Gastronomy and ethic

Our main objective is to transmit, through the courses, our knowledge about vegan pastry at a professional level. We are especially focused on studying how works each ingredient, why we use it and what reaction it has combining it with other ingredients.

Our lifestyle and our philosophy are based on the ethic. We create products that have an harmonious combination of textures and flavors, using quality ingredients that respect the planet and the most defenseless beings: the animals. It is not about replacing desserts or traditional dishes, but to create a new concept of pastry.

The desserts that we create are made from scratch: our concept of pastry does not consist in replacing certain ingredients, but starting from the bases, understanding what is the chemistry and function of each element and how to obtain the desired result in a dessert, using vegetable ingredients only.

Our project is also aimed to people affected by food allergies and intolerances to certain animal products such as dairy and eggs. We have also successfully developed a totally gluten free pastry line for celiac or intolerant to that protein.

The desserts that we create are made from scratch: our concept of pastry does not consist in replacing certain ingredients, but starting from the bases, understanding what is the chemistry and function of each element and how to obtain the desired result in a dessert, using only vegetable ingredients.

Our project is also aimed to people affected by food allergies and intolerances to certain animal products such as milk and eggs. We have also successfully developed a totally gluten free pastry line for celiac or intolerant to that protein.

Our space

We have a wide and diaphanous training classroom with professional and quality tools and machines. The research work is constantly evolving. The Academy is also a laboratory where we experiment every day to develop new products, test new ingredients and create unique combinations.

  • Location:
    We are located in the attractive and cosmopolitan city of Barcelona, in the quiet neighborhood of La Sagrera, which has several metro lines, buses and trains that connect the area directly to the city center, located a few kilometers away.
  • Neighborhoods near Toni Rodríguez Academy:
    La Sagrera, Navas, Glories, Sant Martí, Sant Andreu, El Guinardó.

Subway Line L1 red or L5 blue, Railway, stop: La Sagrera.

Toni Rodríguez

After becoming a vegan in 2004 for ethical reasons, Toni discovered his passion for gastronomy and began to research and develop recipes using only plant-based ingredients. He decided to train, working in vegetarian restaurants, but his concern for the research and development of vegan pastry led him to create in 2005 his own project, the pastry shop Lujuria Vegana.

He combinated his work experiences, between his pastry shop and some vegan restaurants in Barcelona, Madrid and Mallorca, with the Research and Development in vegan pastry to obtain totally new products in the culinary world. Toni has wrote also several cook and  pastry books with the collaboration of Becky Lawton, a famous gastronomy photographer.

The desire to share all his knowledge has led Toni to travel to different countries giving courses and private consultings for companies and restaurants. In 2018, he created his own school in Barcelona for training and making R&D on vegan pastry: Toni Rodríguez Academy.