New York, 2013. After years in Michelin-starred kitchens – from the Ritz in Paris to the Mandarin Oriental in Bangkok – I thought I'd reached the summit.

Then an elderly woman tastes my millefeuille, smiles, and asks: "There's butter, right?"

"Yes," I reply with the pride of someone who'd perfected that recipe for years.

"Pity. My grandson is allergic. I wish I could bring him a slice."

In that moment, all the Michelin stars in the world meant nothing.

I left the security of grand hotels. I started over like an apprentice: raw cacao beans in Ecuador, fermentation techniques in Korea, artisanal almond milk in Sicily.

My French master – a pâtisserie legend – tastes my vegan choux and falls silent. Then he simply says: "Alex, c'est ça. This is what I've been searching for my whole life."

Today I bring 5-star hotel excellence to every vegan pastry I create.

No compromises. No "alternatives". Absolute perfection that everyone can savor.

Alex. Where international haute pâtisserie meets inclusion.