Vegan Cuisine, Bread Making and Pastry Workshops |
ENGLISH FRIENDLY: Our school, courses and workshops are English and Spanish friendly… Read more by clicking here | APTO AL ESPAÑOL: Nuestra escuela, cursos y talleres son aptos para personas que hablan inglés y español… Para más information hacer clic aquí
Take all our Workshops for an introduction to Plant-Based Cuisine!
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Specialty Based Plant Based Cooking Workshops & Classes |
To meet your instructor, click here
Seasonal Workshops | Tofu and Seitan Workshops | French and Alsatian Specialties | Mexican Cooking Workshops | Sushi, Ramen & Asian Fusion Workshops | Appetizer, Breakfast & Brunch Workshops | World Food Workshops
Discover our Plant-Based Cooking Workshops and Classes from January to December 2026:
(Click on each link to see the details of each workshop)
Our workshops listed below, offered on fixed dates, are open to individual participants (please check availability) as well as small groups.
You can also book a workshop on a date of your choice for team building, private events, or larger tourist groups.
Seasonal Workshops:
Tofu and Seitan Workshops:
2- Seitan Workshop: Vegan Charcuterie
3- Seitan Workshop: Street Food!
French and Alsatian specialties:
1- Introduction to French Plant-Based Cuisine
14- Alsatian Specialties Workshop
13- Breton Galettes & Crêpes Workshop
15- Quiches & Sweet Tartes Workshop
16- Apéro Gourmand Workshop: Small Plates, Tapas & Mezzés…
17- Organic & Sourdough Bread Workshop,
25- Bretzels, Malicettes & Kouglof Workshop
Mexican Cuisine Workshops:
5- Introduction to Mexican Cuisine
Sushi, Ramen & Asian Fusion Workshops:
9- Discovering Vegan Makis & Sushi,
10- Sushi Workshop: Nigiri, Futomaki & Special Rolls
11- Ramen Workshop,
Aperitif Workshops, Breakfast & Brunch:
12- California Brunch Workshop,
16- Apéro Gourmand Workshop: Small Plates, Tapas & Mezzés…
World Food Workshops:
18- Burger, Hotdog & Sandwich Bread Workshop
20- Pita Bread & Falafel Workshop,
21- California Scones Workshop
22- Cakes, Muffins & Cookies Workshop
……for an introduction to the pleasures of vegan cuisine, baking and pastry (each workshop is 3.5 hours long). Take them all together, or individually…
1. Introduction to French Plant-Based Cuisine – Discover French Cuisine — the Plant-Based Way!
Introduction to French Plant-Based Cuisine
Duration: 4.5 hours
In the program:
Learn how to create iconic French dishes in a delicious and modern vegan version!
Choose one of our French and Alsatian Speciality Workshops: 1- Alsatian Speciality Workshop, 2- Pretzel, Malicettes & Kouglof Workshop, 3- Christmas Bredele Workshop, 4- Crêpes and Breton Buckwheat Galettes Workshop, 5- Quiches and Sweet and Savory Tarts Workshop, 6- Organic and Sourdough Breads Workshop, 7- Vegan Viennoiserie Workshop.
Join us for a warm, hands-on cooking experience designed especially for international visitors who want to discover French culture through its most cherished treasure: its cuisine!
Prepare a full range of products with us – while discovering the secrets of French gastronomy, all Plant-Based of course!
Cook French classics, reimagined with creativity and respect for the culinary heritage.
Enjoy a tasting of artisanal plant-based cheeses and carefully selected vegan, natural and / or biodynamic wines.
Leave with new skills, recipes, and a fresh perspective on French gastronomy.
Whether you’re passionate about food, curious about vegan cooking, or simply looking for a memorable experience in France, this class is for you.
Workshop available in English, French and/or Spanish depending on participants.
Open to all levels.
This workshop can be transformed into daily modules for a multi-day culinary experience!
Reserve Now!
Reserved for private lessons or groups of 6 participants or more (or for a minimum group fee…)
For more information, Click Here
To Reserve: theveganfoodieproject@gmail.com
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2. Seitan Workshop: Plant-Based Charcuterie – Everything you need to know about seitan, a stunning alternative to meat!
Seitan: Plant-Based Charcuterie
Create a 100% plant-based charcuterie full of character: smoky, flavorful, and delicious.
Duration: 3.5 hours
In the program:
Discover the art of preparing seitan, this wheat-based plant-based alternative to meat invented by Buddhist monks over 1,500 years ago, and learn how to use it in delicious recipes.
- Discover two methods for making homemade seitan:
Starting with bread dough, for a traditional artisanal recipe.
Starting with gluten flour, for a quick and versatile result. - Gourmet Plant-Based Charcuterie:
Prepare a plant-based chorizo with vibrant flavors and a plant-based “turkey ham” that rivals its traditional counterparts. - Express seitan and its variations:
Learn how to make a quick seitan dish, perfect for shredded meats. We’ll cook these shredded meats with a teriyaki sauce and an orange sauce, perfect for a meal.
Tasting and sharing:
We’ll sample our assortment of charcuterie and sliced meats prepared on-site. Each participant will take home their creations to extend the experience at home.
📅 Dates 2026:
· Saturday or Sunday from 10:00 AM to 1:30 PM: · February 22 · May 2 · June 21 · September 12 · November 21 | and Thursday from 6:00 PM to 9:30 PM: · September 17 · October 29
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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3. Seitan Workshop: Street Food
Seitan: Street Food
Learn how to create tasty and versatile seitans to reinvent street food classics in a plant-based version.
Duration: 3.5 hours
This workshop offers a veritable overview of the endless possibilities offered by seitan: varied textures, seasonings adapted to each dish, different shapes and cooking methods… everything is designed to give you the keys to plant-based cuisine that is creative, delicious, and practical.
On the menu:
Satay skewers with Southeast Asian flavors, served with a creamy peanut sauce
Greek-style gyros, marinated and golden slices, served with pita bread and sides
Plant-based hot dogs: perfect for creating competition-level veggie hot dogs, with soft and flavorful sausages, ideal for filling a brioche bun with all your favorite toppings
Plant-based merguez sausages with warm spices, ideal for barbecues or couscous. Each preparation is designed to be easily reused at home, in a quick or elaborate version. Participants leave with their creations, detailed recipes, and a newfound mastery of seitan to enrich their everyday cooking… or surprise someone at their next aperitif.
📅 Dates 2026:
·Saturday or Sunday from 10:00 AM to 1:30 PM: · February 28 · April 19 · June 27 · November 7 · December 19 | and Thursday from 6:00 PM to 9:30 PM: · July 2 · October 1
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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4. Homemade Tofu Workshop – Everything you need to know about tofu… From making it from scratch, to its use in everyday cooking!
Homemade Tofu
Learn how to make tofu from soybeans and cook it in many creative ways every day.
Duration: 3.5 hours
In the program:
its many uses in the kitchen.
- Making homemade tofu:
You’ll learn how to prepare a high-protein soy milk from dried soybeans and curdle it with different coagulants. Once strained and pressed, you’ll make firm tofu as well as silken tofu. - Learn how to cook tofu in all its forms:
Discover the importance of cuts: slices, cubes, strips, or crumbled tofu—each form has its uses. - Create delicious recipes like scrambled tofu, tofu steaks, tofu kebabs, or even crispy cubes perfect for Asian dishes.
Tofu for dessert! : With silken tofu, unleash your creativity by making two light and delicious desserts.
Waste nothing: Because every ingredient counts, you’ll also learn how to transform okara (soybean pulp) into a delicious egg-free plant-based omelet.
Bonus: Take home your homemade tofu, several recipes created during the workshop, and plenty of ideas for making it at home!
📅 Dates 2026:
· Saturday or Sunday from 10:00 AM to 1:30 PM: · March 1 · June 28 · August 23 · September 20 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 2 · April 16 · May 14 · July 8 · October 15 · November 26
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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5. Introduction to Mexican Cuisine: Discover Mexican cuisine: immerse yourself in the authentic flavors of Mexico!
Introduction to Mexican Cuisine
Homemade tortillas, tacos, salsas… everything for a colorful Mexican feast.
Duration: 3.5 hours
In the program:
Real Corn Tortillas:
Learn how to prepare traditional tortillas made from nixtamalized corn, naturally gluten-free and incomparable to store-bought tortillas. A true immersion into the essence of Mexican cuisine!
- Iconic Sauces:
Make the three essential salsas: salsa verde, salsa roja, and salsa Mexicana. You’ll learn how to use Mexican chilies and master the right amount to enhance your dishes without overdoing it! - Tacos:
Prepare several types of typical Mexico City tacos: Tacos al Pastor with a touch of grilled pineapple, and Grilled Mushroom Tacos, our plant-based version of Carnes Asada tacos.
We’ll teach you the art of combining sauces and toppings…
Finally, we’ll finish with a delicious and healthy dessert: a chia seed parfait with exotic fruits, a delicious way to discover the benefits of this Mexican ingredient, the ultimate superfood!
Tasting and sharing:
We’ll enjoy our tacos together on-site, and you’ll leave with enough to make a few more at home…
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · March 7 · April 12 · April 26 · July 12 · August 22 · September 5 · October 18 · November 29 · December 13 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · March 12 · May 20 · November 5
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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6. Mexican Coastal Cuisine Workshop – Vamos a la Playa!
Mexican Coastal Cuisine
Embark on a culinary journey along the coasts of Mexico: fresh and spicy flavors from Baja California to Tulum.
Duration: 3.5 hours
On the agenda:
Embark on a culinary journey through the sun-drenched flavors of Mexican beaches, with our plant-based recipes inspired by the great classics.
- A fresh and aromatic Mexican ceviche made with mushrooms.
- Crispy ceviche tostadas.
- The must-have Baja California Fish Tacos, with a stunning and delicious alternative to fish.
- Homemade salsas and guacamole.
- Homemade tortillas, tostadas, and totopos.
- A mixology session to discover and prepare a michelada, that incredibly refreshing Mexican cocktail.
A friendly and exotic workshop to immerse yourself in the atmosphere of the Mexican coast, while exploring a plant-based cuisine full of flavors!
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · March 8 · April 18 · May 16 · October 24 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · June 11 · September 24 · November 12 · December 3
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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7. Mexican Brunch Workshop – A Morning Feast Revisited!
Mexican Brunch
Enchiladas, molletes, salsas… Cook a complete and gourmet brunch with a Mexican twist.
Duration: 3.5 hours
On the menu: iconic and delicious dishes:
Discover the Mexican ritual of a hearty breakfast, a gourmet and comforting experience, completely revisited in a plant-based version.
- Corn tortillas and frijoles (stewed black beans):
Learn how to prepare these essential Mexican cuisine, which will no longer hold any secrets for you. - Vegetable and black bean enchiladas topped with homemade salsa.
- Plant-based and delicious variations of typical egg dishes like Huevos Rancheros and Huevos Divorciados, with their irresistible sauces.
- Molletes, refried beans served with salsa mexicana.
Tasting and conviviality:
We’ll enjoy this generous and authentic brunch together to start the day off right. Take home ideas and recipes that will allow you to recreate this feast at home!
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · February 15 · March 14 · May 17 · June 14 · July 4 · September 19 · October 25 · November 14 · December 6
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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8. Plant-Based Teppanyaki Workshop – The Art of Japanese Cooking on a Griddle!
Teppanyaki
Immerse yourself in the art of Japanese teppanyaki: miso soup, ginger salad, grilled tofu, fried rice, and matcha ice cream.
Duration: 3.5 hours
On the program:
Discover teppanyaki, the Japanese culinary art cooked on a very high-temperature griddle, and learn to recreate a complete menu worthy of the finest restaurants, in a plant-based version.
- Delicious Starters:
A miso soup enhanced by grilled baby onions.
A house salad with an original and delicious onion and ginger sauce. - Griddle Dishes:
Vegetables and tofu grilled at very high temperatures.
Sauces to accompany the vegetables and tofu.
A aromatic fried rice, rich in flavors and aromas. - Gourmet Dessert:
Finish on a sweet note with a fresh and delicious matcha tea ice cream.
We will taste this complete menu together and each participant will leave with their homemade sauces and a small meal to enjoy at home.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · May 27 · September 23
Reserve soon, space is limited to 12 participants
9. Discovering Plant-Based Maki & Sushi
Discovering Plant-Based Maki & Sushi
Make colorful and delicious rolls: California rolls, mushroom maki, and other creations.
Duration: 3.5 hours
In the program:
Dive into the art of making delicious and surprising 100% plant-based sushi and maki!
- The foundation of successful sushi:
Learn how to cook rice to perfection, then season it to make it glossy, plump, and flavorful. - Homemade preparations:
Make your own pickled ginger.
Prepare surprising and delicious toppings with plant-based ingredients that enhance the flavor and texture of your sushi. - Sushi and maki making:
Together, we will create four varieties, from the simplest to the most elaborate:
- Cucumber Maki
- Veggie Roll
- California Roll
- Oyster Mushroom Caterpillar Roll
Tasting and sharing:
We will taste a few creations on site, then each participant will take home their creation, perfect for treating several guests at home!
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · May 24 · July 11 · September 6 · October 10 · December 12 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · June 25 · July 1 · November 4
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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10. Sushi Workshop: Nigiri, Futomaki & Special Rolls
Sushi: Nigiri, Futomaki & Special Rolls
This workshop invites you to explore the refined world of plant-based sushi through a variety of shapes, techniques, and flavors. Nigiri, futomaki, temaki, specialty rolls… you’ll learn how to create them using meticulously transformed and crafted plant-based ingredients.
Duration: 3.5 hours
In the program:
Braised eggplant nigiri
Spicy tuna temaki: a crispy cone inspired by Californian sushi
Generous futomaki roll with contrasting textures
Miami roll, a fresh and delicious roll
You will discover a palette of plant-based ingredients repurposed from their usual uses and marinated, cooked, smoked, or caramelized to create unique combinations: watermelon, sweet potato, plantain, coconut, chili peppers, avocado, squash, etc.
At the end of the workshop, everyone will leave with all the techniques to create their own elegant and delicious plant-based sushi, as well as a detailed recipe booklet and any sushi left over, ready to be enjoyed at home.
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · May 30 · August 29 · September 26 · November 15 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 9 · May 21 · October 22 · December 17
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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11. Ramen Workshop – The Art of the Japanese Soup
Ramen
Prepare a plant-based ramen from scratch, with homemade broth and a sweet surprise for dessert.
Duration: 3.5 hours
In the program:
Dive into the comforting and flavorful world of ramen, this iconic Japanese soup. This workshop will teach you all the steps to make a complete and delicious ramen, entirely homemade.
- A broth rich in umami:
Learn how to concoct a flavorful broth, the true foundation of any good ramen. - A variety of toppings:
Enhance your soup with toppings that make it a complete meal: tofu, cabbage, corn, mushrooms, onions, and many more. - A homemade spicy oil:
Make a spicy oil that will perfectly enhance your dishes. - A delicate dessert:
End the workshop on a sweet note with homemade black sesame ice cream, both original and delicious.
Tasting and sharing:
We’ll enjoy a complete ramen dish together, and each participant will leave with fresh noodles and something to extend the experience at home.
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · April 5 · April 11 · May 3 · May 31 · June 13 · August 30 · October 4 · October 17 · November 1 · December 5 · December 20 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · May 13 · September 9 · September 30 · November 19 · December 16
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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12. California Brunch Workshop
California Brunch
Head to California for a workshop where we’ll prepare a balanced and ultra-delicious brunch. Simple, natural, and fresh recipes are perfect for hosting or treating yourself.
Duration: 3.5 hours
California Brunch Workshop
On the agenda:
Vitamin-packed smoothie with fresh fruit
Ultra-crunchy granola
Scones
Banana bread
Vegetable omelet and potato chips
Each participant will leave with the recipes, what they didn’t taste on-site, and a good dose of inspiration for a simple, West Coast-style brunch!
📅 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · February 14 · June 6 | and Wednesday or Thursday from 10:00 AM to 1:30 PM: · November 11
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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13. Breton Galettes & Crêpes Workshop
Breton Galettes & Crêpes
Immerse yourself in the world of Breton crêperies and master the art of buckwheat pancakes and sweet crepes.
Duration: 3.5 hours
Included:
During this workshop, you will learn how to prepare authentic 100% buckwheat galette batter, egg-free, according to Breton tradition. Its light texture and authentic taste are based on natural fermentation, which you will learn to recreate at home.
For the filling: a range of plant-based flavors inspired by Breton cuisine to create a complete meal, just like in a crêperie. On the sweet side, you will create a fluffy crêpe batter and a creamy fleur de sel caramel.
The workshop concludes with a tasting of your savory and sweet creations in a warm and friendly atmosphere.
Each participant leaves with detailed recipes, any pancakes and crepes not eaten on site, and all the techniques to recreate these classics at home.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 8 · June 3
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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14. Alsatian Plant-Based Specialties
Alsatian Specialties
Rediscover the essentials of Alsatian cuisine… using only plant-based products, but with all the flavors of yesteryear…
Duration: 4.5 hours
On the menu:
Crispy tarte flambée, sauerkraut with homemade sausages, and bredele: these classics of the Alsatian region are reinvented here in a plant-based version, without compromising on deliciousness. You will learn to reproduce the textures and flavors that give this generous cuisine its charm, while showcasing seasonal, local, and organic ingredients.
This workshop is an opportunity to experience a rich culinary heritage in a new way, with accessible, flexible recipes full of character.
The workshop concludes with a friendly tasting of our Alsatian menu.
The bredele will be taken home… unless they are eaten before the end of the workshop…
Each participant leaves with the recipes and the desire to bring traditions to life in a new way.
Cook French classics, reimagined with creativity and respect for the culinary heritage.
Enjoy a tasting of artisanal plant-based cheeses and carefully selected vegan, natural and / or biodynamic wines.
Leave with new skills, recipes, and a fresh perspective on French gastronomy.
Whether you’re passionate about food, curious about vegan cooking, or simply looking for a memorable experience in France, this class is for you.
Workshop available in English, French and/or Spanish depending on participants.
Open to all levels.
This workshop can be transformed into daily modules for a multi-day culinary experience!
Reserve Now!
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · September 16
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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15. Quiches and Sweet Tarts Workshop
Quiches and Tarts
Learn the essential basics for making delicious sweet and savory tarts.
Duration: 3.5 hours
Included:
In this comprehensive workshop, you will learn how to make the essential doughs and preparations to create delicious and refined plant-based tarts: almond sweet pastry, cocoa sweet pastry, shortcrust pastry, crispy filo pastry base, plant-based pastry cream, almond cream, chocolate ganache, quiche filling, neutral topping, etc.
You will make:
- A generous quiche with seasonal vegetables
- A thin, crispy, flaky tart
- A rustic fruit tart
- A Bourdaloue pear tart
- A rich and melt-in-the-mouth chocolate Guanaja tart
Participants will leave with all the recipes, their creations, and the key techniques to adapt them endlessly according to the seasons and their tastes.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 22 · June 10
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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16. Apéro Gourmand Workshop: Small Plates, Tapas and Mezzes…
Apéro Gourmand
Create a festive, refined, and flavorful plant-based buffet to share!
Duration: 3.5 hours
In this friendly workshop, we will prepare a series of finger-licking appetizers and mezzes: a generous, colorful cuisine inspired by Mediterranean and international traditions. Each recipe is designed to combine aesthetics and indulgence, while being easy to reproduce for future aperitifs with friends or shared meals.
On the menu:
- Mezzes to spread and nibble on
- Hot and cold appetizers
- Small flaky or crispy dishes
- Elegant plating ideas and tips for an appetizing presentation
At the end of the workshop, it’s time to enjoy a tasting around the collectively prepared buffet in a cheerful and relaxed atmosphere.
Each participant leaves with detailed recipes, ideas for creating their own assortments, anything they haven’t tasted on-site, and the desire to combine aperitifs with creativity!
