Rodolphe Landemaine stood in his pâtisserie inspecting the rows of traditional lemon meringue tarts and cream pavlovas. “In France, cakes have to be visual,” he said. “I had to produce something that didn’t just taste amazing but looked elegant.”
The display – from apple tarts to almond-chocolate croissants – resembled any other sumptuous Paris bakery, with one difference: it was all vegan.
