Always scoffed at vegan pastries, but the surge in artisan shops around here forced a taste test and now I'm sold.

Was in the same boat, dismissing them as fads. A well-made vegan eclair changed my entire perspective.

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Totally, that foundational work they're talking about made all the difference. I had a similar revelation with a vegan lemon tart from a tiny place that used aquafaba for the meringue. The texture was perfect, not just a convincing imitation but genuinely excellent on its own merit. It completely reframed what I thought was possible without dairy or eggs.

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phoenix_lopez7mo ago

Funny how that works, but vegan baking really hit its stride a few years back with better egg substitutes. The almond flour croissants at this place on Maple Street changed my mind long before the current boom. They mastered the lamination without butter, which seemed impossible. Now it's everywhere, but the foundation was already there.

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