Breaking conventions in a space deeply rooted in classical technique, Urvi has carved a niche for herself as a pioneer in eggless baking. Starting her journey in 2014—not from a professional kitchen, but as a preschool teacher seeking to support her family—what began as a necessity soon transformed into a powerful passion. Driven by a love for baking since childhood, she went on to achieve a remarkable milestone: becoming one of the first in the world to successfully create eggless versions of intricate French classics like choux au craquelin and éclairs.
Today, with over 3,000 students taught across the globe, her journey stands as a testament to resilience, innovation, and the ability to redefine boundaries in modern pâtisserie.
When did you start your journey as a chef?
My journey as a chef began with a deep curiosity for baking rather than a defined plan. What started as small experiments in my kitchen gradually evolved into a focused passion, especially in eggless baking. Over time, through consistent practice and self-learning, it transformed into a professional pursuit. It has been a journey shaped by patience, observation, and a constant desire to improve.
Eggless vegan baking: limitation or opportunity?
I see it as a powerful opportunity. Ingredients like flaxseed, aquafaba, and plant-based milks are not merely substitutes—they allow us to rethink how structure, texture, and flavor are built. Vegan baking shifts the mindset from replication to innovation, often resulting in creations that are unique in their own right.
Removing eggs and dairy from classical European baking?
Classical European and French pâtisserie rely heavily on eggs and dairy for structure, richness, and technique. Removing them challenges the very foundation of these methods. However, this challenge leads to a deeper understanding of baking science—how emulsification, aeration, and binding truly work—and opens doors to new techniques and interpretations.
When does a vegan dessert become its own identity?
A dessert becomes its own identity when it stops trying to imitate the original. When the recipe is designed around the strengths of plant-based ingredients rather than substituting traditional ones, it evolves into something distinct and original.
Achieving complex textures without eggs
Texture is one of the most exciting aspects of vegan baking. I focus on combining different elements—fats for richness, sugars for structure and chewiness, and ingredients like aquafaba for aeration. The goal is to create layers of texture, such as crisp edges with a soft interior, rather than relying on a single component.
Is vegan baking a trend or the future?
I believe it is the future of responsible baking. As people become more conscious about sustainability, health, and ethical choices, eggless and vegan baking is evolving from an alternative into a mainstream approach.
Balancing fudginess and cakiness in eggless brownies?
Without eggs, achieving this balance depends on controlling fat, flour, and moisture. A higher fat-to-flour ratio results in a fudgier texture, while increasing flour and leavening creates a cakier crumb. Ingredients like yogurt or plant-based milk help maintain moisture while preserving structure.
Do eggless brownies redefine texture?
Yes, they expand the definition rather than challenge it. Eggless brownies can range from deeply fudgy to soft and delicate, offering a broader spectrum of textures while still maintaining their indulgent character.
Precision vs creativity in baking?
Baking is a balance between precision and creativity. The science—measurements, ratios, and techniques—forms the foundation. Once that is mastered, creativity comes into play through flavor combinations, textures, and presentation.
Aesthetics vs taste in baking as an art form?
While aesthetics are important in creating the first impression, taste and texture ultimately define the experience. A well-crafted dessert should strike a balance where visual appeal enhances, rather than overshadows, the flavor.
