I’m a pastry chef who studied at Le Cordon Bleu in Paris and worked in Michelin-starred kitchens and organic cafes in Dublin. In 2015, I returned to Paris to open Boneshaker, a plant-based bakery that blends traditional pastry techniques with innovative vegan methods. I share my expertise in my cookbooks Donuts, Café, & Good Vibes and Voilà Vegan.