Win Son Bakery, known for its Taiwanese American treats, has added vegan options to its menu, including taro cakes made with vegan butter. The bakery's pastry chef, Danielle Spencer, embraced the idea of vegan baking to cater to customer demand.
Win Son Bakery opened in 2019 with just six baked goods on the menu, specializing in Taiwanese American treats like red date cake and pineapple buns. Today that number has now grown to 14, thanks to a larger staff and greater production capacity. Since its opening days, the bakery’s pastry chef Danielle Spencer had wanted to make Taiwanese taro cakes , also called spiral mooncakes, a highly labor-intensive flaky dough filled with soft, nutty taro filling.
Spencer got a nudge in that direction last year when Susanna Schoolman, who makes a line of vegan butter called Tourlami, showed up at her door with 3 pounds of butter wrapped in ivory-colored wax paper printed with her company’s name, and an accompanying box of flaky biscuits.Danielle Spencer, pastry chef at Win Son Bakery Spencer knew that many of her customers were eager for more vegan offerings, and that Schoolman’s product could be an easy swap for the butter that gives the taro cake’s dough its flaky, tender layers. “I have no experience with vegan baking at all, which is maybe why I am so open to it,” Spencer say
Win Son Bakery Vegan Options Taiwanese American Treats Taro Cakes Vegan Butter Danielle Spencer
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