The ultimate course for mastering vegan French pastries, this bundle covers everything from flaky croissants and rich pains au chocolat to indulgent danishes, escargots, cruffins, and almond croissants—all 100% plant-based.

Whether you’re a beginner or an experienced baker, this course guides you through every step, ensuring you achieve buttery layers, crisp exteriors, and soft, pillowy centers without any animal products or complicated techniques.

What’s Inside the Bundle:

Vegan Croissant & Pain au Chocolat Course – A step-by-step breakdown of the laminating process, from dough preparation to shaping, proofing, and baking.
Vegan Butter Block Recipe – Make your own perfect butter alternative or use recommended store-bought options.
Frangipanes & Crèmes:
- Almond frangipane
- Pistachio frangipane
- Coconut frangipane
- Chocolate frangipane
- Vanilla crème pâtissière
- Chocolate crème pâtissière
- Pistachio crème pâtissière
- Caramel crème
Fruit Fillings & Ganaches:
- Berry curd
- Strawberry compote
- Mango passion fruit compote
- Apple compote
- Chocolate ganache
- Nutella ganache
Finished Viennoiseries:
- Almond croissant
- Nutella-filled bicolore croissants
- Striped pains au chocolat
- Pains aux raisins
- Pistachio escargots
- Caramel cruffins
- Apple chaussons
- Apricot lunettes
- Fruit danishes
- Classic pains suisses
- Cross-lamination pains suisses
- Pistachio-filled bicolore croissants
- Raspberry-filled bicolore croissants
- Bakewell braid
Ingredient & Equipment Guide – Everything can be made with simple, accessible ingredients—no professional tools required.
Freezing & Make-Ahead Guide – Enjoy freshly baked viennoiserie anytime with expert storage tips.

This isn’t just about recipes—it’s about mastering the techniques that make vegan pastries exceptional. Every step has been refined through years of expertise so you can create flawless, bakery-worthy results at home.

Perfect for: