Become an expert in plant-based & gluten-free pastry
I’m delighted to open the doors of a place given over entirely to plant-based, gluten-free pastry. You’ll find courses made with care, to take you towards desserts as beautiful as they are good.
From passionate baker to pastry chef
Since 2021 I’ve had the good fortune to teach plant-based, gluten-free cooking, passing on an approach that respects animals, our health and the planet.
To take this further, in 2025 I qualified as a pastry chef. It was a turning point: it sharpened my technique, fed my creativity and gave real depth to what I share every day.
I love seeking out the best of what nature has to offer. Turning simple ingredients into small marvels is an endless source of joy for me. Through my workshops I want to show you there’s another way to cook: with curiosity, pleasure and kindness — all of it gluten-free and entirely plant-based.
Emmanuelle Grillet-Aubert
What guides my work
Passion
A love of cooking and of sharing it, at the heart of every course
Simplicity
Techniques within everyone’s reach, with no baffling jargon
Kindness
Support tailored to you
Quality
Recipes tested and tested again, with results you can count on
Featured courses
Choose the course that fits what you want to make, and start baking differently
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The Tiramisu Trio
The complete set. Master all three signature tiramisu recipes: Classic, Speculoos and Strawberry. Save €8 with this bundle.
The Classic Tiramisu
Learn to make the traditional Italian tiramisu. Creamy, balanced and irresistible — every secret of this great pastry classic, fully plant-based and gluten-free.
The Speculoos Tiramisu
An indulgent twist on tiramisu, with warm notes of cinnamon. Turn the classic into a dessert of its own.
The Strawberry Tiramisu
A light, fruity take on tiramisu, made for spring and summer. Fold in fresh fruit while keeping the creamy texture the dessert is known for.
The Lemon Loaf Cake
A moist, fragrant lemon loaf, fully plant-based, finished with a glossy icing. A simple, reliable recipe for a bright afternoon bake.
The Black Forest Gateau
The great classic, revisited: cocoa sponge, silky cream, cherries and chocolate shavings. A showpiece entremets, fully plant-based and gluten-free.
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Why not start tonight?
Fifty-three recipes are free to read on the blog, explained step by step, with exact quantities and the moves that matter. Enough to bake today, without buying a thing.