Vegan Croissant Course

I’m Clarisse, a French pastry chef with over 10 years of experience in fine dining, Michelin-starred restaurants, and running my own bakery. Over the years, I’ve made thousands of croissants—both for clients and through endless rounds of recipe testing—to perfect a vegan process that actually works every single time. I engineered this process to be completely accessible. You don’t need fancy equipment (not even a stand mixer), years of pastry training, or a background in baking. My non-baking husband took the course and managed to create beautiful croissants on his very first try—despite never having baked a cake in his life. The course is nut-free, relies only on supermarket ingredients you can find anywhere, and is taught in such thorough detail that there’s no room for confusion. Every step has been broken down and tested thousands of times, so instead of worrying if you’ve “done it right,” you’ll move through the process with complete confidence. This isn’t just another recipe you’ll find online. It’s a foolproof system that takes the mystery out of laminated dough and puts artisan-level vegan croissants within reach of anyone, anywhere. What’s Inside the Course Step-by-step video lessons – Follow me in real time, with close-up demonstrations of every stage of lamination and shaping. Detailed course handbook – Recipes, process breakdowns, timelines, and troubleshooting tips so you always know what to do next. Vegan butter block recipe – My perfected formula plus recommended store-bought options that actually work. Ingredient & equipment guide – Everything is made with simple, accessible ingredients and tools you already own. Freezing & make-ahead guide – Stock your freezer so you can enjoy fresh croissants any time. This is the most complete vegan croissant course available. If you’ve been let down by store-bought pastries or confused by vague recipes online, this will finally give you the clarity, skills, and results you’ve been craving. No guesswork.