Curious about plant-based baking but unsure where to start? This beginner-friendly class breaks down the fundamentals of creating delicious, comforting desserts without dairy, eggs, or refined sugar. We’ll dive into the science behind plant-based substitutions and show how to make flavorful cookies, loaf cakes, and pie crusts using accessible…
Curious about plant-based baking but unsure where to start? This beginner-friendly class breaks down the fundamentals of creating delicious, comforting desserts without dairy, eggs, or refined sugar. We’ll dive into the science behind plant-based substitutions and show how to make flavorful cookies, loaf cakes, and pie crusts using accessible ingredients and thoughtful technique. Perfect for anyone looking to bake more inclusively—whether for dietary needs or creative exploration.
What to Expect
- Demonstrations and discussion of egg and sugar alternatives, plus tips for gluten-free baking
- Hands-on baking of cookie and loaf recipes with demonstration of pie crust variations
- A detailed recipe packet and baked treats to take home
- Soft drinks included; additional beverages available for purchase
Please let us know about any additional allergies at checkout. This class is dairy-free and egg-free. We are not able to accommodate gluten-free allergies in our flour-filled teaching kitchen.
Who This Course Is For
- Home bakers, sweet tooths, and allergy-conscious eaters — all skill levels welcome.
What to Bring
- Curiosity and a sweet tooth! Aprons, course materials, and ingredients are provided.
Recipes
- Chocolate Chip Cookies
- Banana Bread
- Short Sweet Pastry (for tarts, pie crust, or crostata)
Meet Your Instructor
Joanne Collins’s passion for food began early, leading her to restaurant kitchens at just 15 and formal chef training soon after. She studied at The New York Restaurant School at 18 and later honed her skills in artisanal bread baking at the Institute of Culinary Education in 2021. To deepen her commitment to a plant-based lifestyle, she earned a diploma in Plant-Based Cuisine and Pâtisserie from Le Cordon Bleu in London.
Today, Joanne shares her love of bold, flavorful food by inspiring others to explore creative plant-based cooking and baking.
