Figure 1,2. The vegan Oreo cookie cake slice (top) and entire cake (bottom).
Walk down any road in France and your eyes will feast on an exciting array of pastries, tarts, cakes, and croissants of all shapes, colors, and sizes. The decadent scent of the French traditional pâtisseries can be heaven to the nose, but they can also be torture to minds of those who follow strict vegan diets. However, since Cloud Cakes was created in Paris, plant-based tourists can have their cake and eat it too while visiting France.
Figure 3. Cloud Cakes’ happy exterior.
Cloud Cakes is a purely plant-based coffee shop tucked into the trendy second arrondissement that specializes in vegan baking. During my month in Paris, this shop was a go-to for sweet tooth days. The first sunny afternoon that I arrived, my jaw dropped at the wide selection American-style desserts, from lemon berry cupcakes to Oreo cookie cake to strawberry-topped cheesecake. Sunlight streamed into the open doors, luminous on the chill blue walls and comfy couches, where visitors relaxed. I wondered, how did this little slice of fluffy decadence arrive in the city of foie gras?
Figure 4. Cloud Cakes’ coconut raspberry vegan cupcakes.
I spoke with the shop’s friendly owners, who explained that the shop originated as a once-monthly sweets stand in a vegan tent of a local market. Co-owner Aelita explained that she is from Russia, where veganism is a difficult diet to maintain, and that she hoped to share with Parisians the fact that plant-based eating is both delicious and doable in their city. The pair’s tasty creations instantly sold like hot cakes, and they were encouraged by their loyal customers to set up shop in a permanent location. Thus, Cloud Cakes established themselves as one of only about 13 vegan restaurants that existed in Paris at the time.
Figure 5. Cloud Cakes’ lemon berry cupcakes.
Since Cloud Cakes opened its doors, the number of vegan restaurants in Paris has grown to around 50. Yet co-owner Olivier, who is Parisian, explained that despite the trend of vegan branding in Paris, not all restaurants who use the term truly know its meaning. Some may mistakenly serve their eaters cheese or even fish. Yet with more and more Parisians becoming interested in health, Paris is becoming a destination city for yoga, wellness, and yes, even veganism. Cloud Cakes carves out its own unique niche within this pool of plant-based options because of its authenticity (both owners are vegan themselves) and its Americanized array of desserts. The shop is defiantly American in its flavors and textures, but it has undeniably French flair in the shop’s passion for taking full pleasure in food.
Figure 6. The peaceful interior of Cloud Cakes, where eaters talk, laugh, and enjoy their treats.
Nonetheless, if dessert simply isn’t what you’re craving, Cloud Cakes still has your hunger covered. The shop is also open for breakfast, offering treats like American-style fruit and maple syrup-topped vegan pancakes.
Figure 7. Cloud Cakes’ vegan pancakes, topped with fruit, caramel, and vegan whipped cream.
Later in the day, the restaurant also offers filling savory lunches, like Buddha bowls made with chili sin carne, avocado, rice, peppers, corn, salsa, corn chips, topped with cilantro and soy yogurt sauce and served alongside sliced baguette. Finally, if you’re just craving a drink, Cloud Cakes serves fresh-fruit smoothies, matcha lattes, organic quinoa beer, and latte-art-topped coffee made with Parisian roasting expert Lomi’s beans.
Figure 8. Cloud Cakes’ Buddha bowl.
With a growing crowd of locals filling the shop, Aelita’s goal to convince Paris that veganism is delicious has undoubtedly been achieved. Next time you’re in Paris, Cloud Cakes is a must for tasting on your bucket list.
Figure 9,10. The vegan cheesecake slice (top) and entire cake (bottom).
About the author: Lacey Gibson is a global health researcher, a food writer, and a Vinyasa yoga teacher. She recently graduated with a Masters of Science in Global Health Population from Harvard T.H. Chan School of Public Health. Here, she also served as a Food Literacy Project Fellow, coordinating community events to inspire education of the food system. Prior to her Masters, she graduated in 2015 with a BA/BS in French and Physiology from Southern Illinois University, where she also competed as an NCAA DI track/cross country runner. Throughout her career, Lacey’s work has been published in academic journals, such as the Journal of Wine Research and the International Journal of Undergraduate Research and Creative Activities. She is also a regular contributor to writings for a wider wellness-interested audience, such as UNDO Ordinary, I Am Woman Project, and Skin In The Game. For a full taste of her writing style, keep up with her here.