📅 Dates 2026:
Saturday or Sunday from 10:00 AM to 1:30 PM: · June 20 · July 5 · September 13 · September 27 · October 11 · November 28 | and Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 23 · April 29 · July 9
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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17. Organic and Levain Bread Workshop
Organic and Levain Bread
Master the art of natural sourdough bread: rustic, healthy, and full of character.
Duration: 3.5 hours
In this workshop, you’ll discover all the steps to making magnificent sourdough bread at home, using high-quality organic and local ingredients. An immersion in breadmaking that respects living organisms, fermentation times, and flavor.
On the agenda:
- Understanding sourdough: production, maintenance, and daily use
- Mastering all the stages of artisanal breadmaking
- Working with organic flours (wheat, ancient grains, rye, spelt, etc.), mostly sourced from local millers
- Applying a long fermentation process for a nutritious, digestible bread with a crispy crust and complex flavors
Breads made during the workshop:
- Multigrain sourdough bread (wheat, rye, pumpkin seeds, sesame, flax, sunflower)
- Rye sourdough bread, with or without dried fruit
Zero waste: To make the most of excess sourdough, we will also prepare delicious crunchy crackers with einkorn and seeds.
All the steps and recipes have been designed to be easily reproduced at home, without professional equipment or a food processor.
Each participant leaves with their bread, bread dough to bake at home the next day, their crackers, their ready-to-use homemade sourdough starter and the detailed recipes.
Reserve Now!
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 1 · November 25
Reserved for private lessons or groups of 6 participants or more (or for a minimum group fee…)
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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18. Burger, Sandwich Bread and & Hot Dog Bun Workshop – Everything homemade, from the bread to the toppings!
Burger, Sandwich Bread and & Hot Dog
Make ultra-soft buns to create your homemade burgers, hot dogs, and sandwiches.
Duration: 3.5 hours
Included:
Learn how to make an exceptional veggie burger and hot dog, entirely homemade, with authentic flavors and quality ingredients. Discover all the secrets to creating a delicious plant-based burger and hot dog that will delight the eyes and taste buds alike.
- Ultra-soft burger, hot dog, and sandwich buns: Make your own golden and perfectly fluffy buns.
- Prepare plant-based patties rich in flavor and texture.
- Homemade sauces and essential toppings:
- Homemade ketchup
- Plant-based mayonnaise
- Homemade pickles
- And other seasonal toppings to create the perfect burger.
Tasting:
We’ll enjoy a burger on site, and you’ll leave with burger buns and a burger ready to go.
📅 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 15 · June 17
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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19. Bagels & Lox Workshop – 100% Plant-Based and Authentic
Bagels & Lox
Make authentic New York bagels with plant-based cream cheese and vegetable-based smoked salmon.
Duration: 3.5 hours
Includes:
Discover the art of preparing authentic New York bagels during this workshop where everything is homemade.
- Making authentic bagels, poached in water before baking, to achieve their unique texture and inimitable taste.
- Making a creamy vegan cream cheese.
- A stunning plant-based alternative to smoked salmon, to recreate the famous New York sandwich, the Bagel & Lox.
A gourmet and friendly workshop to master an iconic specialty and leave with bagels ready to eat and share!
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · April 30 · December 2
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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20. Pita Bread & Falafel Workshop
Pita Bread & Falafel
Prepare soft pitas, crispy falafels, creamy hummus, and tahini sauce.
Duration: 3.5 hours
In the program:
Immerse yourself in the world of Middle Eastern cuisine with this 3.5-hour workshop, where everything is prepared in-house.
- Making soft pita breads, which naturally expand during baking to accommodate all the fillings.
- Crispy and fragrant falafels made with chickpeas, fresh herbs, and cumin.
- A creamy tahini sauce, savory hummus, and delicious side salads.
- For dessert, homemade pistachio ice cream will finish on a fresh and delicious note.
We’ll taste our falafel on-site, and you’ll leave with dough to make more pita bread at home.
A friendly moment to discover or rediscover the flavors of the Middle East, traditionally plant-based!
