Lune Croissanterie's croissant uses a precise lamination process developed by Kate Reid from aerospace engineering: cultured butter, multiple layers and a bake that produces a shell-crisp exterior and honeycomb crumb.
Kate Reid trained as a Formula One aerodynamicist for Williams F1 before stagiaring at Du Pain et des Idees in Paris and returning to Australia to open Lune in 2012, first in Elwood and then in the iconic Fitzroy cube bakery in 2015. The methodology applies engineering tolerances to lamination: dough hydration measured to a percent, butter temperature monitored constantly, layer counts standardised across the team. The New York Times called Lune's croissant the finest in the world in 2016, a citation that transformed Melbourne pastry culture. The Fitzroy site still operates around a single climate-controlled glass cube where the dough is laminated in view of the queue.
1 editor pick for Classic Croissant at Lune in Melbourne, ranked by editorial score. All Melbourne signature dishes · Classic Croissant at Lune across every city.