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Last month, vegan pastry took the spotlight as Pastry Chef Gael Etrillard APAC Pastry Chef for Les vergers Boiron travelled across Brisbane, Adelaide, Sydney, Melbourne, and Perth, sharing a bold new vision of plant-based desserts with chefs, pastry professionals, and industry leaders.

After nine months of research and testing, Chef Gael perfected a unique collection of vegan recipes created exclusively for these events. This creative journey was supported by the support of two pioneering brands:

Les Vergers Boiron, known for their premium fruit purées used by top chefs worldwide, and Yumgo, an innovative French egg substitute tailored for professional use.

With the technical expertise of Les Vergers Boiron and the plant-based versatility of Yumgo, Gael redefined modern pastry, delivering refined, balanced, and visually stunning creations.

Featured creations included:

Pineapple & Kalamansi Tartlet

Coffee & Kumquat Sablé

Fig & Blackcurrant Petit Gâteau

Green Apple, Kiwi, Mint & Olive Oil Verrine

Citrus Gâteau de Voyage

Raspberry & Passion Fruit Spheres

→Download the full recipe booklet here ←

Celebrated by the Culinary Community

From in-house trainings to hands-on workshops and social afternoon teas, each event was designed to showcase the creativity, precision, and techniques behind a 100% plant-based dessert menu without compromising on flavour or texture. Across all five cities, the response was overwhelmingly positive. Chefs praised the originality, finesse, and technical clarity of the recipes many noting how refreshing it was to see vegan pastry approached with such depth and professionalism.

A memorable edition that left a lasting impression… and a lasting taste.