[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
MELBOURNE | Lune Croissanterie is a patisserie with an almost permanent line out the front. Why are people lining up? For a taste of what some consider the best croissants in the world.
Founder and pastry chef Kate Reid was an aerodynamicist for Formula One team, Williams, before switching careers and moving to Paris to learn how to bake viennoiserie, the category of pastry which croissants fall under, with award-winning baker Christophe Vasseur of Du Pain et des Idées. Reid opened Lune in a hole in the wall in Elwood in 2012, before moving to the current Fitzroy premises in 2015.
The reason the croissants here are so good is because the utmost attention is put into every step of the process. To give you an idea of this, the eggs are free-range from Villa Verde, the flower is from Laucke, the Jersey milk is from Sungold, the butter for the dough is from Pepe Saya, and the laminating is from Beurre d’Isigny of France. The pastry is then prepared in the ‘Lune Lab’ a glass cube that’s climate controlled at a consistent 18°C, and the temperature of each ingredient in each batch of doughnuts is measured individually.
Each croissant takes three days to prepare, and the result is a dish that live up to the hype. These are truly among the best croissants in the world. There are traditional options like plain, chocolate, and almond, and more modern creations like yuzu, miso caramel, and cauliflower. For us, the ham and Gruyere, filled with shaved ham, Swiss Gruyere & seeded mustard, is a must try. For cruffins, if they have it on the day, the the Bergamot, with bergamot curd, chocolate and early grey custard, crystallised bergamot zest and bergamot sugar.
There’s no traditional seats and tables here, rather a few couches, seats and benches dotted around the space. Drinks wise, it’s only coffee that’s available. Also do be aware that Lune is card only, no cash is accepted.
Reid and her team are constantly researching and trying new things, all with the aim of furthering the art of baking viennoiserie, and if you’re interested you can book a session in advance at the Lune Lab. Sessions are one per day with a maximum of nine people, there are only nine stools available, and feature three courses of pastries, including two off-menu experimental pastries, and bottomless coffee.
Lune Croissanterie
119 Rose Street
Fitzroy
Victoria 3065
Australia
Telephone: (03) 9419 2320
E-mail: [email protected]
Website
Open
Mon: 7:30am to 3:00pm
Tue – Wed: 7:30am to 12:00pm
Thu – Fri: 7:30am to 3:00pm
Sat – Sun: 8:00am to 3:00pm