API Vegan Pastries

Know anything about Japanese soul food? Well you should.
18 March 2021

Restaurant Feature – API

written by Brynn Pierce

API, an all vegan pastry shop, not only has amazing treats but also a great message behind the brand. We interviewed Anne-Pascale Wilmotte, API’s creative mind and pastry chef, to learn more!

After 5 years as a manager in a social and education job, Wilmotte was looking to find a new challenge in her life. After experimenting with many things, she knew she wanted to be a vegan pastry chef. She traveled through France, Paris, Marseille, Aix en Provence, and immersed herself in the work of the precursors of plant based pastry, becoming a certified pastry chef. Finally she launched a pastry project in Luxembourg making her own creations composed only of plant based products.

The project is in collaboration with the restaurants Seed and Beet, two of our favourite places for the vegan food in the region. Wilmotte says that it was quite natural to work together. They both share the same passion about the vegan food, have the same spirit making the vegan food delicious popular and fun.

Inspired by the French pastry and American classics, from croissants to Saint Honoré, seasonal tart or celebratory cakes, API plants-based pastries are contemporary, gourmet and elegant. Wilmotte says “for me, pastry is a symbol of the stories, dates, celebrations and memories that mark our lives. Every piece is a message of kindness, love and generosity. Pastry is enchanting and marks our culture and memory on an unconscious level.”

The name API stands for happiness and is inspired by Wilmotte’s nickname when she was young. Wilmotte says that “the API philosophy is to be a pastry shop that consciously bakes natural products into sweets for all and to see them being shared and savored in moments of API.NESS”

Wilmotte’s favorite part of her job is making people happy with a piece of cake and the creativity of her job and different ways she gets to challenge the pastries traditions.

Currently, Wilmotte is spending a couple of weeks in France in order to work alongside a great pastry chief. She will come back to Luxembourg with a lot of new skills and at a higher level. She can’t wait to see people on the terraces of Seed and Beet!