Plantisserie exists to close a gap: whether you're building a plant based brand from the ground up or a conventional restaurant, bakery, or product line looking to add plant-based options, or go fully plant based, the technical expertise to do it well is hard to find.
That's where we come in. Plantisserie is a culinary consulting practice focused on three things: developing plant-based products that actually work at scale, training teams and individuals in the technical craft of vegan macarons, and consulting on menus and recipes that hold up in a real commercial kitchen, not just a home one.
Plant based expertise, for any kitchen ready to serve it
What we do
Product Development
From concept to shelf ready, we help plant-based food brands solve the technical problems that come with formulating without eggs, dairy, or gluten-based crutches: texture, shelf life, and consistency at volume.
Macaron Technique Training
Vegan macarons are notoriously unforgiving. We teach the technique directly, whether you're a home baker trying to finally crack the shell (literally) or a bakery team looking to add them to your case.
Menu & Recipe Consulting
For restaurants, cafes, and product lines looking to build out a plant-based menu or refine existing recipes, we bring the technical and flavor expertise to make it taste like it wasn't an afterthought.
I built Verón Macarons from the ground up, developing plant-based recipes from scratch and scaling the brand to 100+ retail locations nationwide at its peak. Beyond macarons, I've created vegan formulations for cookies, pastries, donuts, and more, solving the technical problems that come with reworking classic recipes without eggs, dairy, or gluten-based shortcuts.
Vegan for over 15 years and vegetarian for life, I bring that same firsthand expertise, recipe by recipe, kitchen by kitchen, to every brand I consult with now. Plantisserie is what that experience became: a practice built on knowing exactly what it takes to make plant-based food work, not just in theory, but at commercial volume, under real deadlines, in someone else's kitchen.
The person behind it
