top of page


Updated: Jun 13, 2022

I wanted to share my day in the life as a vegan baker, and let our customers get a glimpse of what really goes on behind the scenes. I wanted to highlight what we do to get our store ready for the morning rush! Watch me ball dough for the buns, bake cookies, prep the croissants, finish off the buns, and set up the display.

I get up around 5am, and start work at 6am everyday. Some may say that is difficult, but I'd say it is only difficult when it is really cold and dark outside and it's hard to pry myself out of bed when my dog jumps under my blanket to cuddle. However, starting work early has some advantages, like there is little to no-traffic on my commute to work.

Once I get to work, I start with balling the pineapple bun dough. We call it the pineapple bun dough because it is the dough for our pineapple buns, but we also use it for our other multitude of different buns as well, such as the sausage and cheese bun and bbq 'pork' bun. I ball them right away because they need to proof for atleast 1 hour to 1.5 hours before they go into the oven to bake. I generally ball around 30 buns per weekday, and 60 buns on the weekend days.

Next, I have to bake the cookies. Our cookie doughs are scooped onto sheet trays when we prep them on a previous day and we keep them refrigerated. In the mornings, I will take them out the fridge and pop them into the oven and throughout the day whenever we need to replenish our display case.

While the cookies are baking, I make the paste for our almond croissants. I cut the in half horizontally, fill the with the marzipan filling and top it off with more filling and generously dip them in almond slices. By the time I am done with that, the cookies have finished baking and I can pop the croissants into the oven.

Although not shown in the video, while the croissants are baking, I make the mochi muffins. After the mochi muffins are done, it is almost 8am and the pineapple buns are ready for the oven.

The sausage and cheese buns still need toppings added on before they can go into the oven though. In the video, you will see me brush them, add vegan mayo, vegan cheese, frozen corn, Tofurkey sausage slices, green onion, and top them off with an extra little cheese and mayo. Now they are ready for the oven!

Now that everything is baked, we can set up the display to showcase all our beautiful vegan pastries to our customers.

This is just a highlight of what we do every morning! But there is also a lot more things we do that are not filmed, such as an endless amount of dishes and me finishing off the cakes so they are ready for pick up.

Thanks for reading and watching! Please let me know in the comments below if you have any questions or if there is anything you would like to see from us!

❤ Monica



_7R30753 (1)_edited.jpg

Monica & Tommy

Monica and Tommy are passionate about veganism and want to share what they have learned to others to inspire them to also live a plant-based lifestyle.

  • Instagram
  • Facebook
  • YouTube


bottom of page