A rose-cardamom flapjack recipe from a duo that’s up to the DIY challenge
Montreal pastry chefs Paulina Korzekwa and Tatyana Abouzeid are releasing their debut cookbook, 'So Good: A vegan and gluten-free cookbook.' The book features over 80 recipes designed for home bakers looking to create vegan and gluten-free desserts. It aims to provide accessible techniques and ingredients for those navigating dietary restrictions.
- ▪Korzekwa opened a vegan and gluten-free bakery in 2017 after being diagnosed with celiac disease.
- ▪Abouzeid transitioned to a vegan lifestyle and joined Korzekwa's bakery in 2021, where they collaborated on recipes.
- ▪The cookbook includes classic desserts like tiramisu and crème brûlée, with a focus on modern baking techniques.
Opening excerpt (first ~120 words) tap to expand
ShareSave for laterPlease log in to bookmark this story.Log InCreate Free AccountSelf-publishing is a tricky endeavour. Making spectacular pastries and other baked goods without gluten or animal products can also be a tricky endeavour.Montreal-based pastry chefs Paulina Korzekwa and Tatyana Abouzeid have mastered both, and are now navigating the release of their debut cookbook called So Good: A vegan and gluten-free cookbook. It begins: “To anyone who found themselves excluded at a party without a dessert option – this book is for you”.Open this photo in gallery:Paulina Korzekwa/SuppliedKorzekwa, who was vegetarian for over a decade, and now considers herself an omnivore, started her career in pastry after a celiac disease diagnosis, opened a vegan and gluten-free bakery called Audacieuse…
Excerpt limited to ~120 words for fair-use compliance. The full article is at The Globe and Mail.
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