With the summer and Christmas season fast approaching - or for some enthusiastic elf types, already here, it’s become the time of the year where many a vegan brings out their chef hat to present their cooking skills to their skeptical families in hopes to show veganism in its best light.
Or if the kitchen brings too much stress and you feel like your chef skills just might not cut it, a bit of cheeky Tart bakery always goes down well.
With two bakeries in Auckland now, the most local being in Grey Lynn, and the other being a hop, skip and a jump away at Commercial Bay, your childhood cheeky favourite pie and pastry joint is available and veganised with plant based deliciousness. Taking on all of the classics, such as a range of deliciously realistic mince and cheese, creamy mushroom and butter chicken pies, as well as your favourite pastries, doughnuts and sandwiches, Tart serves up New Zealand's finest options which you never thought could be vegan and taste so good.
My personal favourite is the savoury brioche. Growing up, before going vegetarian and then vegan, I spent most of my Saturdays at my mum’s work. It was a tradition for us to get our day’s lunch from local cafes and delis, where I almost always got the classic cheesy savoury brioche from Ripe. It wasn’t until discovering Tart, that I realised that going vegan didn’t mean that I had to miss out on delicacies such as these.
With Christmas in sight, we are all reminded of the Christmas classic - the mince tart. Although not a fan myself (unpopular opinion), Tart is the place to go as these family occasions arise. Those mince tarts, pastries and slices we all love to indulge in are consistently a hit. In previous years I have put these among other slices and treats on the table for my friends and family, never to not have them question whether they are truly plant based. Believe it or not, they are.
Food aside, one aspect of Tart which has always impressed me too, is the way they advocate for veganism. Living nearby their Grey Lynn location, I frequently have the opportunity to read their ever changing notice boards promoting veganism in a progressive, factual and encouraging way.
Throughout my own growth and journey of eating plant based, I have increasingly found that the only way to promote the lifestyle is through connecting with people by approaching the idea with a lack of judgement and an open mind. I’ve found that it’s better to be supportive of the small choices people make, such as choosing places like Tart and plant based alternatives in one's daily decisions. Afterall, at the end of the day every small change and choice to eat plant based, is a step towards making a huge difference both sustainably and ethically. It can start with you and with options such as Tart. It’s not a compromise at all.
(SOFIA ROGER WILLIAMS)
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Published 3 December 2021