About Vegan Pastry Chef

Sara Kidd

Author, Recipe Developer, Teacher, Food Writer

For almost a decade I’ve been having the most intense love affair with vegan baking.

It happened completely by accident. I whipped up a gluten-free chai cake for someone’s birthday, posted it on social media and the comments came flooding in. Yes, it’s one of those stories. That chai cake recipe is featured in the book if you’re looking to start your journey where I did.

My love of food started when I was 19 and began studying as a chef. However, half way through that love was traded in for the silver screen as I switched from food to film school and landed a career in film and television that lasted 15 years. During that time I discovered veganism. Instinctively, I knew that eventually I would end up living on vegetables so when I was presented with the facts on how our food choices impact animals, humans and the planet it was a no brainer... Read more

It happened overnight. At that age (23) I was headstrong and aimed to be as ‘vegan’ as possible and landed in raw veganism - not eating anything processed, no sugar, no preservatives and nothing cooked above 48°C (118°F). This was at a time when no-one knew what a vegan was, there were no vegan foods like there are today. It was a little radical. I was such a pain in the ass to cater for. My invitations to social events started to decline. I went in search of new friends to share this obsession and eventually discovered the animal rights movement. I found my community. I decided to dedicate my life to inspiring others to consider veganism as a new way of living. It started with events, then I moved into documentaries and finally I found cake. I studied as much as I possibly could, took any course I could find and started my own little cake business which has now evolved into an online community of more than 30K, a popular blog and an online teaching platform, and now this book. For me, cake is the easiest and most joyful way to show people that we can live cruelty-free without ever hurting an animal.

Since then, my passion for vegan baking has intensified. I can’t get enough of it. Writing this book has been pure joy. I love nothing more than creating works of art that you can eat and share with others. The flavour possibilities are endless, the ingredients are always evolving and the vegan baking community is thriving. Vegan baking is the future.
Whatever you can bake, I can bake it vegan.