All Tomorrow's Pastries

04/25/2021

Recipe!!! He came to stay in your life 🥰
Only 5 more days of our Kickstarter! This experience went amazingly! We are so blown away by everyone’s support, we decided to share one of our best recipes, the chocoflan, to celebrate and thank you ❤️
Please share, like, save, make it, tag us, let us know what you think! This one is my baby 😌
www.vacascreamery.com/recipes

04/12/2021

Vaca’s Creamery
We did it!!! Our Kickstarter is fully funded 🥳😭❤️🎉🎊🎁
Well, you did it!!! We never imagined we would get so much support and such a large number of backers, it’s truly incredible! 🙏🏻❤️
We still have 18 more days and plenty of exciting things to keep up the momentum. You can still adjust your pledge or start a new one if you haven’t. We will be releasing news and special content to backers during this time!
Oh and as for the All Tomorrow’s Pastries Cakebook, we can now assure you it will be hardcover 📖😊
Stay tuned for more updates, and thank you thank you thank you thank you thank you ♾

04/10/2021

Surprise! 🥳 Now you can pre-order one or all of these masterpieces as 8”x10” prints on our Kickstarter! Half of the proceeds go to Joshua Clay Johnson, a local Chicago artist and wonderful person.
If you’ve already pledged something else and want to add this, you can edit your pledge and choose it as an add-on.
We’ll also be coming out with more cool things, such as a surprise when we hit 100% 👀❤️

Kickstarter link http://kck.st/2PuXndv

04/06/2021

The cow is out of the bag! Our Kickstarter campaign is live 🥳 Check it out, and if you can share it with your friends, that would mean the world to us!
You can select Vaca’s Creamery rewards or the All Tomorrow's Pastries cookbook presale, either in physical copy to be shipped within the USA, or a PDF.
We are sitting in nervous excitement all day, so please reach out if you have any questions ❤️

Vaca's Creamery is Chicago's first 100% vegan ice cream shop, opening May 2021! We are also publishing a vegan Cakebook!

04/05/2021

The All Tomorrow's Pastries Cakebook is our way to say goodbye to our cake business, passing the knowledge we acquired throughout the years on to you ❤️
When our Kickstarter launches tomorrow (4/6), you will be able to preorder it in PDF in English or Portuguese, or in physical form to be shipped within the US. It will be released by early 2022. We don’t know yet if it will be hardcover like the mock picture, that will depend on how many we sell! The more, the fancier.
Get ready for recipes such as our signature chocoflan, dulce de leche, gf cream puffs and other classics, all veganized 🌱

Click https://www.kickstarter.com/projects/vacascreamery/vacas-vegan-creamery-x-all-tomorrows-pastries-cakebook?ref=clipboard-prelaunch to get notified when the Kickstarter goes live so you can snag one of the discounted copies! 😎

Cover illustration by Joshua Clay Johnson

Vaca's Creamery is Chicago's first 100% vegan ice cream shop, opening May 2021! We are also publishing a vegan Cakebook!

04/01/2021

Hi everyone! We have been hard at work and are finally pleased to tell you our Vaca’s Creamery brick and mortar + Cakebook Kickstarter is coming next week! 😱💖🤩 we can’t wait! Store opening date estimated mid May 🤞
Keep your 👀🍌 (eyes peeled).

Illustration of a chocolate and vanilla twist on a waffle cone, by ❤️

01/26/2021

🙋🏻‍♀️Ok so... don’t even know where to start. We kind of disappeared for a bit, yes, sorry. Firstly, we love our Chicago customers. We never imagined selling so much cake in a few months after moving here! It was a great pandemic solution for us to live off of. However, caking the way we did was never profitable, and not our ultimate goal. Our background is in ice cream. That’s our dream. We worked at the amazing and ever-inspiring for years, where we learned so much. There are no vegan ice cream shops in Chicago. Get where it’s going? Yes! We stopped taking cake orders because we have been planning and negotiating a lease like crazy! But it’s official! We are doing it! This Spring/Summer, we will be opening Chicago’s first all vegan little ice cream shop :’) in Wicker Park! We will focus on artisanal, housemade soft serve flavors, sundaes and shakes 🍦 It will be absolutely delicious and we will all live happily ever after 💖
As for cakes, we know it’s heartbreaking, and we’re sorry. We thought of a couple of ways to soften the blow and to give everyone more opportunities to try them: we will launch a Kickstarter for our shop in a few weeks, and it will include a few opportunities for cake orders, plus a cookbook preorder! So you’ll know all of our secrets! I know, too much info for one post. Please follow for updates and tell everyone! We’ll be back with news before you know it! ❤️

12/31/2020

Happy New Years (and Capricorn season!) 💖 may 2021 be... better. We are still working hard and will have some news and updates on ordering soon, promise!
📸 the Capricorn cake, pistachio caramel 😋

12/24/2020

Okay, this will be long!
Firstly, Merry Christmas, happy holidays! ❤️
We have been planning uncertain things and having to say “no” to a bunch of people, which feels terrible. Like, this is my main subject at therapy. But it’s super cold and I’m feeling happy (never had such a cold Christmas!) and generous!
We aren’t bread experts, which is why we decided not to sell panettone this year (plus they are very time-consuming), though they are delicious. Panettone is a traditional Italian bread, almost more popular in Brazil than in Italy these days, flavored with orange and filled with dried fruits or chocolate chips (which are far superior). Usually full of eggs and butter, our veganized version is maybe not as soft and traditional, but doesn’t take 24-36h. And it doesn’t need to cool upside down. Okay here it goes!

Vegan Panettone

300ml warm plant milk (soy recommended)
70g vegan butter
120g vegan sugar
10g active dry yeast
1/2t vanilla extract
1/2t orange oil (which I prefer) or zest of an orange
500g flour (bread flour is best)
1t salt (if Morton, half)
1/2T liquid soy lecithin (optional, but makes it much softer - replaces egg yolks)
3/4 to 1 cup chocolate chips or dried fruit if you must

Heat the milk and butter to melt. Add to a large bowl or Kitchenaid bowl if you have one. Make sure it’s warm and not hot before you sprinkle the yeast over, then sprinkle the sugar over. Mix gently to dissolve the yeast. Wait for it to bubble up, about 5-15min. Add essences/zest, flour, salt, lecithin. Knead knead knead until smooth and elastic. It should be pretty wet but not sticky. Transfer to a greased bowl, cover and prove in a warm spot until about doubled in size.
Punch the dough, add the chips/fruit by gently squeezing/folding the dough. Don’t let it get too dry. Shape into a neat ball and place into a panettone mold and prove again.
IMPORTANT: do not overprove or it will collapse. It’s best to underprove. Preheat oven to 350F. Score the top of the dough in a cross shape. Brush with milk+sugar or milk+maple, molasses etc. Add a pan with boiling water to the bottom rack of the oven as you put the panettone in.
CONTINUES IN COMMENTS

12/09/2020

Well that was fast (except that it felt like 5 years)! Thanks to everyone who has supported us this year and Chicago for welcoming us with open arms ❤️❤️❤️ Sorry that we can’t feed everyone cake! Looking forward to sharing some exciting news next year 🤗

12/07/2020

Lemon pecan praliné cutie 🥰 and a PSA: you can already order for Christmas (the 24th) on our website - super limited capacity as usual! Don’t wait! Hopefully one day our capacity will be enough to feed everyone ✨

12/05/2020

So thankful to Swati from Baird & Warner for our largest order ever! Rumor is she’s the best realtor fyi 💖 We made up this chocolate whipped cream chocolate cake and it was SO GOOD! Tasted like chocolate ice cream 😋