WHY VEGAN?
Nanou has been vegetarian for over 20 years but still love cheese too much to become vegan.
Nanou had to learn to cook and bake vegan when one of her children chose to go for a strict 100% plant-based diet.
Cooking and baking vegan was not as easy as Nanou expected:
she could not help but add cheese or cream to flavor a dish, or use eggs in a quiche. But these mischievous additions were a big no no for her vegan son who would rather not eat than break his strict rules.
Fortunately Nanou found many sources to learn over the past 10 years:
Chloe’s Cookbooks became the main reference for fantastic recipes
Oakland is home to a rich list of vegan restaurants from Golden Lotus to Millenium
Online bloggers such as Full of Plants where Thomas shared the recipe of Vegan Praline Chocolates that started this story.
When Nanou started making her own chocolates, she wanted to share them with her whole family. Therefore she went for the common denominator: going exclusively vegan.
There are still a few cakes that are not so easy to bake in a vegan form and that Nanou prefers to offer as non-vegan.
That’s how the business name came up: