Description

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Plant-based sweets adored by even the most discerning pastry lovers, from an American pâtissière in Paris

Since 2016, Amanda Bankert has been the surreptitious purveyor of vegan treats in the world’s most butter-obsessed city: Paris. It started with donuts; Bankert, an American expat, 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 wares didn’t even notice.

Now, with over eighty-five entirely plant-based but still decadent recipes, Bankert shares the cakes, cookies, candies, and drinks that have fooled and enthralled her patrons, as well as delightful stories from her kitchen and travels. Using both American and French techniques, dig 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 treats, including Crêpes Suzette and Raspberry-Chocolate Macarons. Voilà! Vegan dessert is served.

About the Author

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Amanda Bankert is a Le Cordon Bleu−trained pâtissière. An American expat, she spent a decade in Dublin working as a pastry chef at such places as the Michelin-starred Mint Restaurant and specialty coffee pioneer 3fe Coffee. She then worked as the head pastry chef at Le Comptoir de la Gastronomie in Paris. Bankert opened Boneshaker, an entirely plant-based bakery, in Paris’s 2nd arrondissement in 2016.

Praise For…

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"Paris has become un amis (a friend) to vegans, thanks to Amanda Bankert who’s shaken (and baked) delicious things up with her popular Boneshaker Donut shop. In Voilà Vegan, Amanda reveals her favorite Paris-inspired recipes, from Chocolate-Espresso Morning Buns and Spicy Pain d’Epices, to Maple Madeleines and Donut Profiteroles that’ll tempt everyone to start baking with her signature touch of French je ne sais quoi…"—David Lebovitz, professional cook, baker, and New York Times bestselling author
 
"The next best thing to actually being in Paris, Amanda's pastry book makes vegan baking seem not just delicious but also easy!"—Amanda Cohen, James Beard award-winning chef and founder of Dirty Candy
 
“Whether you're a vegan, a dessert-lover, or a Francophile, you will be charmed by Amanda Bankert's Voilà Vegan. The doughnut queen of Paris and American ex-pat shares her story and her surprising recipes for turning your favorite treats into vegan delights.”—Kerry Diamond, founder of Cherry Bombe
 
“I love Amanda’s style! At Boneshaker in Paris, she reels you in with her great flavor combinations, her whimsy and talent, and then she tells you that everything you loved was vegan! Now we can all bake just the way Amanda does. With Voilà Vegan, Amanda has created a guide to all things sweet and plant-based for all dessert-lovers.”—Dorie Greenspan, James Beard award-winner and New York Times bestselling author