Pastry chef, culinary educator, and cookbook author Fran Costigan is internationally renowned as the authority on vegan desserts. Her scrumptious creations lack nothing—except dairy, eggs, white sugar, and cholesterol.
Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, has been translated into German, French, and Italian and continues to rank high on Amazon’s list of all chocolate cookbooks—not only vegan books. It follows the classic More Great Good Dairy-Free Desserts Naturally. Fran’s innovative recipes, from retro fun desserts to elegant vegan versions of the classics, are clear and concise, producing excellent results every time.
Professionally trained, Fran worked in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. Her lively classes include the Costigan Vegan Baking Boot Camp Intensive®. Today Fran is very excited to be working with the Rouxbe Cooking School, the world’s leading online cooking school, as Director of Vegan Baking and Pastry. Together, Fran and Rouxbe launched the 90-day online Essential Vegan Desserts course, making an expanded version of “Boot Camp” accessible to many more cooks, no matter where they live in the world!
Fran has made her celebrated “Chocolate Cake to Live For” on Fit TV and her “Organic Vegan Twinkies” have been featured on BetterTV and ABC’s Nightline. Her work has been featured in numerous print and online publications including VegNews, The New Yorker, New York Magazine, VegFamily, Vegetarian Journal, Vegetarian Voice, Flavor & The Menu, Desserts Professional, Café Sweets Japan, and Organic Spa Magazine.
You can find Fran sharing her passion across North America and Europe at schools, conferences, festivals, and corporations such as Google, at resorts, and on cruise ships and tours. An advisory board member of Coalition for Healthy School Food, Main Street Vegan Academy, and the Vegan Trade Council, Fran is a professional member of Association of Food Journalists, Les Dames d’Escoffier; Philadelphia chapter, and the International Association of Culinary Professionals.