Book tip of the week: Ottolenghi Comfort

“Sorry” or “I didn’t mean it that way” – really? Or rather, as people often apologize today: “Sorry, it’s fine.” Or the official politician and manager statement: “If you felt offended, I apologize formally”.

Vegan and reduced-sugar desserts that last, shine, and impress guests: Sugar is not the enemy, but it is not the solution either. Modern patisserie thinks ahead—more precisely, more plant-based, more consciously.

Away from the “sugar = taste” reflex, toward texture intelligence, aroma control, and clean technique. Modern patisserie works vegan, reduced-sugar—and often completely without classic table sugar. The matrix, process, and calculation are crucial. About desserts that perform professionally: stable, precise, highly aromatic.

In September, the 5,000-square-meter permaculture garden at the Falkensteiner Balance Resort Stegersbach reaches its full potential. This is when not only hotel gardener Paul Aschberger is called upon, but also chef Philipp Wildling. He quickly turns the tables and declares September to be vegan month: plant-based options become the norm and “conventional” diets with meat and milk become the alternative. With a selection of over 60 types of fruit and vegetables, as well as herbs and edible flowers, Wildling has an easy job.