By Georgia Hudson ’28
As a long-time vegan and brand-new Communications Associate at Hendricks Chapel, I was super excited to rank the People’s Place vegan pastries. Even though I love some more than others, they’re all amazing and great options! People’s Place receives their vegan pastry shipments from Fatcat Bakery on Tuesdays and Thursdays around 9:00 a.m. They usually sell out within the day, so make sure to head over quickly, especially for those seasonal pastries! Read the rankings below (#1 is my all-time fave) along with a drink pairing. Below the rankings, you’ll find more info about People’s Place and Fatcat Bakery.
10. Lemon Basil Scone
You can’t go wrong with any of the scones. In my opinion, this one is a little bit more geared toward an adventurous palate, like People’s Place barista Grace Stecher, who loves it! The basil is just a little too culinarily sophisticated for me in a sweet pastry, but it’s balanced out nicely with the lemon icing. This is Fatcat’s most popular flavor, though, so maybe I need to try it again!
Pairs best with: Earl Grey Tea
9. Pumpkin Seed Muffin
This muffin is the pastry equivalent to a hug from your grandparents. It’s the epitome of autumnal comfort, and the pumpkin flavor is not overpowering at all. The muffin itself is not crumbly, which is one of my biggest pet peeves with the texture of vegan baked goods. So don’t be scared to grab this one for an on-the-go breakfast! The pumpkin seeds on top are a prefect addition for a little crunch and are evenly salted to add some flavor.
Pairs best with: Hot Coffee with Almond Milk
8. Mixed Berry Poptart
Confession, I did not grow up in a Poptart family. If I did though, I think this would have been my go-to as a ten-year-old. In fact, it might have been the one thing to drag me out of bed back in those fifth-grade mornings. Maybe I would have even gotten a couple less tardies. It’s super sugary, but the flakey crust evens out the sweetness. The founder of Fatcat, says someone once approached them at a farmers market asking if they sold gallon sizes of the berry filling- so he could drink it. If that’s not a ringing endorsement, I don’t know what is.
Pairs best with: Iced Green Tea
7. Snickerdoodle Cookie
Veganism doesn’t have to mean giving up the things you love; I think this classic cookie is a perfect example of that. So many family recipes can easily be adapted to a plant-based version, that’s something the Rydzek’s, who own Fatcat, are always working toward. Sometimes, the new version turns out even better—which is the case with these sweet treats. Vegan butter often has a nutty element, usually when it’s made from oat milk, that lends itself to spices like cinnamon more naturally than dairy does.
Pairs best with: Iced Chai with Oat Milk
6. Pumpkin Chocolate Chip Scone
If you ever felt left out of fall festivities because you cannot stand the taste of pumpkin spice, this is the perfect pastry for you to finally join in on the fun. The chocolate chip scone, spoiler alert, is one of my favorites, and this is like its cousin visiting for the holidays. The pumpkin flavor is subtle in the icing, and unlike the lattes that litter cafe menu boards this season, it tastes like it is made from a natural purée. So, don’t hesitate to pick one up and take a stroll in the crisp October air. This is Gigi’s favorite and you must trust the experts (she’s a People’s Place manager!).
Pairs best with: Apple Cider
5. Vanilla Cupcake with Sprinkles
Ever have an exam that takes every bit of academic confidence out of you? Or maybe a paper that makes you envy your elementary school days when writing your name at the top of the paper was enough to get an A+? First, my condolences. Second, I have just the thing to cheer you up! This cupcake is perfectly playful and reminds you not to take college too seriously. The consistency is just fluffy enough without venturing into flavorless air territory. And, really, you can’t be too sad when there are sprinkles involved.
Pairs best with: Iced Coffee with Oat Milk and Vanilla Syrup
4. Brown Sugar Poptart
Me and the Brown Sugar Poptart go way back. This was the first pastry I ever tried, and it’s how I found out People’s Place had vegan options. The icing on top is silky smooth, and again, the crust is perfectly buttery and flakey. The inside is what really sets this recipe apart though, it’s the consistency and taste of that gooey, center of a cinnamon roll without making you go through all the work to get there.
Pairs best with: Hot Black Coffee
3. Chocolate Chip Scone
As mentioned in the Pumkin prequel, this is my favorite of the scone trilogy. Growing up, my summer camp treated us to chocolate chip scones once during our month-long term; it was always my favorite morning. When I went vegan six years ago, I was especially pained to give them up. So, these have a special place in my heart. The chocolate chips melt in your mouth, even when the pastries sit at room temperature, and Fatcat said it best when they called the consistency, “A cross between a biscuit and a muffin top.”
Pairs best with: Iced Coffee with Almond Milk
2. Oreo Cupcake
Did you know Oreos are already vegan? The iconic shelf staple doesn’t advertise it often, but they are one of the few name brand snacks that don’t contain milk or eggs. Turning an already great cookie into a cupcake is a recipe for perfection! The cake part of the pastry is a vanilla base with bits of Oreo incorporated, meaning the chocolate does not overpower it at all. The bakers carefully dust the icing with finely crushed Oreo, which is my favorite part for aesthetics and taste.
Pairs best with: Pepsi (Add oat milk for my favorite ‘dirty soda’ drink!)
And, here’s my all-time favorite!
1. Apple Cinamon Poptart
Thanksgiving is my favorite holiday. So, naturally, this pastry was destined to be my favorite. With real apple pieces in the filling that have been caramelized with sugar and cinnamon, it’s the perfect substitute for the traditional pie without all the work. When finals have begun and it’s getting to the point of cold that pushes past cardigans and into puffer jackets, homesickness often creeps in. Stop by People’s Place for one of these, close your eyes and take a bite, I promise it will transport you the coziest place you know for at least a few moments.
Pairs best with: Iced Coffee with Oat Milk and Hazelnut Syrup
The Hidden Gem of People’s Place Café: Vegan Pastries
By Georgia Hudson ’28
People’s Place Café is one of Syracuse University’s “best kept secrets,” but the vegan pastries they offer might just be their own hidden gem.
It all started in 2020, when the café noticed a rise in demand for plant-based milks in their beverages. If you time it right, the chorus of “I’ll take an iced coffee with oat milk” is nearly constant throughout the day.
Hendricks Chapel is “a home for all faiths and place for all people.” The stewards of People’s Place want to ensure that the café echoes the same sentiment.
“Most people order their drinks with oat or almond milk,” said Gianna Taft, People’s Place manager. Taft orders the baked goods for People’s Place and she keeps a close eye on the pastry shelves.
She looks out for the customers who have allergies and dietary needs. “We want to be inclusive. It really sucks if you go somewhere and they don’t have any options for you,” Taft said. “It’s nice to know that everyone can eat at People’s Place.”
The pastries are created at Fatcat Bakery, a local wholesale bakery founded by Megan Rydzak. Megan’s husband, Alex Rydzak, is a Syracuse alum who spent many of his undergrad days taking refuge in the café.
People’s Place has a standing order for Tuesdays and Thursdays, and the bakery gives students first access to seasonal flavors, like Taft’s favorite, the Pumpkin Chocolate Chip Scone.
Both People’s Place and Fatcat have debated whether to prominently label the baked goods as vegan. While Fatcat continues to go back and forth on the decision, Taft wants to ensure that students with allergies or those who follow a plant-based diet know their options are available. She keeps a printed ingredient list at the counter for anyone who asks.
“It’s not just vegan, it’s good,” Alex said.
