A softer moment, made from the familiar

What gives a familiar pastry its texture? Which combination of plant-based fats can create it? And how should they be emulsified so the batter becomes smooth and stable?

These are some of the questions I ask before I begin crafting my plant-based version.

Across our first four drops, we have shared cookies, banana loaf and champorado.

They may not be what one expects from a pastry chef. Nothing extravagant. Nothing too fancy.

That was intentional.