Breaking barriers in the industry with Pastry Chef Piper

Piper is known for her decadent plant-based creations.

While dining at Foglia, a plant-based restaurant in Bristol, guests following their meal with a delicious molten lava cake or chocolatey sea salt cookies will be surprised (and impressed) to learn the dish was prepared by Piper McAloon, a recent high school graduate. 

Working as the pastry chef of Foglia and also filling cake orders for Basil and Bunny, another plant-based restaurant in Bristol, Piper is proving that anything can happen with hard work, dedication, and perseverance. 

Piper shares her path to pursuing her passion, her tips for baking plant-based, and favorite desserts. 

What inspired you to get into pastry and baking?

I’ve been baking since I was 10, inspired by cooking shows like Georgetown Cupcake. Initially, I wanted to open a cupcake store but later expanded to baking everything. I started taking special orders a few years after that.

Are you a vegan? When did you become plant-based?

Yes, I've been vegan for 3 years and was vegetarian for 5 years prior. Meat didn’t sit well with me, and I’ve always loved animals. A dairy intolerance and eventually cutting out eggs helped me gradually transition to fully becoming vegan.

How did you start working with Foglia and Basil & Bunny?

I initially inquired to be a waitress at Foglia. After meeting and sharing my experience in baking with Peter Carvelli, owner of Foglia, he decided to hire me to be his Pastry Chef. I've been with them for over two years. I also bake cakes and cupcakes for Basil & Bunny.

What is the most challenging and rewarding part of making plant-based pastries?

The essential ingredients used for baking sometimes have a different reaction or end result when they’re made with plant based ingredients. For example, I went through a long trial and error in learning how to create vegan croissants with the same fluffy texture as the traditional ingredients. After following recipes and experimenting with different ingredients I was finally able to make it happen. Each recipe has been created through experimenting and troubleshooting. It’s a rewarding process to see it work in the end! 

This chocolate mousse cake is complete with three layers of brownie, mouse, and ganache. 

What does the future hold for you in pastry making?

My goal is to open a bakery within the next 2-3 years. I’ve been in the industry for three years and baking for nearly a decade. Now, I want to focus on the business side before opening my own place.

Advice for someone young looking to pursue pastry?

Never stop experimenting. Even highly-rated recipes need to be tested. Learn what each ingredient does, and soon you’ll be able to make the recipes your own.

If you could have only one dessert for the rest of your life, what would it be?

Anything with chocolate, but especially a classic chocolate chip cookie with sea salt. Paired with oat milk, it's perfect!