Flaky, rich, and totally dairy-free—vegan pastries are having a moment. But this isn’t just about cupcakes with almond milk. It’s about a global shift in how we satisfy our sweet tooth. In this episode of Let’s Talk Vegan, host Michael Princeton explores the fast-growing vegan pastry market, now valued at over $336 million and projected to nearly double by 2035. From coconut oil croissants in London cafés to mochi-filled buns in Seoul, plant-based baking is going big—and it’s not just for vegans anymore. We break down: – What’s behind the 6.5% annual growth rate in vegan pastries – How clean-label, egg-free desserts are attracting health-conscious and flexitarian consumers – The rise of innovative ingredients like aquafaba, flax eggs, and lupin protein – How global brands and small patisseries are reimagining indulgence without compromise 🎧 Hit play to find out why vegan pastries are redefining dessert culture—one cruelty-free treat at a time.

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