Bake and Destroy is over at All Things Cupcake, interviewing Michelle Garcia, powerhouse behind Bleeding Heart Bakery, about her commitment to vegan baking — Garcia is a former vegan who's committed to the notion that vegan baked goods can be just as delicious (if not more so) than those of the dairy-and-eggs variety.
Garcia's commitment to vegan baking began with children: "I know that a lot of children are born with egg and milk allergies; I wanted to be sure that all children could have an amazing birthday cake no matter what." This after her own first-ever vegan birthday cake (a German chocolate version from Chicago Diner) was not exactly worth committing to memory.
As for Bleeding Heart's famous bacon-based baked goods, Garcia doesn't see them being replicated in a meat-substitute-friendly format any time soon: "We tried; it’s just not the same. As a vegan I never enjoyed fake meat and I guess that just followed me."
Vegans Mean Business at The Bleeding Heart Bakery [All Things Cupcake, via Gapers Block]
[Photo: Vegan "Slash" Cupcake, The Bleeding Heart Bakery/Flickr]
