Native New Yorker, Fran Costigan is internationally recognized the innovative pioneering pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, “nothing is missing except the dairy, eggs, white sugar, and cholesterol.
Fran’s desserts are suitable for people who are ethical vegans, lactose intolerant or allergic to eggs, reducing dietary cholesterol, following kosher and other religious diets, or living an eco lifestyle. Fran’s recipes use organic, fair trade, and wholesome ingredients to make rich, moist cakes, flaky piecrusts, delicious cookies and bars, creamy puddings, and much more.
A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran worked as a pastry chef in both traditional and vegan kitchens before moving into the teaching kitchen over 20 years ago. Home cooks and professionals enjoy Fran’s lively classes, which include her Vegan Baking Boot Camp Intensive® in New York City, and she presents demonstrations and workshops at events throughout North America and Europe.
Fran’s innovative recipes, from retro fun desserts to elegant vegan versions of the classics, are clear and concise, producing excellent results every time. Fran’s cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company, 2006), is designed as a complete course in vegan baking. Look for Fran’s highly anticipated new cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press) fall 2013.
Fran has made her celebrated “Chocolate Cake to Live For” on Fit TV and her “Organic Vegan Twinkies” have been featured on BetterTV and ABC’s Nightline. Her work has been profiled in numerous print and online publications including VegNews, The New Yorker, New York Magazine, Veg Family, Vegetarian Journal, Vegetarian Voice, Flavor & The Menu, Desserts Professional, Café Sweets Japan and Organic Spa Magazine.
An advisory board member of the New York Coalition for Healthy School Food, Fran is also a member of the New York Women’s Culinary Alliance (NYWCA), the Women Chefs and Restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and the Authors’ Guild.