Master Vegan Pastry at a Professional Level

Free Masterclass for

Ambitious Bakers & Food Entrepreneurs

ready to create world-class desserts with confidence.

7/09/2025- 8pm (AEST)

"The 3 Secret Pillars to Confident, Creative Vegan French Pastry — Without Compromise on Flavour or Technique"

Free Masterclass

7/09/2025- 8pm (AEST Time)

  • Does this sound like you?

    • Do you worry your vegan desserts don’t measure up to professional pastry standards?

    • Are you stuck repeating the same few vegan recipes, without the creativity to design your own?

    • Do you hold back from showcasing your vegan desserts because you’re not confident they look and taste professional?

    • Do gluten-free and allergy-friendly requests leave you feeling limited, unsure how to make them indulgent and satisfying?

    • Have you ever wished you could wow every guest — vegan, gluten-free or otherwise — with desserts that feel truly indulgent?

    • Do you feel like creating vegan desserts is a struggle — expensive, frustrating, or not as enjoyable as it should be?

    • Do you feel overwhelmed by the growing demand for vegan and allergy-friendly desserts — and unsure how to keep up?

You are not alone

“Many bakers and vegan entrepreneurs struggle to master plant-based pastry at a professional level

What if?

  • …your vegan desserts were the highlight of your offerings, leaving customers amazed and coming back for more?

  • …you could create plant-based treats that wowed every guest and built a loyal following?

  • …gluten-free, allergy-friendly, and vegan requests felt like opportunities to showcase your creativity, not limitations?

  • …you felt confident and proud every time you made professional, indulgent vegan desserts?

Wouldn't it be great to have a trusted guide show you how to do it step by step?

Hi, I'm Faustyne

Plant-Based Pastry Chef. Culinary Educator. Advocate for Inclusive Excellence.

Plant-Based Pastry Chef. Culinary Educator. Advocate for Inclusive Excellence.

Hi, I’m Faustyne — a professionally trained pastry chef with over 17 years of teaching experience and a deep love for reimagining classic desserts through a plant-based lens.

I founded and ran my own cooking school, Ma Petite Pâtisserie, for over 10 years, where I taught hundreds of students to create elegant, indulgent, and inclusive dishes — always full of flavour and joy. My background spans teaching at the prestigious Ritz Palace and Ducasse Culinary School in Paris, as well as mentoring aspiring bakers and hospitality students here in Australia.

Now, I’m bringing that experience to ambitious bakers and vegan food entrepreneurs who want to master vegan desserts that impress, delight, and build loyal fans. If you’re ready to break free from bland, basic recipes and step confidently into creative, professional pastry mastery, this program is for you. You don’t need to compromise on flavour, texture, or technique — I’ll show you how