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great desserts

great desserts

Welcome back to the sweet life!
Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake... and eat it, too.

WEDDING CAKE for my daughter

to see more pictures

I’m a fan of traditional pastry.  When I wanted to make a chocolate cake for a vegan friend, I didn’t know where to begin. Thankfully Fran Costigan came to the rescue. I made her Chocolate Cake ... I couldn’t believe how utterly delicious it was! No one who tasted the tender-crumbed, dark chocolate cake guessed that it was made with whole-wheat pastry flour, maple syrup, no egg and oil instead of butter.
Deborah Madison, award-winning author of Vegetarian Cooking for Everyone & Seasonal Fruit Desserts [ link ]

Fran is the person the pros, and dedicated amateurs, turn to for knowledge of egg-free, dairy-free baking; no one I know does it better.
Michael Romano, Executive Chef/Partner, Union Square Café, NYC [ link ]

I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts.”
Ron Ben Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius

“I’m still drooling thinking about the chocolate ‘plant-strong’ wedding cake Fran made for our wedding.”
Rip Esselstyn, best-selling author of My Beef with Meat; The Engine 2 Diet

I have had the pleasure of tasting Chef Costigan creations, and can say not only are they delicious and satisfying, but they are on par with the traditionally sugar-sweetened, dairy laden desserts our school’s pastry chefs create".
Rick Smilow, President, Institute of Culinary Education, NYC [ link ]

Vegan Baking 102
in the May 8, 2012 issue
Go behind-the-scenes with a vegan baking boot camp instructor and get seven must-know tips that will bring your sweet treats to the next level.

Fran Costigan was nominated
50 Cooking Instructors to Follow on Twitter


For delicious seasonal recipes from Fran Costigan's collection, including the delicious
Gluten-free Apple Currant Crumble shown on the left,
click on the POTSANDPANS.COM icon.