Lune Criossanterie is definitely coming to Sydney.
It’s strange to think that the best croissant in the world is made in Australia, but that’s what the New York Times asked back in 2016 and queues at Kate Reid’s Melbourne establishment continue to form and croissants continue to sell out.
Some people are going to argue that of course not, that the best croissants are in France and anyone saying different is a fool.
But Kate Reid isn’t just any run-of-the-mill baker. She’s an ex-aerospace engineer who has worked for Formula 1 racing teams whose sole ambition is to reach perfection. And then, she apprenticed at famed Parisian boulangerie Du Pain et des Idées – regularly touted as one of Paris’ best and must try.
Perhaps it’s this mix of background and training that has led us to croissant perfection?
If not, maybe it’s got something to do with the climate-controlled glass cube where all the pastries are made.
Regardless, are you going to be one of those people that claim otherwise without even having tried one of Lune’s perfectly crisp, flaky and buttery croissants? We don’t think so.
Lune Sydney was meant to open earlier this year but, as you know, something happened which set back the developer’s timeline. It’s since been expanded to QLD and could potentially be making its way to Sydney somewhere between 2022 and 2023. Although the dates and menus have not yet been confirmed for the Sydney store, jump across to the Lune Criossanterie website for a peek at what to expect.
The wait is long but its going to be worth it.