The croissant that the New York Times says “may be the finest you will find anywhere in the world, and alone worth a trip across the dateline” is coming to Sydney for one day only on Thursday 24 August.
Melburnians have (smugly) long been enjoying the flaky buttery goods coming out of Lune Croissanterie’s oven, since it opened in 2012 in Elwood, then later in Fitzroy, when it moved to bigger digs in 2015. Moving to larger premises meant that the hour-long weekend queues diminished but the appetite for owner and Croissant Queen Kate Reid’s ethereal pastries has only increased.
We’re in love with the classic French number
With its en pointe honeycomb-structure flaky layers - the result of a three-day making process. Reid picked up her croissant craft while apprenticing at Du Pain et des Idées boulangerie in Paris.
Rachel's Khook-y over them too
The New York Times is not the only fan in the Lune club – SBS television host and self-confessed “croissant snob” Rachel Khoo thinks Reid’s croissants are “stunning”, the best she’s tasted outside of Paris, when she first came across Lune croissants at their original Elwood location during the filming of Rachel Khoo’s Kitchen Notebook Melbourne.
Key to the layers of flakiness is the butter
Reid uses two types of cultured butter: Australian hand-churned Pepe Saya and French Beurre d’Isigny.
Be prepared to queue
Sydneysiders who want to wrap their mouths arounds Lune’s classic French croissant should be prepared to form a neat line outside Paramount Coffee Project in Surry Hills on 24 August by 12 pm as only 500 will be available.
And there’s a catch
You need to have a copy of the September issue of Australian Gourmet Traveller magazine in your hand, which goes on sale the same morning – consider the croissant your gift with purchase. Just to be clear: "No magazine, no croissant," instructs Gourmet Traveller. (And the fineprint says one person, one croissant.)
Shout out to the crafty kids at Gourmet Traveller for making our Thursday lune-mous.
