Customers Of Vegan Bakery Don’t Care About The Missing Butter Or Eggs

Vegan Treats Bakery in Bethlehem, Pa., attracts customers from hundreds, even thousands, of miles away. Owner Danielle Konya says she’s had visitors from Europe and Israel. She started baking vegan treats for herself at home in the late 1990s, and now employs 40 people in a 1,600-square foot shop. Instead of eggs, butter, and milk she uses potato starch, tapioca starch, silken tofu, and pureed fruit (e.g., applesauce or mashed pumpkin). Konya says the only thing that matters is the flavor of the treats she bakes. “No one takes a bite of the Chocolate Peppermint Dream cookies and asks where the butter is.”