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Vegan Gastronomy GERBET Vegan Macaron Mix Selected by Ladureé French

Macarons

Las Vegas, NV, July 28, 2019 --(PR.com)-- The world leading fine French Pastry bakery and sweets
maker, Ladurée of Marcq-en-Barœul, France has selected Vegan Gastronomy Culinary Academy as
“the engine” behind its Vegan Macarons. Founded in 1862, Laduree is one of the world's best-known
premier sellers of the French Macaron, 15,000 of which are sold every day. In a quick and rapid
acceptance of the world demanding vegan options Laduree evaluated and choose the world's leading
vegan cooking academy's approach of using potato protein and pine tree cellulose to making vegan
macarons. The vegan cooking school expanded in 2018 to create a “behind the scenes ingredient
company” called Free From That. Vegan Gastronomy announced that is has recently begun shipping
volume shipments to Laduree's vegan pastry factory in Beverly Hills, California which has been designed
to be the vegan center for the famous Laduree of France.

“It took us a few years to perfect what was behind making the perfect Macaron texture, ultimate neutral
taste, excellent stability and ease of crafting this culinary art piece in all types of environments,”
commented Manuel Lynch, CEO of the world's leading Vegan Gastronomy Culinary Academy. “It was
our focus 3 years ago to be the egg-free solution provider around the world and today we are realising our
efforts, we have functionally replaced all functions of the egg.”

Vegan Gastronomy, a Las Vegas, USA headquartered company has its leading chef training center and its
product development team located on the island of Mallorca Spain in the middle of the Mediterranean
Sea. The academy leads the world in showing people both in person and online how to make the world's
10 most difficult pastries to make including: Macarons, Choux Pastry Eclairs, Soufflé, Creme Brulee,
Tiramisu, Lemon Meringue Pie, Baked Alaska, Baklava and Strudel with handmade paper thin filo
pastry, multi layered sponge cakes like Black Forest, French Entremet patisserie style mousse cakes
coated in shimmering glazes one can see their reflection in, and Millefeuille slices like Napoleons, all
without eggs, and all at a lower cost than using eggs.

“I have witnessed an incredible growth for what we do,” stated Jessica Mckenzie, the founder of Vegan
Gastronomy's product division Free From That. “We have taken a big company approach and a
mainstream focus to what we do and we have been able to put together the most interesting products in
unforeseen ways to make the perfect textures and mouthfeel for both our students and companies wanting
to veganize popular dishes.”

The company recently introduced its GERBET Macaron Mix product line which combines years of trial
and error and clever gastronomic engineering to develop a solution to seamlessly replace egg whites,
commonly used in Macarons. The product name honors Claude Gerbet, one of the people who claims to
have invented the Paris Macaron. The other is Pierre Desfontaines, of the French pâtisserie Ladurée,
credited with its creation in the early part of the 20th century. Originally called the "Gerbet" or the "Paris
macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its
creation in the early part of the 20th century. French macaron bakeries became trendy in North America
in the 2010s.

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“From Pine Tree Bark, to Locust Beans native to the Mediterranean Island, to advanced versions of
Potato Proteins, my team has developed a powdered mixture that Laduree and other Macaron
manufacturers in Paris, USA, Japan and Hong Kong will use to embrace the modern vegan age,” stated
Stephanie Prather, Founder of Vegan Gastronomy. “We are thrilled to be the 'engine' behind so many
different leading companies embracing adding vegan versions of their product. We are here to help build
the perfect products.”

Vegan Gastronomy Culinary Academy is the world's leading Vegan cooking academy and now also the
world's top Vegan pastry academy. Having trained over 3500 students in person and or online in the last 5
years, the hands they have touched and inspired have created some of the most amazing vegan dishes that
leave the customer sitting there saying, “wow, this is better than the conventional recipe!”

For information on Vegan Pastry or conventional cuisine training in person or online visit
www.VeganGastronomy.com. For sample sizes of the leading products the academy has developed see
https://www.vegangastronomy.com/essentials/.

About Vegan Gastronomy

Vegan Gastronomy LLC


Las Vegas, NV USA
Tel + 1(702) 425-4326
info@vegangastronomy.com
www.VeganGastronomy.com

Vegan Gastronomy Culinary Academy


Mallorca Island Spain
Tel + 34 673 184 928
https://www.vegangastronomy.com/courses

Vegan Gastronomy Free From That


Mallorca Island Spain
www.FreeFromThat.com
info@freefromthat.com

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Contact Information:
Vegan Gastronomy
Manuel Lynch
+34 673 184 928
Contact via Email
www.VeganGastronomy.com

Online Version of Press Release:


You can read the online version of this press release at: https://www.pr.com/press-release/790817

News Image:

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