Vignettes: Pastry Chef Anais Galpin

March 26, 2019

Vignettes: Pastry Chef Anais Galpin

I first met Anais two years ago at Montreal Veg Fest. I was nervous because it was my very first vegan festival since I'd launched SOULiers Studio! I remember meeting her so vividly because she and her partner were genuinely interested in my vegan venture and Anais shared her exciting plans to transition away from her career as a lawyer to pursue her passion as a vegan pastry chef. 

The world is so connected these days and as soon as I found Anais on Instagram, I realized the immense talent in creating wonderous desserts that delight the eye and the palate! 

When I reconnected with Anais at Montreal Veg Fest in the fall, I got the idea that I'd like her to be the subject for my first feature in "Vignettes" - my monthly blog post series on inspiring and inspired women who are making a difference in the vegan community. I'm so happy she graciously obliged and took the time out of her busy life to answer a few questions. Here they are:  

Describe your personal style in 5 words or less. Simple and casual, with a French urban touch.

Number of years as a vegan. Hard to tell exactly. I stopped eating meat 5 years ago and since then, I have kept improving my consumption habits towards a cruelty-free way of living. It all started with cutting eggs and dairy from my diet but also buying clothes without animal by-products.

What has been the most challenging thing for you in transitioning from being a lawyer to becoming a pastry chef? Saying goodbye to people I loved to work with and accepting that both these activities are parts of me. Being a lawyer helped me develop super useful skills such as thoroughness, being able to deal with clients' expectations and understanding the legal challenges an entrepreneur could face.

What has been the most rewarding part? When non-vegan people taste my pastries and say that they could never have known that it was plant-based. When these moments occur, I feel that I am exactly where I am meant to be.

What is your dream job? My current job, which is plant-based pastry recipe developer.

What do you see as the biggest vegan or ethical trend right now? Food is an amazing vector to make people shift from meat eaters to vegetarians/vegans. It is a huge challenge because food is a function of habits, culture and history but on the other hand, it also means sharing amazing moments with loved ones. The latter allows vegan people to share with non-vegans a new way of eating and to show them with an open-heart that a plant-based diet is not only possible but also delicious.

What is the craziest myth you’ve heard about being vegan? There are quite a few but I would say that I am always amused when I hear that vegan only eat lettuce...

Most inspiring activist/role model. I love Stella McCartney's work, I find her really inspiring. I always said that I would bake for her one day...

Top 3 things you’d take with you to a desert island. My sunglasses, a straw hat and a good (pastry) book. I could really use some sun and rest right now...

What is your favorite dessert of all time? This is not an easy question! I must say that I have a weakness for strawberry tarts.

What is your hope for the vegan movement in the next 5 years? I truly hope that it spread exponentially and that more and more people understand that the words "vegan" and "plant-based" are synonyms of quality and deliciousness, within a more conscious and responsible world.

You can find Anais on Instagram here but be warned that you will likely be drooling within minutes...happy scrolling! We wish Anais all the success she deserves and look forward to following her new career that can "roll" with the best of the best in the pastry world. 

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