The popular, Eco-friendly tea bar and market, T-Salon, might be a Melrose café that serves tea infused sushi and holds guest chef farm to table cooking classes, but the latest hot item that has been flying out of the shop are vegan cupcakes.
Vegan chef and baker, Michelle Della Penna is the Founder of Fork in Road Foods and has been creating vegan deserts since 2005 - long before Sprinkles added the V symbol to their line-up this year. Della Penna makes the cupcakes using T-Salon’s in-house teas with Chai Latte, Earl Grey, Japanese Berry and Earl Grey tea cookies.
“All of our cupcakes are vegan and completely free of hydrogenated oils or trans fat," says Della Penna. "We use unbleached wheat flour, evaporated cane sugar, almond milk, coconut yogurt and then whatever flavorings the cupcake calls for, such as, Dutch cocoa powder for the Chocolate cupcake, White Chai tea (from the T Salon) for the Chai Latte cupcake.”
Fork in the Road Foods also supplies baked goodies to Whole Foods where we see a new breed of ‘gilt free’ cupcake and cookie trends emerging. [FEAST LA]
