Bon appétit! Ma Petite Pâtisserie teaches Canberrans to be a little sweeter (with a plant-based twist)

When you think of French patisserie, there are probably a few ingredients that come to mind, like butter, cream and eggs.

So it might surprise you to learn that there is a vibrant movement of pastry chefs who are turning to plant-based techniques to revolutionise traditional desserts.

In Canberra, this movement is led by Faustyne L’Hostis, a French pastry chef and teacher who is teaching Canberrans how to make traditional French pastries in a non-traditional way at Ma Petite Pâtisserie.

Faustyne always had a passion for pastry, but early experiences of gender discrimination in the industry led her away from culinary study. But even after three degrees in linguistics and teaching, Faustyne couldn’t stay away from pastry. She has studied with some of the most well-regarded pastry chefs in the world and even taught pastry classes at The Ritz and the Ducasse Culinary School in Paris.

But when her daughter developed an allergy to the protein in milk, Faustyne started to rethink her approach.

“I thought, if this is making my baby sick, then I have to change,” Faustyne told Region.

“People think it’s hard [to make vegan desserts], but it’s actually very easy to make patisserie without dairy and eggs, and it’s a lot easier on the tummy.”

Learning from and working with internationally renowned chefs like vegan pastry expert Toni Rodriguez in Barcelona and health-focused Johanna Le Pape in France has given Faustyne a solid foundation to convert all kinds of recipes to be dairy, egg and gelatine-free.

“I don’t use expensive or unusual ingredients. I am using things you would find in your pantry at home or any regular supermarket,” Faustyne explained.

“I created all my recipes myself. Everything is my creation. And at the end of the day, as long as it’s delicious, people don’t really care if it’s vegan.”

Having tasted Faustyne’s desserts for myself, I can confirm that they are genuinely delicious!

A 2012 working holiday brought Faustyne and her husband to Canberra, and they fell in love with the city. In 2014, they came back for good. Faustyne first started doing small classes in their tiny apartment but has recently taken over a kitchen in Manuka for her own atelier (workshop space). If you’d like to learn the secrets of vegan desserts, Ma Petite Pâtisserie offers classes focussing on classic French desserts.

Faustyne’s upcoming millefeuille classes include lessons in making vegan butter, puff pastry, and vanilla diplomate cream to create a delicate layered dessert over three hours. Everyone is able to taste and appreciate the dessert on the day and will go home with a four-person serving, as well as the recipe and confidence to recreate the dish again at home.

For the school holidays, Faustyne draws on her school-teaching experience to work with kids in her Bake and Create workshops. Kids work together in the morning to make a delicious chocolate royale cake with hazelnut praline, chocolate sponge, mousse and chocolate decorations. In the afternoon, kids build on their piping skills by creating works of art with a visual arts teacher.

You can also book Faustyne for team building, private classes or corporate events.

Faustyne explains that many of the participants in her classes are vegan or plant-based, but not everyone. Some have allergies or want to learn to cook something new for family and friends.

She says participants often start as strangers but leave as friends.

“I want to bring people together, and food is the best way to do that.”

Faustyne can occasionally be found at the Southside Farmers Market or other special events. She dreams of giving up her teaching day job to run a cafe with her husband, who is also a baker.

The future is looking pretty sweet.

Find out more about Ma Petite Pâtisserie and book a workshop on their website, or follow them on Facebook or Instagram.