Plant-based pastry has been a challenging prospect for an industry reliant on butter and cream, but Harrod’s head pastry chef Philip Khoury has proved beyond doubt it is possible to make exquisite cakes without animal products, and without compromising on appearance, flavor, finesse, or creativity. “Plant-based baking almost requires you to forget what you know and start over,” says Khoury, who is unique in bringing his radical approach to a heritage brand. “Vegan recipes require a lot of reformulation and reinvention.” For 2023, his book A New Way To Bake shares some of his sought-after secrets to inspire a new wave of plant-based pastry chefs.
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