Richard Hawke is globally recognized as a pioneer in gluten-free and plant-based pastry, known for translating complex scientific principles into elegant, accessible recipes. Trained in classical French pâtisserie and based in France, he developed a methodology rooted in exact formulation—transforming non-traditional ingredients like rice flour, natural gums, and vegan alternatives into structured, high-end desserts. Hawke’s work is highly respected among pastry professionals for its clarity, reproducibility, and clean aesthetic. As an educator, author, and consultant, he continues to lead the shift toward inclusive pastry without compromising flavor, finesse, or technical excellence.