**next signed copies batch ships October 14th

Zacchary Bird is the vegan butcher, the vegan baker, and the vegan rule breaker. His ultimate guide to plant based baking - ‘The Vegan Baker’ - is finally here. More than just a collection of recipes, this in-depth follow up to the acclaimed ‘The Vegan Butcher’ is packed with 117+ recipes teaching you how to tackle all your baked favourites, turned vegan.

FROM THE BACK: “Welcome to your choose-your-own-adventure vegan baking education.
This book is over-proofed and bubbling over with just about every brilliant technique you ‘knead’ to know, and nifty substitutes you’ll kick yourself for not thinking of first. Your favourite previously egg- and dairy-filled baked goods are no longer out of reach.”

For any vegans struggling to veganise their favourite savoury treats, sweets or desserts, The Vegan Baker is here to take you on a cooking experience like no other. Whip up cherry pies, chocolate chip cookies, or chocolate cakes without butter, eggs, milk, cheese, and honey.

Learn how to make croissants – oui, 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 savoury snacks are more your jam, Zac has recipes for sausage rolls, cornbread, meat-filled pies, scones and more. Each recipe is explained with Zac’s signature humour and easy-to-follow instructions. Veganism isn’t about missing out – it’s about getting creative, and with Zacchary’s ingenuity, baked goods are no longer forbidden.

Publisher: Smith Street Books

Photographer: Emily Weaving

Food Stylist: Deborah Kaloper

Designer: Andy Warren

Shipped from Australia