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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

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

What a winning combination! Fran is a specialist in vegan desserts like no other; a fine cook, excellent instructor, and a really good writer.
Annemarie Colbin, Ph.D, Founder, Natural Gourmet Institute

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