Below are some of my press and media features including magazines, Podcasts, News Clips and Interviews.
I had a BLAST with Jim on The Bloody Vegans Podcast!
Jim from The Bloody Vegan says: Danielle Maupertuis, is a Belgian Vegan Pastry Chef with a deep connection to chocolate.
Danielle has had an impressive career as an Executive Pastry Chef, having worked in renowned 5-star hotels both in the UK, such as Marriott and Red Carnation Luxury Hotels, and internationally in places like Greece and Lebanon. Notably, she was part of the team at the Beirut Marriott Hotel, which marked the first international 5-star hotel opening after the Lebanese civil war.
In the face of daily power cuts, she and her team even managed to prepare a wedding banquet illuminated solely by candlelight. Danielle’s culinary talent has been recognized on the international stage, as she has earned numerous gold and silver medals in various competitions.
One of her notable achievements includes winning accolades at the “Salon Culinaire de la Gastronomie au Liban,”. View the podcast here
BBC Radio Interview
My interview with BBC radio presenter Babs on BBC Three Counties was great fun too –
although we had radio silence while they were all enjoying my vegan cakes, including;
Pumpkin cheesecake
Bat on a decadent chocolate mousse
Brownies
A black cat on a blood orange cream and pistachio sponge
And some of my homemade savouries.
Vouz Magazine
I LOVE Vouz magazine and have met the editor Corrine and photographer Shane as well now. A stunning magazine – Do have a read of the article here
Vanilla Magazine
And thanks to the super Vanilla magazine who have featured me a lot this year!
Here is one of my festive recipes on page 57… it really is a super magazine!
Passion for the Planet
Passion for the Planet ran my feature … I am so delighted to be letting their readers know about vegan desserts…
Read it online HERE
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.]
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
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.”
