Welcome to Weirdoughs, the one and only vegan patisserie in the CBD.
Weirdoughs is a collaboration of some of the most experienced vegan hospitality minds. Ruby Shine and Shaunn Anderson, together with Mark and Attil Filippelli, the brothers behind Matcha Mylkbar, Il Fornaio and Sydney’s Mark + Vinny’s pasta bar. Joining them on this venture is vegan fast food giant Lord of The Fries owners, Amanda Walker and Mark and Sam Koronczyk.
“As you walk through the concrete jungle of the city, everything is grey. Then, just like in a RomCom movie, the girl in love walks into a sea of pink!” Ruby Shine tells us.
18 months ago the team started experimenting with making vegan croissants. Initially selling them at Il Fornaio and Matcha Mylkbar where they were very popular. The recipes were perfected by ex Vue Group Pastry Chef Kane Neale. The butter has been replaced with an in-house vegan ‘butter’. It is made up with a mix of macadamia, cashew, soy and coconut.
Only open for 3 days now, the pastries are selling out by lunchtime each day. Although open from 7 am – 4 pm 7 days a week (or until sold out), you better get in quick. Soon, you will also be able to get weird on Friday and Saturday evenings. With a different menu, but the same amount of fun.
So what’s on the menu at Weirdoughs? All your vegan pastry dreams. Everything from plain, chocolate and almond croissants, to vegan filled donuts, a cronnoli (croissant cannoli hybrid), ice cream and other monthly specials. Oh, and my personal favourite, the plant-based ham and cheese filled croissant. Absolutely everything is 100% vegan, including the mylks for coffee.
Each month has a different theme, this month is based around Thanksgiving with pumpkin spiced lattes, pecan, maple, and sweet potato flavours. December is all about Festivus, and we can’t wait to see what will feature on the menu.