This class price will increase to $1100 on January 1. Take advantage of the presale now!

Join internationally renowned pastry chef Richard Hawke for a hands-on, three-day exploration into the world of plant-based pastry. This course is designed for professional bakers and pastry chefs looking to expand their offerings with inclusive, allergen-conscious, and innovative products—without compromising on flavor or texture.

What You’ll Learn:

• How to work with plant-based proteins to effectively replace eggs in pastry applications
• Techniques for creating a variety of pastries including:
  • Tea cakes and cookies
  • Opera cake
  • Fruit tarts and frangipane tarts
• How to adapt recipes to meet dietary needs with gluten-free, nut-free, and traditional options

Chef Hawke will guide you through streamlined methods that integrate seamlessly into your existing production, helping you elevate your pastry line with efficient, market-ready solutions.

This class is suitable for professional bakers and pastry chefs looking to expand their allergen-aware repertoire and skillset