Hallo Comme Krize runs classes and bakeries while researching vegan & flour-free baking.

I am running a bakery with classes and reservations on the occasion of the start of vegan gluten-free baking, where boyfriends who usually like bread, but have atopic dermatitis where flour, eggs, and dairy products don't fit their bodies, can eat safely and comfortably. While considering taste and quality from an objective perspective, we are continuously researching and developing alternative ingredients to achieve the same taste as a regular dessert even though it is vegan.

Vegan baking is completely different from regular baking, from the ingredients used to the characteristics of the product. Therefore, the material properties and process principles that must be understood are different. Since it's vegan, I want to make it easy to understand the differences and the same points in the larger context of confectionery. There are a lot of ingredients to replace, and the recipe isn't universal, so it can feel a bit tricky before you start, but vegan baking is easier in terms of technology than regular baking, so you can quickly adapt.

During offline classes, I often feel proud when I hear that it was great that students were able to solve their questions about vegan & gluten-free through classes. In Class 101, I would like to share my know-how with more people and help create a healthy vegan culture.

I hope it will be a space where you can enjoy healthy vegan baking while learning the formula and know-how completed through numerous studies, think about a sustainable environment, and share opinions about vegetarianism and health!