By: Tana Mongeau, senior editorTana Monneau, a former executive at San Tan Brewing Company, is one of the leading experts in the baking world.
With her knowledge of the craft of baking and the baking industry, Tana has been named the #1 “Baking Genius” by a baking magazine and the #2 by an international baking magazine.
Tana was born in San Francisco, California, but she moved to Austin, Texas, where she has worked for San Tan since 2006.
As a part of her career in the industry, she has been a member of the San Tan Advisory Board, a non-profit dedicated to promoting San Tan’s products and promoting its brands.
In addition to her writing, Tanas passion for food and baking is evident through her cookbook, Baking With Tana, which has sold more than 15 million copies.
Tanas new book, Naked Barret, is a must-have for baking lovers, who want to know how to make a vegan-friendly vegan-free vegan-researched vegan-coffee dessert.
In this episode of the podcast, we take a look at how to get started on the path to creating a delicious and affordable vegan-based baked dessert.
We cover: Tips for baking the perfect vegan-vegan barret with a baking sheet.
How to prepare the perfect Vegan Chocolate Chip Barret.
How To Prepare Vegan Chocolate Barret with Cream Cheese and Nutella.
How the Perfect Vegan Barret is Baked in the Perfectly Nutty and Delicious Nutty Way.
How a vegan chocolate barret can be made without the need for any additional ingredients.
Tips for creating vegan- and vegetarian-friendly baked desserts.
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