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15 Minutes With Cynthia Groseclose

Photography Nickie Stone & courtesy of Cynthia GroseclosePhotos 9Issue April 2021
“Indulgent but clean”—that’s how chef and food stylist Cynthia Groseclose describes her new health-focused baking venture, Plante Pâtissière.Cynthia GrosecloseSurf’s Up: “Surfing is a way for me to get in touch with nature, be in the present moment, and wash away any stress.”In the Mix: “My Vitamix is so much more than a blender for smoothies. I make so many healthy things in it: soups, dressings, fillings—well worth the investment.”Special Stack: “A few years ago, I started having Dee Ruel Jewelry make me bracelets with the coordinates of special places I love to visit. Every time I wear them, I feel connected to the memories.”Hats Off to Cali: “I love California for the food, the landscape, and some special friends out there. When I put on a hat, it instantly takes me there, plus it adds a little pop of style to a simple, casual outfit.”Say Cheese: “Cashew queso is one of the best plant-based creations ever. There are so many ways to recreate your favorite things and still have them align with the way you want to eat.”Pumpkin-coconut pie with a walnut crustAn almond-flour cake with strawberry jam filling and almond-coconut buttercream

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Meet plant-based chef Cynthia Groseclose and check out her cakes she calls “indulgent but clean”
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