With the sliced white loaf and finger bun in the rear-view mirror, Sydney's new breed of bakeries are rolling out thick and fast. The Neil Perry co-produced Baker Bleu is edging closer to launch in Double Bay, and over the past week the city has welcomed a vegan bakery in Marrickville and a new French boulangerie in Bondi.

Miss Sina, Marrickville's vegan bakery-cafe start-up, is the latest niche venture from Sina Klug and Jacques Dumont, the duo behind coeliac-friendly Nutie Donuts. "I'm personally vegan not gluten-free, so I've been dreaming of working with a dough without those restraints," Klug tells Good Food.

Despite the challenges of baking without animal products such as butter and eggs, Miss Sina already produces croissants, pain au chocolat and doughnuts. And Klug has added a personal favourite to the line-up: the sweet cinnamon-sugar scroll known as franzbrotchen. "It's my favourite German pastry. I had to include it."

Bondi Boulangerie has also opened its doors in recent days, nudging into the long-time former home of Katzy's at Bondi Beach. Owner Stef Geyer grew up in and around his family bakery in France, then spent more than a decade in the corporate world before being called back to the oven.

"My dad recently retired, so he came out to help us set up, get everything right," Geyer says. Bondi Boulangerie juggles bread and baguettes with innovative pastries. "We're doing round eclairs we cut rather than pipe. It might be passionfruit or lemon meringue.

"We'll bake through the day, so you'll be getting your croissants hot," he says.

Geyer plans to add country-style bread, a signature at his family's bakery in France. "It's an amber colour; I just haven't found the right dough yet."

Miss Sina is open Tue-Sun 8am-4pm at 132 Illawarra Road, Marrickville, misssina.com.au

Bondi Boulangerie is open Tue-Sat 6.30am-3pm, Sun 6.30am-1pm at 113 Hall Street, Bondi Beach, bondiboulangerie.com.au