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · March 18 · November 18
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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21. California Scones & Chocolate Cake Workshop
California Scones & Chocolate Cake
Immerse yourself in the gourmet world of Californian pastries.
Duration: 3.5 hours
In the program:
- Californian-style scones: soft, golden, to be enjoyed warm or cold. You will learn how to make a light and delicious scone dough, which you will create in several flavors: lemon, blueberry, coffee & walnut, and chocolate.
- Moist Valrhona chocolate cake, topped with Guanaja ganache and sprinkled with cocoa nibs for lovers of high-quality chocolate.
We will taste some of our produce together, and each participant will take home their scones, cake, and recipes.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · February 5 · May 28
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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22. Cakes, Muffins & Cookies Workshop
Cakes, Muffins & Cookies
A 100% gourmet workshop to master some of the great American pastry classics… in a plant-based version.
Duration: 3.5 hours
On the agenda:
Double Chocolate Muffins
New York Chocolate Chip Cookies: crispy on the outside, soft on the inside
Carrot Cake: fragrant, spicy, and topped with a creamy glaze.
We’ll taste our creations together, and each participant will take home their creations and detailed recipes.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · February 12 · June 4
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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23. Plant-Based Viennoiseries Workshop
Viennoiseries
Make an assortment of soft, golden, and fragrant pastries to enjoy for breakfast or snack time.
Duration: 3.5 hours
In this workshop, you will learn how to prepare a brioche dough rich in flavor and texture and how to work it in several ways to easily create superb and delicious pastries.
Included:
- Croissants and Pains au Chocolat
- Delicately Fragrant Cinnamon Rolls
- Snail-Style Almond Brioches
- Pistachio and Chocolate Rolls
Participants will leave with their pastries, detailed recipes, and all the tips for making them easily at home.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · March 5 · June 24
Reserve soon, space is limited to 12 participants
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24. Christmas Bredele Workshop
Christmas Bredele
Immerse yourself in this delicious Alsatian tradition with an assortment of plant-based bredele, just as delicious.
Duration: 3.5 hours
In this welcoming workshop, we prepare several varieties of small cakes emblematic of the holiday season in Alsace. Each recipe showcases delicate flavors, varied textures, and typical regional expertise, adapted to create a generous and refined plant-based pastry.
On the menu:
– KirschSterne: star-shaped biscuit flavored with cinnamon and kirsch
– Swabian shortbread: crunchy biscuits with spicy notes of cinnamon, cardamom, anise, etc.
– Soft lemon and almond cake
– Almond and cinnamon stars: a classic bredele with a macaron-like texture.
Each participant leaves with their own cookies and the detailed recipes.
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · March 11 · December 9
Reserve soon, space is limited to 12 participants
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25. Bretzels, Malicettes & Kouglof Workshop — Plant-Based of Course!
Bretzels, Malicettes & Kouglof
Duration: 3.5 hours
In the program:
Learn how to create iconic Alsatian breads & pastries in a delicious and modern vegan version
Join us for a warm, hands-on cooking experience designed especially for international visitors who want to discover French culture through its most cherished treasure: its cuisine!
Make French classics, reimagined with creativity and respect for the culinary heritage.
Enjoy a tasting of artisanal plant-based cheeses and carefully selected vegan, natural and / or biodynamic wines.
Leave with new skills, recipes, and a fresh perspective on French gastronomy.
Whether you’re passionate about food, curious about vegan baking & pastry, or simply looking for a memorable experience in France, this class is for you.
Workshop available in English, French and/or Spanish depending on participants.
Open to all levels.
This workshop can be transformed into daily modules for a multi-day culinary experience!
📅 Dates 2026:
Wednesday or Thursday from 6:00 PM to 9:30 PM: · March 25 · October 28
Reserve soon, space is limited to 12 participants
To view the Workshop Calendar, Click Here
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| Click below for Class Calendar
Société THE VEGAN FOODIE PROJECT SARL au capital de 5 000€, immatriculée sous le numéro SIREN 928683846 au RCS de STRASBOURG, dont le siège social est sis à 40 rue boecklin 67000 strasbourg , N° TVA : FR 90928683846