Sweet & Sara croissants: no more trans fats, just as much delicious.
The trans fat saga continues: from the lunch table to the dessert plate. Many bakers rely on hydrogenated products (cream cheeses, margarines, shortenings, etc.) for imparting a richer taste and texture than their healthier, non-hydrogenated counterparts. But vegan baker Sara Sohn of Sweet & Sara contends that the difference isn’t significant enough to rely on the trans fats. Her marshmallows, smores, cookies and cakes are made with non-hydrogenated Earth Balance buttery sticks, but the margarine in S&S croissants was formerly of the hydrogenated variety. “The margarine with hydrogenated oil gives a slighty more rich, ‘buttery’ taste than the non-hydrogenated,” she says.
But while she’s changed her ways for her company, Sohn personally enjoys the trans fats. “The only vegan cheese I can tolerate–and actually like–is Tofutti. And for as long as I can remember, I’ve enjoyed finishing my meal at VP2 with a scoop of Klein’s pistachio ice cream,” she told me. “I’d be disappointed if I didn’t have access to such products.”
This is part four of SuperVegan’s “No more trans-fats? But how will I go on?” series on the ban as it affects vegans in New York City. Read parts one, two and three to catch up on all the controversy, and stay tuned for more news on the bakerly front.