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.

Trailblazing pastry chef Yann Couvreur has a trio of shops in Paris and a string of books, including two for children, to his name. His organic pâtisserie, chocolate, and frozen desserts are guided by his commitment to true seasonality and respect for nature, whether it’s his apricot, almond, and lemon thyme tart, a slice of raisin bread, or his infamous vanilla mille-feuille. Although he is a master of classic French favorites, you won’t find any raspberries in his shops in winter, or artificial colorings or flavorings at any time of year. His strong ethics and sustainable approach have made him a success around the world, with openings in Seoul, Dubai, Miami, and a new pastry school in Paris.