Anaïs Galpin, born and raised in France, had a sweet tooth from the start. Since early childhood, she held a special place in her heart for tarts, clafoutis and other classic French pastries. Her law studies and life in Canada first led her to begin her professional career practicing intellectual property law in Montreal.
However, Anaïs wanted more opportunity to exercise her creativity through her culinary expression. Inspired by the necessity for a more compassionate way of making and consuming baked goods, she began her journey in plant-based pastries. Self-taught and curious, she started with traditional French recipes, turning them fully plant-based by re-defining the classical bases, such as butter, pâte sucrée, pastry cream, meringue and whipped cream.
In the summer of 2019, she had the amazing opportunity to be involved, in collaboration with American chef Matthew Kenney, in the implementation of a plant-based menu for Maison Ladurée in Beverly Hills, California. She is currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.
Her vision and aesthetics are influenced by the modern French pastry; she leans towards a minimalist and simple presentation, allowing for a surprise element within the complexities of the pastry’s recipe.
Anaïs has inspired the confidence of several renowned culinary institutions, chefs and bakers, including Maison Ladurée, Matthew Kenney Cuisine, Quebec pastry chef Patrice Demers and Matt Adlard. Her work has also been mentioned in several publications, including the Journal du Pâtissier, La Presse, VegNews magazine and the Forbes website.