Alejandra Miranda comes from a long line of bakers: Her great-grandmother had a bakery, her grandmother was a home baker, and her mother creates wedding cakes. But it wasn’t until she went vegan in 2011 and began missing the sweets she grew up with that she gained an interest in the craft. After spending years developing and perfecting recipes to satisfy her cravings, Miranda opened Parlour Vegan Bakery in Plantation in 2015 and in Boca Raton in 2016. “Everything is inspired from my childhood,” Miranda says. “I appreciate throwbacks just as much as gourmet flavors.” A large part of what ignites the nostalgia factor in Parlour’s blueberry toaster pastries, savory pizza rolls, and Dunkaroo, Orange Creamsicle, and Butterbeer cupcakes is that they’re undetectably vegan. Call it a miracle, but even without dairy and eggs, omnivores rave about Miranda’s decadent Napoleon pastelito and fluffy brioche doughnuts. Her secret? “I keep it simple. No tofu. I can make a cupcake with normal ingredients you’d find in the kitchen of any home cook or baker.” (561-617-7144)
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