MILAN, MI — After more than a decade of baking and decorating cakes, Katie Robinson is excited to experiment with pastries — with a twist.
Robinson, owner of Botanical Bakeshop, creates and sells only vegan baked goods, swapping out eggs and dairy for aquafaba and lentils.
“So much has changed in the vegan world in terms of baking,” Robinson said. “And now I have a lot of experience. I’ve been kind of running with it and trying to do more traditional pastries and desserts, but do them vegan.”
Robinson launched Botanical Bakeshop less than a year ago and currently splits a baking facility with Milk + Honey, Ellen’s Fine Goods and Vertex Coffee Roasters.
Vegan baking is easier than it used to be, since there are more substitutes available, such as a lentil-based whipping cream, Robinson said.
“I’m not putting flax in everything,” Robinson said.
But those substitutes can also make baking trickier. Vegan “butter” often has lots of water, Robinson said, meaning she has to be cautious with where she uses it or “keep temperatures really cold for it to stay hard.”
“I just think you have to get to know your ingredients no matter what you’re doing,” Robinson said.
Botanical Bakeshop offers a monthly pastry box, cookies, babka, toaster pastries and a variety of cakes.
The bakery’s goods can be found at Vedge Cafe, Matty J’s Bakery, Hyperion Coffee in Ypsilanti and Ann Arbor, or through ordering online. The bakery does not have a traditional storefront, but customers can pick up their orders at 508 County St. in Milan or opt for delivery.
The bakery is hosting a pop-up from 10 am to 4 pm Saturday, Feb. 12, at Graye’s Greenhouse, 8820 N Lilley Road in Plymouth. Offerings include a chocolate tart with roasted berry compote.
Find Botanical Bakeshop online, on social media or by calling 734-280-7676.
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