Some of the magazines I have been featured in and featured interviews.
Absolutely Hertfordshire Magazine, September 2022
I am very proud to have been featured in the Food and Drink section of Absolutely Hertfordshire Magazine.
It is a three page spread and can be viewed online HERE
[you may have to refresh the issuu page once in order for the flipbook to load.]
BBC Three Counties – Radio interview organised February 2022
Title: Mostly Food and Cocktails Magazine.
This is a neat little book which may well inspire not only vegans but all of us who appreciate delicious food. Vegans Deserve Better Than a Fruit Salad is a collection of 60 recipes, penned by Chef Danielle Maupertuis.
These vegan desserts are easy to make and will be appreciated by non-vegans too! Read More….
Vegan Life Magazine
I was featured across two full pages of Vegan Life Magazine.
Vegan pastry chef Danielle Maupertuis shares her treat-filled food diary
Contract Catering Magazine
An article about allergies and free from
Vegans Deserve Better Than a Fruit Salad is an informative, humorous, idea-inspiring cookery book like no other.
Inspired by classical and iconic desserts from the UK and abroad, it covers the main fields of pastry – buffets, plated desserts, petits fours, birthdays… Classical English desserts will have a place of honour. A modern twist will bring them to the front of stage, from an Eton Mess to a sticky toffee pudding.
A special attention is brought to the basics of vegan pastry too often neglected in the existing vegan cooking literature: sponges, creams, pastries, meringues, chocolate…
It also contains a quite exhaustive review of the main vegan substitutes in pastry (eggs and dairy replacers, thickeners, sweeteners…)
Definitely one of the few cookbooks treating of Vegan Pastry with a professional approach, accessible to anyone.
Review from Sam Platt Head of the Vegetarian Society Cookery School
Where to purchase my book Olympia Publishers, Waterstones or Amazon
Newsweek - Vegan Wedding Cakes
Vegan wedding cake ideas and tips from professional bakers.
Danielle Maupertuis, executive pastry chef at FreeFromDesserts, told Newsweek the most important thing is to appease both vegan and non-vegan guests, “to create a wedding cake with a taste and texture appreciated by both categories.”
Greeley Tribune - Vegan Wedding Cakes
Vegan wedding cake ideas and tips from professional bakers.
Danielle Maupertuis, executive pastry chef at FreeFromDesserts, told Newsweek the most important thing is to appease both vegan and non-vegan guests, “to create a wedding cake with a taste and texture appreciated by both categories.”
