Modern Vegan Pastry
by Toni Rodríguez
This 2-day hands-on Level 1 masterclass by Chef Toni Rodríguez, pioneer of modern vegan pastry in Europe, explores innovative plant-based techniques for classic and contemporary desserts.
You’ll learn how to work with vegan butter, egg alternatives, and other key ingredients while applying advanced pastry methods to create viennoiserie, cakes, individual desserts, and macarons, all entirely plant-based.
Throughout the course, Chef Toni will demonstrate techniques for bicolour croissants, brioche, layered cakes, plated-style individual desserts, and flavour-forward macarons, while sharing his approach to texture, balance, and modern vegan pastry.
This course is perfect for pastry chefs, professionals, and ambitious pastry students who want to refine their skills, experiment with vegan techniques, and expand their creative repertoire.
Course Information
July 15 & 16, 2026
2-Day Masterclass
(total 16 hours)
from 9am to 5pm
Odaios Foods Ltd, Magna Drive, Fortunestown, Citywest
County Dublin, Ireland
Combination of theory and practice
Includes lunch, recipe booklet, recipe tasting, certificate and Co-Lab apron
Learn from Experts
Key Features
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All premium ingredients and materials provided, only the finest quality products will be used, ensuring the best possible results.
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In-depth guidance on selecting and using the best ingredients for each recipe.
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Expert instruction: Learn directly from a world-renowned pastry chef.
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Recipe booklet: A collection of bespoke, tried-and-tested recipes.
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Co-Lab apron to take home.
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Your creations: Take home a selection of the items you make during the day.
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Presentation & storage advice: Practical tips on how to present and store your baked goods for optimal freshness and appeal.
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Troubleshooting tips: Learn to identify and fix common challenges in vegan pastry, including texture issues, stability in macarons and doughs, and achieving consistent results with plant-based ingredients.
