Things are getting weird on Flinders Lane. Just by Dukes Coffee Roasters, a shopfront is covered over with holographic paper. Unlike the newspaper that fronts most soon-to-open venues, this colourway is a pretty good indication of what’s about to hit. In just two weeks, the technicolour-doused spot will be home to a vegan bakery named Weirdoughs. This is the latest venture for Mark Koronczyk, Amanda Walker and Sam Koronczyk, the team behind vegan fast-food chain Lord of the Fries. They’ve teamed up with co-owners Ruby Shine and Shaunn Anderson, and brothers Mark and Attil Filippelli (who between them own Matcha Mylkbar, Il Fornaio and Sydney’s Mark + Vinny’s) to launch the new day-to-night patisserie. The former clothing store is being fitted out by award-winning design firm Russell & George (Ishizuka, Aesop, Lord of the Fries). Expect a vivacious mix of wild, bright and bold – and more of that holographic colour.

“The space needed to be fun, interactive and bold,” says Mark Filippelli. “Kind of like an urban theme-park.” Kane Neale, former executive pastry chef at Shannon Bennett’s Vue Group, heads up the kitchen. He’s created a vegan butter using macadamia, cashew and coconut oil. It’s the starting point for the majority of the menu, which will be an indulgent, photo-worthy affair. The 100 per cent plant-based offering is still evolving, but we know there’ll be pepperoni, olive and mozzarella pizza croissants; Aperol-spritz doughnuts with champagne custard, blood orange and popping candy; turmeric custard croissants with rhubarb sherbet; vanilla, eggplant and lavender ice-cream in a croissant cone, and something symmetrical called a Croissant Cube.