A pastry chef with decades of industry experience is opening a patisserie with a plant-based twist later this month. French-born patissier Jean-Paul Boyer is the brains behind Sweet & Green, a retail and wholesale confectionery concept that will offer a predominantly vegan-friendly menu. Seeing the ever-increasing demand for dietary friendly treats, Jean-Paul decided to strike out on his own, opening a kitchen in South Brisbane that will be the production hub for a range of dairy, egg and sugar-free goodies only available via wholesale or online delivery. That’s right, Sweet & Green won’t have a publicly accessible shopfront – instead, those with a sweet tooth will only be able to snag Jean-Paul’s product through e-commerce platforms or from the likes of delivery services like Uber Eats and DoorDash. Sweet & Green’s range, which Jean-Paul estimates will be 90-percent plant based, will include the likes of chunky American-style cookies (think classic choc-chip and red velvet), doughnuts, a clutch of croissants (both classic and special varieties) and danishes. Jean-Paul is also eager to expand the range further to include his own range of chocolate, egg-free meringue and gelatin-free marshmallows. Final sign-offs on Sweet & Green’s kitchen are expected in the coming days, with an eye to officially launch in mid March. Keep an eye on Sweet & Green’s Instagram page for updates.