The ultimate science-meets-magic guide to plant-based baked goods for vegans who want to have their cake and eat it.

For any vegans struggling to veganize their favorite savory treats, sweets, or desserts, Zacchary Bird is here to take you on a cooking experience like no other.

More than just a cookbook, The Vegan Baker is packed with over 100 recipes for all our baked favorites, made vegan. Whip up cherry pies, chocolate chip cookies, or chocolate cakes without butter, eggs, milk, cheese, and honey.

Learn how to make croissants—yes croissants!—from scratch, with step-by-step photos that show you how to laminate your own pastry. Bake fresh brioche, Japanese shokupan, and other usually dairy-laden breads, or make your own sourdough starter that you’ll love so much you’ll want to keep it by your side (or at least in your fridge) forever.

If you’re feeling adventurous, learn how to make profiteroles, millefeuille, cannoli, and even a croquembouche. Or if savory snacks are more your jam, Zac has recipes for sausage rolls, cornbread, meat-filled pies, scones, and more.

Each recipe is explained with Bird’s signature humor and easy-to-follow instructions. Veganism isn’t about missing out—it’s about getting creative, and with Bird’s ingenuity, baked goods are no longer forbidden.

About The Author

Zacchary Bird is a vegan cookbook author, recipe developer, and social media personality living in Melbourne, Australia. His first full-length published cookbook Vegan Junk Food: A Down & Dirty Cookbook was released in 2020 by Smith Street Books and was called “a real winner” by New Zealand Prime Minister Jacinda Ardern. His follow-up cookbook The Vegan Butcher was the 2021 winner of PETA’s Best Vegan Cookbook.