On the Inglewood stretch of Beaufort Street, this is Perth's only fully plant-based French patisserie, run by pastry chef Cedric Manile, formerly of Wildflower and Post, with partner Laura Allieres. Everything is made on site, from the non-dairy milk to the laminated puff pastry, using classic French technique bent around native Australian ingredients: Geraldton wax, Davidson plum, finger lime. Croissants, tarts and gateaux arrive without a trace of butter or egg, which is the point; the vegan credentials are structural rather than a compromise. It trades Thursday to Sunday only, a small-batch rhythm that means the counter can sell through. There is a curated shelf of vegan cheeses, house jams and small-batch tempeh chips for those extending the visit beyond pastry. A serious argument that plant-based baking need not read as substitute.
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