Vegan Cakes from Mansfield Park
I myself have been living vegan for a long time. That's why I also make purely plant-based baked goods. I make and eat only these and therefore think that I am more qualified to produce a good vegan product than companies that offer vegan options just because there is a certain demand.
It started at Mansfield Park with cakes and cinnamon rolls that we sold at markets. That was exhausting and not very lucrative. Also because everyone believes they can make cinnamon rolls. More on that in another post. So, Mansfield Park reoriented and focused on cakes. With a lot of perfectionism, I always try to produce a better product. My recipes are not set in stone, and that's why they are continuously refined. To be able to offer an excellent product. To be able to convince the critics.
Because I still remember how cakes and other pastries taste with animal products, how airy a biscuit with ten eggs is, and I am aware that this is not possible in vegan. Purely plant-based cakes are not comparable to biscuits. That would be deceitful. That's why I make "simple" cakes for the cakes with variations of creams, fruit compote, and mousse, which can keep up in consistency and taste - and are also better for the environment. This has also been known for a while: Factory farming makes a significant contribution to climate change and due to the overpopulation of our wonderful planet we inhabit, a predominantly plant-based diet must be adopted. I believe that I am helping, yes, making my contribution. By showing my customers that it is possible without eggs, milk, and gelatine. But above all, I am grateful for every customer who chooses a cake from Mansfield Park. And if you "customer" are reading this, then know that you are doing something good!