Toni Rodríguez

Toni Rodríguez Segura (Barcelona, 1986) is one of the main pioneers of vegan pastry in Europe. A chef and pastry chef specialized in 100% plant-based creations, he has dedicated his career for over two decades to researching techniques, ingredients, and processes that demonstrate that pastry without animal products can be as sophisticated, stable, and delicious as traditional pastry. From IT to plant-based cuisine At 17, after watching a documentary on animal rights, Toni decided to radically change his life: he first became vegetarian and shortly after completely vegan for ethical reasons. At the time, he was working in the IT sector and had little connection with gastronomy, but his awareness of animal welfare issues drove him to explore cooking without animal ingredients. Lujuria Vegana: the first major project In 2005, he founded his first laboratory, Lujuria Vegana, a small high-end vegan pastry atelier that literally started in his apartment and soon began distributing products in Spain and other European countries. Here he developed technical recipes such as the first vegan macaron and plant-based versions of classics like macaron and coulant. Wildslice Academy In 2018, together with his partner Sara Pennacchio, he founded the Wildslice Academy, a school and laboratory dedicated to professional training and research in the field of contemporary vegan pastry. Magma Bakery Lab In 2025, he opened Magma Bakery Lab in the Poblenou neighborhood of Barcelona, a fully plant-based pastry shop and café that has quickly become a reference point for its artisanal pastry and inclusive approach.