— Demetra Stamus

I know that some of you may have seen as I have seen reports that vegan is on its way out. I don't think so at all based on what I see in Philadelphia in the vegan restaurants. What I hear from, you know, just from the general public, I think that vegan or plant-based, which some people would prefer to call it, is really going to continue spiraling up, going up. There are more people who are interested in animal welfare. That's one reason people want vegan pastry and baking. Another is allergies to eggs or the cost of eggs or the worry about pathogens in eggs. We don't use eggs and the same thing can be said for milk. So vegan pastries don't have any cholesterol. That is a big selling point. The fact is they have to be delicious, right? I mean, I have had conventional desserts that aren't delicious, so we wanna make things right.