When chefs like self-taught Jérôme Raffaelli begin to break rules and develop new ways to make outstanding products, it makes the pastry industry stronger. A pioneer in plant-based pastry, in 2018 Raffaelli opened the first 100% vegan bakery in Marseille with co-founder Kévin Yau. But Oh Faon!’s ethics go far beyond veganism; all its products are rooted in the region, using seasonal fruits from within 25km, and the chocolate and flour is organic and made in France. The result? Healthier, flavorful pastry firmly rooted in the local culture, perfectly expressed in ‘Balade en Garrigue’, a take on pine nut tart made with almond cream, pine nut praline, and rosemary-infused cream.
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