How to Bake Without Eggs, According to Vegan Pastry Chefs | Eater
"A vegan Filipino bakery in Long Beach whose owner relies on practical egg substitutes and uses aquafaba and commercial replacer blends as part of the shop’s repertoire. Flax “eggs” are the default when developing recipes because they’re reliable for binding; aquafaba is used at the bakery to make whipped meringues and other airy components; and a powdered egg-replacer mix is employed in pastries when moisture and chewiness are desired." - Bettina Makalintal
