Knowledge Base > Fran Costigan - Equipping the Pastry Kitchen

Equipping the Pastry Kitchen

Fran Costigan - Equipping the Pastry Kitchen

This event was on Wednesday, August 17, 2022 at 1:00 pm Pacific, 4:00 pm Eastern

Not sure about the right tools to have in your kitchen? Spatula-Curious?

Join Chef Fran Costigan as she discusses and shows you her must haves and her like to haves.

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I'd like a healthy go to fruit based cake or cobbler, like "nice cream" is. What's your favorite guilt-free approach?

— Sarah VanderZanden


My guilt-free Approach is I try not to have guilt around eating treats. I treat them as treats. I eat very healthfully. I have a very helpful diet and I save room for a little treat so nice cream would be one. Fruit when you're using dried fruits for example are so the sweetness is so concentrated. You don't have to add any other sweetness cobblers are super easy to make and any time of the year, you know different in the fall be making apple and pear cobblers right now. Very Peach nectarine. I did one recently with fruit. That was just on the cusp of not being okay, and I didn't want to waste it. so You taste the fruit. You want to make sure you know, it might need a little bit of sweetener and it might not need any and then if you are looking for something on the healthier side do and oat. Kind of an oat based crumble on the top and that's a thing to do. We also you know, we do fruit gels Agoura gels. Those have no sugar at all.
Fran Costigan

Fran Costigan

Director of Vegan Pastry