Glebe cafe Oh My Days started out in 2019 as a fully plant-based cafe, but became notorious for its ability to make typically buttery pastries, such as croissants and danishes, fully vegan. Now, it’s responding to that popularity by transforming into a 100 per cent vegan patisserie. It’s the beginning of a new chapter for the venue and its chef and owner David Rigby, who says the change from brunch and cafe service simply made sense.

“We were mostly identified by our pastry offerings, so we decided to concentrate on what we were best at. We wanted to take all that time and effort and use it to reinvent patisserie classics without animal products,” Rigby tells Broadsheet.

Leaning into the baking boom that has swept Sydney, the team aims to create pastries that taste so good they’ll appeal both to those who are vegan and those who aren’t.

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The result is impressive. Limited-edition creations like a baklava croissant dipped in rose syrup and filled with a spiced pistachio and hazelnut frangipane make an impact, along with pistachio and white chocolate scrolls, eclairs in ever-changing flavours, and an unmissable “ham” and cheese croissant.

Constants on the menu include chocolate croissants, seasonal fruit danishes and almond croissants, along with the classic vegan croissant that made Oh My Days a hit among Sydney’s vegan community.

Developing new products is an important aspect of the business, and this goes hand in hand with Rigby’s focus on creating products with sustainability in mind.

“One of the first steps for this was expanding on our organic offerings and making the switch to biodegradable packaging,” says Rigby. “Our plain croissant is made with a combination of organic flour and vegan [shea] butter, which took over eight months to develop.”

Oh My Days
99 Glebe Point Road, Glebe
(02) 9552 2390

Tue to Fri 8am–2.30pm
Sat & Sun 8am–3.30pm