Most pastry chefs will tell you the secret to a good croissant is the butter, but the team at Weirdoughs is taking a different approach.
The plant-based bakery is the work of Amanda Walker and Mark and Sam Koronczyk, owners of Lord of the Fries. Joining them are co-owners Ruby Shine and Shaun Anderson, plus Mark and Attil Filippelli, the brothers behind Matcha Mylkbar, Il Fornaio and inventive Sydney pasta bar Mark + Vinny’s.
Kane Neale, the former executive pastry chef at Shannon Bennett’s Vue Group, is credited with perfecting the recipe for vegan butter, which is made with macadamia, cashew and coconut oil.
Pop in for a gold custard doughnut, filled with turmeric custard and rolled in rhubarb sugar; the Croissant Cube; or a plant-based spin on a ham and cheese croissant. Jam and Vegemite are made in-house, so you can opt for a simpler croissant with your choice of condiment.
The flavours get more decadent when the sun goes down. There are Aperol spritz doughnuts dusted with blood-orange sugar, oozing champagne custard and topped with popping candy; pepperoni, olive and mozzarella pizza croissants; and croissant kebabs are in the works, too.
There’s ice-cream as well – vanilla, eggplant and lavender; or chocolate-cauliflower. St Ali provides the coffee beans –a special blend developed just for Weirdoughs – or try one of five different chais if caffeine isn’t your thing.
The space features large mirrors lining the left wall, and bright holographic wallpaper covering the back one.
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