A new wave of elegant, plant based indulgence is arriving this summer as acclaimed pastry chef Danielle Maupertuis prepares to launch her highly anticipated second book, VEGANISSIMA – Vegan and gluten-free afternoon teas, ahead of its official release on the 28th of July 2026.
A follow up to her debut recipe book Vegans Deserve Better Than a Fruit Salad, this new collection of stunning recipes marks an evolution in Danielle’s work – original and luxurious creations that everyone can bake and enjoy.
With decades of experience worldwide at 5 Star hotels and restaurants Danielle has become known for her leading approach to vegan baking – combining professional creations with artistic flair.
Her work challenges outdated perceptions of vegan desserts, proving they can be every bit as beautiful, indulgent and sophisticated as their traditional counterparts.
The book features a foreword from prominent vegan advocate Heather Mills, who praises Danielle’s dedication and creativity:
“This book is for anyone who wants to bake with care for their health, for the planet and for the animals.”
Chef Danielle says:
“I often say I was baptised in chocolate growing up in Belgium where pastry is part of everyday life. With VEGANISSIMA, I wanted to bring together that love, the precision of classic pâtisserie and the creativity of vegan baking to create recipes that everyone will enjoy.”
VEGANISSIMA is a delicious journey through themed vegan and gluten-free afternoon teas inspired by seasonal celebrations and cultural moments. From Halloween and Christmas to Valentine’s Day, Easter and Mother’s Day, each chapter presents stunning recipes that tell a story.
VEGANISSIMA also celebrates the diversity of plants, herbs, flowers, spices – and even vegetables – in vegan pastry, putting these ingredients centre stage. Flowers and vegetables are no longer supporting characters – they become the stars of the plate.
VEGANISSIMA also takes on the challenge of proving that gluten-free pastry can be just as delicious and look fantastic. That’s why every recipe in this book, sweet and savoury, is 100% gluten free.
Home and professional bakers will discover the art of revisiting a dessert, exploring unexpected savoury treats – including chefs secrets and top tips.
As Danielle explains, each creation begins as a simple idea before developing through a creative process into a unique, delicious vegan friendly dessert.
Danielle proves that there is no need for eggs, dairy or animal products to create exceptional patisserie.
With decades of experience and a growing reputation for her luxury vegan afternoon tea experiences and chef training, Chef Danielle is at the forefront of home vegan baking.
