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Book, Voila Vegan

Book, Voila Vegan

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Plant-based sweets adored by even the most discerning pastry lovers, from an American pâtissière in Paris


Amanda Bankert is a Le Cordon Bleu−trained pâtissière. An American expat, she spent a decade in Dublin working as a pastry chef at such places as the Michelin-starred Mint Restaurant and specialty coffee pioneer 3fe Coffee. She then worked as the head pastry chef at Le Comptoir de la Gastronomie in Paris. Bankert opened Boneshaker, an entirely plant-based bakery, in Paris’s 2nd arrondissement in 2016.


“Paris has become un amis (a friend) to vegans, thanks to Amanda Bankert who’s shaken (and baked) delicious things up with her popular Boneshaker Donut shop. In Voilà Vegan, Amanda reveals her favorite Paris-inspired recipes, from Chocolate-Espresso Morning Buns and Spicy Pain d’Epices, to Maple Madeleines and Donut Profiteroles that’ll tempt everyone to start baking with her signature touch of French je ne sais quoi…”—David Lebovitz, professional cook, baker, and New York Times bestselling author
“The next best thing to actually being in Paris, Amanda’s pastry book makes vegan baking seem not just delicious but also easy!”—Amanda Cohen, James Beard award-winning chef and founder of Dirty Candy
“Whether you’re a vegan, a dessert-lover, or a Francophile, you will be charmed by Amanda Bankert’s Voilà Vegan. The doughnut queen of Paris and American ex-pat shares her story and her surprising recipes for turning your favorite treats into vegan delights.”—Kerry Diamond, founder of Cherry Bombe
“I love Amanda’s style! At Boneshaker in Paris, she reels you in with her great flavor combinations, her whimsy and talent, and then she tells you that everything you loved was vegan! Now we can all bake just the way Amanda does. With Voilà Vegan, Amanda has created a guide to all things sweet and plant-based for all dessert-lovers.”—Dorie Greenspan, James Beard award-winner and New York Times bestselling author

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