Because plant baked goods are here.
Vegan goods? Well, that’s nothing new.
But vegan pastries, shaped as squares and available well after dark? Well, that’s something different.
It’s the strange and the unusual that’s the focus at new Melbourne addition Weirdoughs. The vegan bakery, specialising in ‘plant baked goods’ has set up shop in ever-popular Flinders Lane and is already selling out of its rather unusual edible goods.
“We are a bunch of Weirdoughs forging a new path for the evolution of baked goods,” the company explains of its intentions. The day and night bakery comes courtesy of a vastly experienced (and largely vegan-based) team. Mark Koronczyk, Amanda Walker and Sam Koronczyk (of Lord of the Fries) have teamed with Ruby Shine and Shaunn Anderson, as well as brothers Mark and Attil Filippelli (of Matcha Mylkbar and Mark + Vinny’s fame) for the venture.
View this post on InstagramPecan pie croissant anyone? See you all on Wednesday. ~ #weareweirdoughs #stayweird #pecanpie
“Our bad-arse pastries have been mastered using traditional French techniques but with only plant-based ingredients,” they explain. But without butter how exactly is it made? A combination of macadamia, cashew and coconut oil butter form the basis for the bakery’s range of treats. It’s the traditional recreated in a modern setting, with modern ethics.
But even the 100 per cent vegan goods themselves offer something slightly different. Currently available is the Croissant Cubes (yes exactly how you imagine it), Aperol Spritz doughnuts, and croissants flavoured with the likes of turmeric custard and mozzarella pizza. You’re able to nibble on your eclectic cake of choice while sipping on a coffee, courtesy of St Ali.
Weirdoughs is open from 7.00am on weekdays, and from 8.00am on weekends. Night owls will be pleased to note that the bakery remains open till late on Friday and Saturday evenings.
Weirdoughs
241 Flinders Lane, Melbourne
weirdoughs.com.au
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