolate, gianduja, oatmeal). You will find also vegan shortbread recipes (plain, chocolate, sugar-free, gluten-free), pasta frolla, bourdalou tart, crostata, pastiera, polvoron, apple pie, pecan pie, lemon pie, chocolate tart, gateaux basque, etc.

7. Macarons and petit-fours: learn to bake the famous French macarons 100% plant-based, using 2 different techniques: with Italian and French meringue. Chef also shares different types of delicious vegan fillings (chocolate and raspberry, vanilla, pistachio, etc), tuilles, canneles.

8. Chocolate: learn to make home-made vegan white chocolate, “milk” chocolate, chocolate spread, bounty, rocher, truffles.

9. Pastries - step by step vegan recipes of individual cakes and entremets: Peanut Bomb cake, Carrot cake, Coulant, Opera, Sacher, Medovik, Rafaello, Cannoli, Plaisir Sucre, Pistachio Raspberry Dacquoise, Cheesecake, German Chocolate Cake, Raspberry Cake Roll, Buche de Noel, Cherry Galette.

10. Creams, flans and mousses: Tiramisu, catalan cream, pastéis de Belém, classic flan, Parisian flan, hazelnut flan, chocolate mousse.

THE VEGAN PASTRY BIBLE | Fundemantals of Vegan Pastry and Viennoiserie by Toni Rodríguez