As good Europeans and vegans, here at VegClub we adore a top-notch plant-based croissant.

A classic staple of French cuisine, the croissant is cherished for its light, buttery layers. However, bakers from Paris to Oslo have reinvented this pastry without dairy. This shift away from butter, eggs and other animal products reflects broader societal changes, from concerns about animal welfare and climate change to the increasing demand for plant-based diets. While France, home to the iconic croissant, has historically been slow to embrace veganism, pockets of change are emerging, offering new opportunities for both vegans and non-vegans to enjoy a guilt-free—plant-based pastry.

Croissant 

The croissant, synonymous with French breakfast culture, traces its origins to Vienna—Austria. Its precursor—the kipferl, dates back to the 13th century and was a crescent-shaped bread, often sweetened and filled with nuts or jam. The croissant’s transformation into the flaky, buttery pastry we know today occurred in the 19th century when Austrian baker August Zang opened a Viennese bakery in Paris. French bakers soon adopted and adapted the recipe, introducing puff pastry, which gave the croissant its distinct layers. By the early 20th century, the croissant had become a staple in French bakeries, spreading worldwide as a symbol of indulgence and sophistication. Today, it continues to evolve—including vegan versions that cater to modern tastes while staying true to its classic appeal.

London: Vida Bakery’s plant-based pastry movement

Across the Channel, London has warmly embraced veganism. The city’s diverse and progressive food scene has long been a haven for plant-based eaters and vegan croissants are no exception. At Vida Bakery, croissants have taken on a new life—catering to London’s growing vegan population. Known for its bright, cheerful interior and innovative baked goods, Vida Bakery serves a variety of vegan treats, with their croissants being a standout item. Here, the emphasis is on inclusivity and creativity, with the bakery offering pastries that appeal to everyone, regardless of their dietary preferences.

Paris: The vegan pâtisserie revolution

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In Paris, the heartland of French gastronomy, vegan croissants are causing a stir. Leading the charge is Land & Monkeys—a bakery chain founded by Rodolphe Landemaine, a classically trained pastry chef turned vegan. His croissants, light and golden, have become a symbol of how plant-based versions of French classics can retain their rich, buttery flavour without a drop of animal product.

Landemaine’s bakery has taken a subtle approach to converting customers, many of whom are unaware they are eating vegan croissants. Land & Monkeys serves everything from croissants and pains au chocolat to madeleines, quiches and tarts, all entirely plant-based. By presenting vegan pastries as indistinguishable from traditional ones, Landemaine has subtly shifted French tastes, offering hope that vegan croissants could one day become mainstream.

Another must-visit in Paris is Grounded—where innovative plant-based croissants are served alongside other sustainable and ethical treats.

Oslo: Cultivate food’s Scandinavian twist

In Norway, the vegan movement is also gaining momentum and Cultivate Food in Oslo is leading the charge with its innovative approach to plant-based cuisine. Known for its focus on locally sourced, organic ingredients, Cultivate Food’s vegan croissants offer a Scandinavian twist on the French classic. The bakery’s croissants are crafted using plant-based butters made from Nordic ingredients, creating a unique flavour profile that resonates with Oslo’s environmentally conscious consumers.

A European trend on the rise

From Paris to Oslo, the vegan croissant is slowly but surely making its mark across Europe. What was once seen as a niche product, catering only to a small vegan population, is now becoming a viable option for anyone looking to enjoy a classic pastry without the environmental or ethical concerns associated with dairy. While France, with its deep-rooted culinary traditions—may still be resistant to change, other European cities are embracing the vegan croissant with open arms, proving that plant-based eating can be just as delicious as its traditional counterpart.

Read more How this restaurant in Carcavelos is shifting views on veganism

Why the croissant is the most likeable pastry in Europe

One reason the croissant has such universal appeal is its versatility. Whether paired with coffee for breakfast, enjoyed plain or filled with chocolate or almond paste, the croissant’s light, flaky layers make it a go-to indulgence. In the world of plant-based pastries, the vegan croissant holds a unique place as it offers a cruelty-free alternative that maintains the same buttery satisfaction as the original. Its delicate texture and indulgent nature make it an easy favourite across borders and with veganism rising, the croissant’s popularity is only set to grow further.

Vegan vs. croissant

A vegan croissant is a versatile treat that can be enjoyed in many delicious ways. For a simple start, spread a generous layer of vegan butter over the croissant for a classic, buttery taste. If you’re craving something savoury, add vegan ham and cheese for a plant-based take on the traditional ham and cheese croissant. For a fresh twist, try a filling of vegan cheese spread, lettuce and tomato. If you have a sweet tooth, spread some jam for a fruity touch or indulge with vegan Nutella for a rich, chocolatey delight. Whether savoury or sweet, these toppings transform your croissant into a satisfying vegan snack or meal.

More vegan eateries in Europe with vegan croissants

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• Hank Vegan Burger—Paris: Though known for their vegan burgers, Hank offers a variety of vegan treats, including croissants.

• Cloud Cakes—Paris: Cloud Cakes serves some of the best vegan croissants in the city, alongside their extensive vegan pastry offerings.

• Café Contresort—Paris: Café Contresort is nother hotspot for vegan pastries.

• British Patagonia—London: Although this London bakery is not 100% vegan, British Patagonia offers a delightful range of vegan croissants and other plant-based pastries, catering to those looking for vegan options.

The rise of vegan croissants across Europe shows how our food scene is evolving, with classic favourites being given a modern twist to align with ethical and environmental standards. Whether you're in a Parisian patisserie, a London bakery, or Oslo's cutting-edge kitchens—these plant-based pastries prove that you don't need dairy to enjoy a scrumptious croissant. As more cities join in, the vegan croissant is quickly moving beyond a niche offering to become a major trend, highlighting that delicious, cruelty-free treats are not only possible but also increasingly available. With veganism on the rise, it’s clear that the vegan croissant is here to stay—offering a guilt-free way to enjoy one of Europe’s most cherished pastries.

If you enjoy our articles and want to read more of our content, check out which European country has the best work-sleep balance? Perhaps take a look at Oatly empire: How the brand became the number one non-dairy brand in the world. Or explore 8 European vegan restaurants worth every penny.